Vegan Mushroom Alfredo Pasta
Ingredients
- 1 pack gluten-free rice penne pasta
- 2 cups sliced mushrooms
- 2 cloves diced garlic
- 1 onion sliced
- 1 large sliced zucchini
- 2 cups shredded fresh spinach
- 1 cup fresh parsley
Alfredo sauce
- 2-3 cups sliced mushrooms
- 1 cup rice milk
- 3/4 cup raw cashews (soaked)
- 1/3 cup nutritional yeast
- 1 tsp mustard
- 1 tbs apple cider vinegar
- 1 tbs tamari
- 1 brown onion diced
- 2 cloves diced garlic
Toppings
- chives
- sesame seeds
- salt and pepper
Preparation
Cook the pasta as per package instructions.
Sauté the mushrooms, onion and garlic then add the zucchini.
Combine with the cooked and drained penne and add the fresh spinach and parsley.
For the Mushroom Alfredo Sauce, sauté the onion, garlic and mushrooms.
Combine all sauce ingredients and blend until smooth.
Mix the sauce through the pasta and if needed, warm for a few minutes on the stove top.
Serve with optional chives, sesame seeds and a sprinkle of sea salt and pepper.
Tips
If the mixture needs reheating, warm it gently on the stove top to avoid separating the sauce.
