Measurements

• 1) 2 tablespoons vegan butter
• 2) 8 ounces gluten-free fettuccine pasta
• 3) 3 cloves garlic, minced
• 4) 1 cup coconut cream
• 5) 2 cups organic mushrooms, sliced
• 6) 1/2 cup nutritional yeast
• 7) 1/4 cup fresh parsley, chopped
• 8) 1/2 teaspoon black pepper
• 9) 1/2 teaspoon salt

Preparation Method

• Cook the gluten-free fettuccine pasta according to the package instructions.
• Drain and set aside.
• In a large skillet, melt the vegan butter over medium heat.
• Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Add the sliced mushrooms and cook for 5-7 minutes until they are tender and browned.
• Pour in the coconut cream and bring to a simmer.
• Stir in the nutritional yeast, salt, and black pepper.
• Cook for another 2-3 minutes until the sauce thickens.
• Add the cooked fettuccine pasta to the skillet and toss to coat with the sauce.
• Garnish with fresh parsley and serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.