Cashew Alfredo Chickpea Fettuccine with Mushrooms
Ingredients
- 200g pasta (chickpea fettuccine recommended)
- Lemon wedges for serving
Alfredo sauce
- 1/2 cup raw cashews, soaked in hot water for 30 minutes and rinsed
- 1/2 cup minced brown onion
- 1.5 garlic cloves (1 for sauté, 0.5 for adding at step 2)
- 1 cup unsweetened plain almond milk
- 2-3 Tbsp nutritional yeast
- 1 Tbsp arrowroot powder or potato starch
- 1/2-1 tsp maple syrup
- Olive oil
- Pink salt
- Black pepper
Roasted mushrooms
- 300g mushrooms, cleaned
- 2 garlic cloves, grated
- 4 Tbsp olive oil
- 2 Tbsp tamari
- 2 tsp rosemary, minced
- 2 tsp balsamic vinegar
Preparation
Preheat oven to 200°C (390°F).
Toss mushrooms with garlic, olive oil, tamari, rosemary, and balsamic vinegar.
Transfer mushrooms to a baking dish in an even layer.
Roast mushrooms for about 10 minutes, flip, and continue roasting for 8-10 more minutes. Salt to taste.
Sauté minced onion and 1 minced garlic clove with 1 Tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue until tender.
In a high speed blender, combine all sauce ingredients and blend well.
Transfer sauce mixture to a small pot and heat for 10 minutes on low to medium heat, stirring to avoid burning. Add more milk, salt, and black pepper if desired.
Boil the pasta according to package instructions
Mix sauce with boiled pasta, add olive oil and squeeze fresh lemon juice over it. Season with black pepper and salt to taste.
Serve pasta with roasted mushrooms