CREAMY VEGAN MUSHROOM FETTUCCINE ALFREDO
Dive into a comforting guilt-free dinner with this creamy vegan mushroom fettuccine alfredo! White wine, mushrooms, and cashew cream combine for a pasta dish that'll have your tastebuds singing.
Provided by Lauren Toyota
Categories Main Course
Time 47m
Number Of Ingredients 20
Steps:
- To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. This will last up to 3 weeks.
- Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
- Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
- In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.
- Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground black pepper and cook for another 3 to 4 minutes.
- Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of low-sodium vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low, stir in fresh basil and dried parsley, and cook for another minute.
- Stir in the cashew cream, spinach, and slowly stir in 1 cup of low-sodium vegetable stock. Stir for about 4 minutes.
- Add noodles to the pan and toss to combine everything well, and coat noodles in sauce for 3 minutes.
- Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground black pepper as garnish.
FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE
Easy vegan pasta dish with mushroom Alfredo sauce.
Provided by Christa Miller
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
- Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 62.2 g, Fat 15.8 g, Fiber 6 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 328.6 mg, Sugar 8.8 g
PEAS AND MUSHROOM ALFREDO
This is something quick and easy that I serve has a side dish or even a main dish. I like to make my own alfredo sauce for this recipe, using "Recipe#111347".
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fettuccine as label directs.
- While it's cooking, heat olive oil over medium heat in large saute pan.
- Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
- Add Alfredo sauce and peas to mushroom and garlic; heat through.
- Add 1 cup Romano cheese; stir to combine.
- Drain fettuccine.
- In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
- Season with salt and pepper to taste.
- Serve hot with remaining Romano.
DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE
I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts.
Provided by JoshH347
Categories Soy/Tofu
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
- Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
- Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
- Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
- While the daikon is cooking, gently reheat the sauce.
- To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.
Nutrition Facts : Calories 304.1, Fat 19.6, SaturatedFat 2.2, Sodium 71.2, Carbohydrate 20.3, Fiber 8.8, Sugar 8.7, Protein 18.2
MUSHROOM FETTUCCINE ALFREDO
I saw this recipe recently in a NJ newspaper and just had to try it. Thought it was better than the fettuccine in most NYC restaurants. If you like mushrooms and alfredo sauce, this is for you!
Provided by Diamond Joe
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
- Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
- Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
- Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
- Serve over fettuccine that is cooked al dente.
- NOTE- This recipe can easily be halved for a quick romantic dinner for 2!
Nutrition Facts : Calories 933.1, Fat 77.1, SaturatedFat 44.4, Cholesterol 237.6, Sodium 1412, Carbohydrate 23, Fiber 1.8, Sugar 7.3, Protein 26.7
FETTUCCINE WITH PORTOBELLO MUSHROOM ALFREDO SAUCE
Make and share this Fettuccine With Portobello Mushroom Alfredo Sauce recipe from Food.com.
Provided by randomBvR
Categories European
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain; set aside.
- Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
- Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.
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- Heat oil in a large skillet over medium heat. Add onion, garlic, mushrooms and a good pinch of salt and cook until golden. Add the wine, sauce and pepper flakes and cook for half a minute.
- Bring a large wide pot of water to a boil. Add the fettuccine and cook for 3 minutes. Mix. Add the cauliflower and potatoes on top of the pasta and continue to cook for 5 to 6 minutes or until the pasta is cooked to preference. *See note
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