Garlic Mushroom Fettuccine by Tamara Lee
 | Cooking Time 30 minutes |
 | Serves 4 |
INGREDIENTS
- 1 packet of gluten free fettuccine / spaghetti noodles
- 1 onion, finely diced
- 8 cloves of garlic, minced
- 2 cups of button mushrooms, thinly sliced
- 4 Tbsp soy sauce or Tamari for gluten free
- 1 tsp paprika
- 2 tsp coconut oil (for sautéing)
- 3 cups of baby spinach
- 3 red potatoes (skins on), diced
- 1 cup water
- 1/2 cup cashews, soaked
- 2 Tbsp lemon juice
- 1 tsp sea salt
- 1 clove of garlic
- Pepper, to taste
Creamy Sauce
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
Gluten free, dairy free and low in fat? This is perfect for athletes who need to “carb up!” before the big event!
Created for WA Potatoes by Tamara Lee.
- Bring a pot of water to boil. When it’s bubbling, add the pasta and cook until soft. If you have a steaming basket attachment, steam the potatoes at the same time, ready to blend into the sauce.
- Finely dice the onion and garlic. Pan fry on a non-stick fry pan with the coconut oil, soy sauce and paprika.
- Add the mushrooms and fry until they brown.
- To make the creamy sauce, blend the steamed potato with the rest of the Creamy Sauce ingredients. Blend on the highest speed, until it’s smooth and creamy (about 3 minutes). Depending on the speed of your blender, you may need to add 1/4 cup extra if the sauce is too thick.
- Add the pasta to the fry pan and pour over the creamy sauce. Mix well, adding the spinach leaves in last to serve.
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