Creamy Mushroom Alfredo Pasta
Ingredients
- 1-2 garlic cloves, minced
- 3 cups sliced cremini mushrooms
- 2-3 tbsp avocado oil
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp crushed rosemary
- 1 cup cashews (no need to soak if you have a high speed blender, but soaking for 2-3 hours does reduce the phytic acid)
- 3/4 cups vegetable broth
- ~300 grams fettuccine (less if you want a higher sauce to pasta ratio)
Preparation
Cook the fettuccine according to package instructions
In a medium pan, add 1 tbsp oil and the garlic. Stir over medium heat until fragrant
Add the mushrooms, pepper, salt, rosemary and 1-2 tbsp oil. Cook over medium heat while stirring often for 5-7 minutes until mushrooms have browned
Take 1/3 of the cooked mushrooms and place in a blender. Add the cashews and vegetable broth. Blend until creamy
Mix the cooked pasta with the pasta sauce and remaining cooked mushrooms (optional: save some of the mushrooms to add to the top of the pasta when serving!). Serve immediately and enjoy
