Creamy Alfredo Style Mushroom Pasta
Ingredients
- 10-12 ounces pasta of choice (e.g., chickpea shell pasta)
- 3 cups baby portabella mushrooms, washed & quartered
- 1 tablespoon vegan butter/avocado/olive oil
- Fresh parsley, for garnishing
- Vegan parmesan cheese, for garnishing (optional)
Alfredo Style Sauce
- 3 tablespoons vegan butter
- 2 heaping cups cauliflower florets
- 2 cloves garlic, minced
- 1/4 cup unsweetened dairy-free yogurt
- 2 cups plant milk (e.g., flax milk or any plant-based milk)
- 3 tablespoons nutritional yeast
- 1/2 teaspoon salt + more to taste
- 1/4 teaspoon pepper + more to taste
Preparation
Make the sauce first
In a medium-large skillet over medium heat, melt the vegan butter.
Add the cauliflower florets and minced garlic. Cover and sauté until the cauliflower is soft, tossing occasionally—about 10-15 minutes.
Meanwhile, boil the pasta according to package directions in a separate pot with salted water.
Add the washed and quartered mushrooms to another medium skillet with 1 tablespoon of vegan butter or avocado/olive oil. Heat over medium heat and sauté until they start to turn golden and slightly crisp. Toss occasionally.
Add the dairy-free yogurt, plant milk, nutritional yeast, salt, and pepper to the sauce skillet with the cauliflower. Stir to combine.
Pour all of the sauce ingredients into a blender and blend until smooth and creamy, with no large chunks of cauliflower remaining. Pour it back into the skillet and heat over medium heat until it thickens and starts to bubble—about another 5-10 minutes. Add more salt and pepper to taste.
Drain and rinse the pasta, then add it to the sauce skillet. Toss to coat the pasta.
You can either serve the pasta in bowls first and then top with the mushrooms or toss the mushrooms in the skillet with the pasta and sauce.
Top with fresh parsley and vegan parmesan cheese if desired.
