Name: Creamy Mushroom Alfredo Fettuccine
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 tsp olive oil; 0.5 null medium onion (chopped); 7 cloves garlic (minced); 8 oz mushrooms (white or a mix of white, cremini, portobello); 1 tbsp dry white wine; 1 tbsp vegan worcestershire sauce (or use 2 tsp soy sauce (coconut aminos for soyfree), 0.5 tsp apple cider vinegar, 0.5 tsp molasses); 0.25 tsp thyme; 0.25 tsp red pepper flakes (or more); 9 oz fettuccine; 1 cup cauliflower florets (heaping cup of florets); 1 null small potato (cubed small); 2 tbsp hemp seeds (or pumpkin seeds, or use raw cashews (soaked) for even more creamier); 0.25 tsp onion powder; 0.25 tsp garlic powder; 2 tsp lemon juice; 0.75 tsp salt; 0.5 tsp dried basil (or a handful of fresh); 1 tbsp nutritional yeast; 1 tbsp extra virgin olive oil; 1 cup water; 1 dash black pepper (generous)

Instructions

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1

Heat olive oil (1 tsp) in a large skillet over medium heat. Add onion (0.5 medium), garlic (7 cloves), mushrooms (8 oz) and a good pinch of salt (0.75 tsp) and cook until golden. Add the dry white wine (1 tbsp), vegan worcestershire sauce (1 tbsp) and red pepper flakes (0.25 tsp) and cook for 0.5 minute.
2

Bring a large wide pot of water to a boil. Add the fettuccine (9 oz) and cook for 3 minutes. Mix. Add the cauliflower florets (1 cup) and potato (1 small) on top of the pasta and continue to cook for 5 to 6 minutes or until the pasta is cooked to preference. (Total cooking time is about 8-9 minutes for pasta)
3

Drain, rinse in cold water. Remove the cauliflower florets (1 cup) and potato (1 small) and transfer them to a blender.
4

Add the rest of the alfredo ingredients to the blender: hemp seeds (2 tbsp), onion powder (0.25 tsp), garlic powder (0.25 tsp), lemon juice (2 tsp), salt (0.75 tsp), dried basil (0.5 tsp), nutritional yeast (1 tbsp), extra virgin olive oil (1 tbsp), water (1 cup), and black pepper (1 dash). Add 2 tbsp of the mushroom onion mixture from the skillet and blend until smooth. Blend for a minute, then rest for a minute and blend again.
5

Pour sauce into the mushroom skillet and cook over medium heat to bring to a boil to thicken. Taste and adjust salt and flavor. If the sauce thickens too much, add in some more water or non dairy milk. Mix in the fettuccine (9 oz) and serve. Alternatively, plate the fettuccine (9 oz) and drizzle the sauce generously and serve. Garnish with basil and pepper and optionally Vegan Parm.