Creamy Alfredo Pasta with Balsamic Glazed Mushrooms
Ingredients
Alfredo sauce
- 1/2 cup raw cashews, soaked
- 1/2 block extra firm tofu (~7 oz)
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 cups pasta water
- Juice of 1 lemon
- 1/4 cup vegan cream cheese
Glazed mushrooms
- 1 8oz package of portobello mushrooms
- 1/2 tbsp olive oil (optional)
- 1 tbsp balsamic glaze or vinegar
- Splash of coconut aminos
Additional components
- 1 package linguine or pasta of choice
- Fresh parsley
Preparation
Soak cashews with hot water for easier blending
Cook pasta according to package directions and reserve about 2 cups of pasta water before draining
Clean and slice mushrooms
Sauté mushrooms with some olive oil until browned, then turn off the heat and glaze them with balsamic vinegar and coconut aminos
Blend all ingredients for the sauce until smooth
Add sauce to your cooked pasta, and serve with the mushrooms and some fresh parsley
Tips
Sauce will thicken as it cools; reserve extra pasta water to thin it out when reheating or use unsweetened plant milk
For a subtle sweet touch, use balsamic glaze or add 1/2 tsp of maple or date syrup when using regular balsamic vinegar
