Crispy Mushroom Vegan Alfredo Pasta
Ingredients
- 1 lb pasta of choice
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp avocado oil or olive oil
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped
- 2 tbsp vegan butter
- 1.5 tsp salt
- 0.5 tsp ground pepper
Breaded mushrooms
- 8-12 cremini mushrooms
- 1/4 cup all purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 3 tbsp Aquafaba
- 3 tbsp avocado oil
Preparation
Bring a large pot of water to boil, add a couple tablespoons of salt to the boiling water, then add the pasta and follow the directions on the pasta box.
Meanwhile, in a large pan over medium heat, add 2 tablespoons oil and sauté garlic and onions for 6 minutes, seasoning with a pinch of salt.
In a high speed blender, combine raw cashews and 2 cups filtered water, blend on high speed for 1 minute or until fully smooth, then pour the cashew milk over onions and garlic and bring heat to low, simmering for 3 minutes until sauce begins to thicken slightly.
Add the nutritional yeast, salt, and 1/2 teaspoon pepper to the sauce and mix, then once noodles are cooked, transfer the noodles straight from the pot to the sauce, add 1/2 cup of hot pasta water, mix all together until noodles are fully coated with sauce, and then add 2 tablespoons vegan butter.
Finish off with freshly cracked pepper, a pinch of salt if needed, and chopped fresh parsley.
Breaded mushrooms
In a bowl, mix all-purpose flour, garlic powder, and salt to create a flour mixture
Place aquafaba in a separate bowl
Place panko breadcrumbs in another bowl
Dip each mushroom first in the flour mixture, then in aquafaba, and finally in breadcrumbs to coat evenly
Heat avocado oil in a pan over medium heat and fry the mushrooms until crispy and golden brown
Add the cooked breaded mushrooms to the pasta or serve on top as a garnish
