lemon buttery fettuccine asparagus mushrooms
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Lemon Buttery Fettucine

Course Main Course
Cuisine Italian
Keyword Fettucine, Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author livinlaveganlife


  • 16 oz fettuccine pasta
  • 14 oz tofu extra-firm
  • 1/2 cup of nutritional yeast
  • Juice of 2 lemons
  • 1 tsp of garlic powder
  • 1/2 cup of cooking wine
  • 1 cup of water
  • 4 tbs vegan butter melted
  • 2 cups mushrooms chopped
  • Salt/pepper to taste
  • Handful of asparagus


  • In a pot of boiling water, begin to cook your fettuccine.  
  • While the pasta is cooking, place tofu, nutritional yeast, lemon juice, garlic powder, salt/pepper to taste, cooking wine, water and melted vegan butter in a blender. Blend until sauce until creamy.
  • In a hot pan on low heat, add sauce and reduce for about 20 minutes. 
  • Rinse and chop your asparagus and mushrooms. 
  • In another pan, cook your asparagus and mushrooms for a few minutes with a drizzle of olive oil. 
  • Once the pasta is cooked, drain the water. Mix cooked pasta with homemade sauce and cooked asparagus and mushrooms. 
  • Sprinkle some red pepper flakes for a little heat! :) 
  • Enjoy :)