Fettuccine with Creamy Mushroom Ragu

Recent dating/culinary challenge: cooking something for a new Tinder friend with an intolerance to lactose. Some of you are probably saying, “Not a real challenge; just make something without a cream sauce, obviously.”

That’s called avoiding the challenge, hypothetical reader. Here’s what a man with a plan does: serves his date this pasta with a creamy mushroom ragu, and before she can object, he says, “Oh, don’t worry; I remembered you were lactose intolerant, so I found this lactose-free recipe.”

And that’s how you win a date, gentlemen.


12 oz. (375 g) fettuccine
2 tbsp. (30 mL) olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1 lb. (500 g) mixed mushrooms, sliced
1 tbsp. (15 mL) chopped fresh rosemary
1/4 tsp. (1 mL) each salt and freshly ground pepper
1 cup (250 mL) Almond Breeze (look for the ‘unsweetened original’ version)
1 tbsp. (15 mL) lemon juice
1 tsp. (5 mL) finely grated lemon zest
1/4 cup (60 mL) finely chopped fresh parsley


1. Cook fettuccini to al dente; drain, reserving 1/3 cup (75 mL) 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. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth.
3. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through.
4. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Garnish with parsley.

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