Step 1

Cook the fettuccine in salted boiling water for 10-12 minutes, until al dente. Drain into a colander, toss with 1 tablespoon olive oil, and set aside.

Step 2

Add the remaining 1 tablespoon of oil in a skillet over medium heat. Stir in the shiitake mushrooms and sauté for 4-5 minutes, until the mushrooms are dark brown and shriveled. Remove from the skillet and set aside.

Step 3

Add the vegan butter to the skillet and return to medium heat. Once the butter has melted, add the garlic and sauté for 30 seconds, stirring constantly. Stir in the white wine and let it cook down for about 3 minutes until it has reduced by about half.

Step 4

Reduce heat to low and add 1 3/4 cup non-dairy milk, reserving the remaining 1/4 milk to make a slurry with the cornstarch. In a small bowl whisk together until the cornstarch and remaining soy milk until the cornstarch has dissolved. Add to the skillet, stirring frequently, until the sauce has thickened.

Step 5

Add nutritional yeast, vegan parmesan, salt, and pepper, and stir together until you have a thick and creamy sauce. Return the mushrooms to the saucepot and stir together.

Step 6

Toss with cooked fettuccine noodles. Top with extra vegan parmesan and chives. Serve immediately.