Vegan Mushroom Alfredo
- 8 ounces spelt rotini or other medium pasta shape
- 2 tablespoons extra-virgin olive oil
- 1/2 pound mixed mushrooms, trimmed and sliced
- 3/4 teaspoon fine sea salt, divided
- 4 cloves garlic, finely chopped
- 7 tablespoons sliced almonds, divided
- 2/3 cup plain unsweetened almondmilk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Bring a large pot of salted water to a boil over high heat.
Add pasta and cook until al dente, about 9 minutes. Drain well and set aside.
Meanwhile, heat oil in a large, deep skillet over medium-high heat.
Add mushrooms, sprinkle with 1/2 teaspoon salt and cook, stirring frequently until browned, about 8 minutes.
Stir in garlic and cook until fragrant, about 2 more minutes.
Toast 3 tablespoons of the almonds in a small skillet set over medium heat, shaking the pan frequently, until just browned, 3 to 4 minutes. Set aside.
In a blender, combine remaining 4 tablespoons untoasted almonds, almondmilk and nutritional yeast; blend until very smooth, about 1 minute.
Drain pasta and add to the skillet along with the almondmilk mixture, pepper and remaining 1/4 teaspoon salt.
Toss until combined and serve sprinkled with parsley and toasted almonds.
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- 8 ounces spelt rotini or other medium pasta shape
- 2 tablespoons extra-virgin olive oil
- 1/2 pound mixed mushrooms, trimmed and sliced
- 3/4 teaspoon fine sea salt, divided
- 4 cloves garlic, finely chopped
- 7 tablespoons sliced almonds, divided
- 2/3 cup plain unsweetened almondmilk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley