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12 oz fettuccini

2 tbsp olive oil

2 shallots, finely chopped

2 cloves garlic, minced

1 lb mixed mushrooms, sliced

1 tbsp chopped fresh rosemary

1/4 tsp each salt and freshly ground pepper

1 cup Almond Breeze® Unsweetened Original

1 tbsp lemon juice

1 tsp finely grated lemon zest

1/4 cup finely chopped fresh parsley


  1. Cook fettuccini according to package directions; drain, reserving 1/3 cup pasta water.
  2. Meanwhile, in large skillet, heat oil over medium-high heat; cook shallots and garlic for 2 minutes. Add mushrooms, rosemary, salt and pepper; cook for 6 to 8 minutes or until mushrooms are tender.
  3. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth.
  4. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through.
  5. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Divide evenly among 4 plates; garnish with parsley