Mushroom Fettuccine Alfredo
Mushroom Fettuccine Alfredo
Ingredients
- 340 g package extra-firm silken tofu
- 1 1/2 cups 340ml unsweetened soy milk
- 1/4 cup 60ml white wine
- 1/4 cup 60g nutritional yeast
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 teaspoon nutmeg
- 2 tablespoons arrowroot powder (or cornstarch)
- Water
- 450 g uncooked fettuccine
- 225 g sliced cremini mushrooms (optional)
- Salt and black pepper (to taste)
Instructions
- 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.
- 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.
- 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.
- Top the pasta with the sauce and serve. Leftovers can be chilled in an airtight contained for 2 to 3 days.
Notes
By: Kristy Turner/But I Could Never Go Vegan, The Experiment publishing