Cashew Alfredo Chickpea Fettuccine, Rosemary Infused Roasted Mushrooms, Green Peas
Ingredients
- 300g mushrooms, cleaned
- 2 garlic, grated
- 4 tbsp. olive oil
- 2 tbsp. tamari
- 2 tsp rosemary, minced
- 2 tsp balsamic vinegar
Preparation
Preheat oven to 200⁰c (390⁰f)
Toss mushrooms with other ingredients
Transfer to a baking dish in an even layer
Roast it for about 10 minutes, flip and continue to roast 8-10 more minuets
Salt to taste
Cashew alfredo sauce (about 1
Cups)
Ingredients for the sauce:
Cup raw cashew, soaked in hot water for 30 minutes and rinsed
Cup minced brown onion
Garlic (1 garlic for sauté, 1/2 for adding at step 2)
Cup unsweetened plain almond milk
Tbsp
Nutritional yeast
Tbsp
Arrow root powder or potato starch
Tsp maple syrup
Olive oil, pink salt, and black pepper
Other:
G your choice of pasta
Lemon wedges for serving
Sauté minced onion and 1 minced garlic with 1 tbsp olive oil for a few minutes
Add 1/2 tsp pink salt and continue to sauté until they become tender
In a high speed blender, put all the ingredients for the sauce and blend well
Transfer the mixture to a small pot and heat it for 10 minutes with low to medium flame
Continue to stir as to not burn it
Add more milk, salt, and black pepper if you wish
Mix the sauce and olive oil with boiled pasta and squeeze fresh lemon juice over it and mix well
Add black pepper and salt to taste
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