Creamy Mushroom Fettuccine Alfredo from But I Could Never Go Vegan by Kristy Turner, courtesy of The Experiment Publishing. For use in Meatless Monday Valentine's Day promotion 2016.

Mushroom Fettuccine Alfredo

Recipes | April 23, 2017 | By

Mushroom Fettuccine Alfredo
Serves 4
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Ingredients
  1. 340g package extra-firm silken tofu
  2. 1 1/2 cups (340ml) unsweetened soy milk
  3. 1/4 cup (60ml) white wine
  4. 1/4 cup (60g) nutritional yeast
  5. 1 tablespoon extra-virgin olive oil
  6. 2 teaspoons garlic powder
  7. 2 teaspoons onion powder
  8. 1/4 teaspoon nutmeg
  9. 2 tablespoons arrowroot powder (or cornstarch)
  10. Water
  11. 450g uncooked fettuccine
  12. 225g sliced cremini mushrooms (optional)
  13. Salt and black pepper, to taste
Instructions
  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.
Notes
  1. By: Kristy Turner/But I Could Never Go Vegan, The Experiment publishing
Green Monday http://greenmonday.co.za/wordpress/