Creamy Alfredo Pasta with Mushrooms
Ingredients
- 1 pack @sanremopasta pulse pasta
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 50 grams dairy-free butter
- 2 tablespoons chickpea flour
- 1 cup soy milk
- 1/2 cup water
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard
- 1 teaspoon Italian seasonings
- salt and pepper, to taste
- fresh basil, for serving
Preparation
Cook pasta according to the package directions.
While pasta is cooking heat oil in a frying pan over medium heat and add mushrooms.
Cook until all the liquid has been evaporated and the mushrooms are golden brown, it should take about 10 minutes.
While mushrooms and pasta are cooking. In a separate pan melt the butter over medium heat.
Add in flour, continue stirring and cook for 30 seconds.
Stir in milk and water, bring the mixture to a boil.
Add in nutritional yeast, garlic powder, mustard, season to taste and whisk until combined.
Keep stirring until the sauce has thickened.
Once pasta is cooked, drain it and add to the pan with mushrooms, reduce the heat to low.
Pour over the alfredo sauce and toss until well combined.
Serve pasta warm, garnished with fresh basil and enjoy right away!
