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Alani’s creamy linguine

A creamy Italian dish

Recipe by: Alani Keiser

Instagram: @alanikeiser

Recipe Allergies


  • 1.Cook the linguine (make sure the pasta is still firm enough to mix with a spoon or fork)
  • 2.Fry the mushrooms lightly in olive oil
  • 3.Boil the broccoli for a couple minutes
  • 4.In a separate pot, warm up the plant milk and whisk in the Irene’s Gourmet Cheese Sauce Powder, whisk until smooth on low heat.
  • 5.Chop HERBI VŌHR Macon up roughly
  • 6.Add macon, mushrooms and broccoli to cheese sauce and stir until well combined. The cover for 5 minutes.
  • 7.Add linguine and mix up until well combined.
  • 8.Sprinkle pinch of black pepper and serve

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  • 1 Handful raw Linguine pasta
  • 40g Irene’s Gourmet Cheese Sauce Powder
  • 4 strips of HERBI VŌHR Macon
  • 1 punnet of baby button mushrooms
  • 2 cups of broccoli florets
  • 2 cups of plant milk
  • 1 teaspoon olive oil
  • Pinch of black pepper