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 portobello mushrooms
- 1/2 tbsp olive oil (optional)
- 1 tbsp balsamic glaze or vinegar
- Splash of coconut aminos
Additional
- 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, 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. You can also use unsweetened plant milk.
Prefer using balsamic glaze or cream for a subtle sweet touch. You can achieve that by adding 1/2 tsp of maple or date syrup when using regular balsamic vinegar.
