Perfect for Meat-free Monday, this dinner is packed with natural Vitamin D!

Prep time
10 mins
Cook time
35 mins
4 serves


  • 2 tbsp olive oil
  • 1 large onion
  • 445g mushrooms (we used a mix of swiss brown and white)
  • 3 cloves of garlic
  • 2 tsp thyme
  • 3 tbsp wholemeal flour
  • 3 ½ cups vegetable stock
  • 200g dry egg noodles
  • ¼ cup of Community Co Greek Yogurt
  • Salt and pepper to season
  • Community Co Fettucini

How to make it:

  1. Dice onion. Take 1 of the 2 tablespoons of oil, and heat in a pot. Cook onion on medium heat for 6 minutes or until slightly golden.
  2. In the meantime, slice onion and place in pot and cook for 8 minutes. Mince garlic whilst you’re waiting. Reduce heat and add the rest of the oil, garlic and thyme, cooking for 2 mins. Add flour and stir so that everything is well coated.
  3. Cook Fettuccine as per pack instructions.
  4. Add stock and stir well. Bring to boil, let simmer for 8-10 minutes.
  5. Stir in yogurt before serving with yummy Comm Co Fettuccini.