Happy Monday, friends! I think the beginning of this week calls for a big bowl of creamy comforting pasta. It is basically a version of my favorite Alfredo recipe but to make it even more delicious, I added some vegan cream cheese to it. YUM!
Don’t worry though if you don’t have any, this sauce tastes great either way. Topped with some deliciously glazed mushrooms, I can almost guarantee you will love it, too! And best of all, it is super easy to make and doesn’t require many ingredients.
Wishing you and all of us a good week 🌱
Creamy Alfredo Pasta with Balsamic Glazed Mushrooms
1/2 cup raw cashews, soaked
1/2 block extra firm tofu
2 tbsp nutritional yeast
1 tsp salt, garlic and onion powder each
1.5 cups pasta water
Juice of 1 lemon
1/4 cup of vegan cream cheese
1 8 oz package of portobello mushrooms
1/2 tbsp olive oil (optional)
1-2 tbsp of balsamic vinegar or balsamic glaze
Splash of coconut aminos
1 package linguine or pasta of choice
Soak cashews with hot water for easier blending.
Cook pasta according to package directions and reserve ~2 cups of pasta water before draining.
Clean and slice mushrooms.
Saute mushrooms with some olive oil until browned, turn off off the heat, and glaze them with balsamic vinegar and coconut aminos.
Blend all ingredients for the sauce until smooth.
Add sauce to your cooked pasta, and serve with the mushrooms and some fresh parsley.