• Alison Elliott

Vegan Mushroom Alfredo

Updated: Aug 1, 2020


4 Tbsp. Olive oil

4 Cloves of garlic

3 c. Baby bella mushrooms (sliced)

2 tsp. Salt

1 tsp. Pepper

1/2 tsp. Rosemary

1/2 tsp. Thyme

1 c. Raw cashews

3/4 c. Vegetable broth

1 package cooked whole wheat spaghetti (or regular, or gluten free)

Soak the cashews in boiled water for 5 minutes.

In a frying pan, heat the oil. Sauté the garlic and mushrooms for 5 minutes. Add the rosemary, thyme, salt, and pepper. Transfer half of the mixture to the blender. Add the vegetable broth and cashews to the blender. Blend the ingredients together for 2 minutes. Add the sauce to the pasta and mix it up. Put the remaining mushrooms on top of the pasta and serve.

Serving Size: 8

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