Vegan Mushroom Fettuccine with Spinach & Walnuts - WellBeing Magazine

Ingredients

• 1 box Explore Cuisine Edamame & Mung Bean Fettuccine
• 4 tbsp vegan butter, divided
• 1 large shallot, diced, or 1 small brown onion
• 2 cloves minced garlic
• 3 cups thinly sliced mushrooms
• ¾ cup vegetable broth
• ¾ cup plain vegan creamer/heavy cream/vegan alternative
• ¾ tsp salt
• ½ tsp black pepper
• 3 cups spinach
• ¼ cup fresh parsley, chopped
• 1 tbsp lemon juice
• ½ cup toasted walnuts (reserve half for topping)
• 120g vegan ricotta