Mushroom fettuccine alfredo

NF
Nut Free
GF
Gluten Free
SF
Soy Free
Serves
4
This decadent dish is the perfect centerpiece for a romantic candle-lit dinner, but simple enough for a quick weeknight meal. Either way, this creamy and flavorful Alfredo sauce is sure to leave an impression! This recipe comes from But I Could Never Go Vegan by Kristy Turner, courtesy of The Experiment publishing.

Mushroom fettuccine alfredo

Ingredients

  • 1 (12-ounce) package extra-firm silken tofu
  • 1 1/2 cup unsweetened soy milk
  • 1/4 cup white wine
  • 1/4 cup nutritional yeast
  • 1 tbsp extra-virgin olive oil
  • 2 tsps garlic powder
  • 2 tsps onion powder
  • 1/4 tsp nutmeg
  • 2 tbsps arrowroot powder (or cornstarch)
  • water
  • salt, to taste
  • 16 ozs uncooked fettuccine
  • 8 ozs sliced cremini mushrooms (optional)
  • black pepper, to taste

Directions

  1. To make the Alfredo sauce, combine the silken tofu, milk, wine, nutritional yeast, oil, garlic powder, onion powder, nutmeg and arrowroot powder in a blender and blend until smooth and creamy. Set aside.
  2. Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook, according to the package instructions, until al dente. Drain off the water and set aside.
  3. While the pasta is cooking, cook the mushrooms in a large shallow pan over medium heat, stirring occasionally until they have browned and reduced but aren’t mushy. Pour in the sauce and cook until fully heated, adding salt and pepper.
  4. Top the pasta with the sauce and serve. Leftovers can be chilled in an airtight contained for 2 to 3 days.
This recipe is courtesy of Kristy Turner