Garlic Mushroom Fettuccine by Tamara Lee

Cooking Time 30 minutes

Serves 4


  • 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

  • Creamy Sauce
  • 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

Red Potatoes

Yellow Potatoes


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.

  1. 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.
  2. Finely dice the onion and garlic. Pan fry on a non-stick fry pan with the coconut oil, soy sauce and paprika.
  3. Add the mushrooms and fry until they brown.
  4. 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.
  5. 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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