Fettuccine Alfredo with Gruyère and Mushrooms

Name: Fettuccine Alfredo with Gruyère and Mushrooms
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: 1 pound Soft Gruyère, made through step 1 (no need to let it culture), or Hard Gruyère; 1 pound fettuccine or linguine; 8 ounces morel, cremini, or button mushrooms, sliced; 1 tablespoon extra-virgin olive oil; 2 tablespoons dry sherry; 1 tablespoon salt (optional), plus more as desired

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

Creamy, rich, and succulent, this pasta dish is the perfect supper, yet it’s ever so easy to put together. The beauty of this dish is that you don’t even need to culture the Soft Gruyère. On the other hand, if you already have some vegan Gruyère in the fridge and want to use it in something delectable, it will also work well here.

Ingredients

1 tablespoon salt (optional), plus more as desired
1 pound fettuccine or linguine

Europe
Italy
Main course
Vegan
Mediterranean

Method

Cook the pasta.

Bring a large pot of water to a boil over high heat. Add the optional salt, then stir in the fettuccine. Return to a boil. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm, about 8 minutes. Ladle out and reserve 2 cups