A tasty gluten free recipe for Mushroom and Yoghurt Fettuccine Alfredo, made with double cream yoghurt, mushrooms, chives, parsley, butter and parmesan.   This creamy mushroom fettuccine is the ideal winter comfort food. It takes less than 30 minutes to whip up and has a creamy moreish flavour. The Nutriday Double Cream Yoghurt has just the right amount of acidity too offset its creaminess, ensuring a silky smooth bowl of fettuccine, topped off with the addition of buttery browned mushrooms. Making the Mushroom and Yoghurt Fettuccine Alfredo The sauce for the Alfredo is held together through a combination of butter, yoghurt, hot water and parmesan. Because garlic and onion can…