Creamy Mushroom Alfredo with Blistered Cherry Tomatoes (v)

Creamy Mushroom Alfredo with Blistered Cherry Tomatoes (v)

As the weather cools off my love for warming soups, pastas, and galore begins. This decadently creamy mushroom Alfredo is a new Evergreen crowd favorite. I think its safe to say that with some cashews and a Vitamix we could have World Peace. A girl can dream, right? 

"You'll have everyone drooling for more with this plant-based pasta"

Creamy Mushroom Alfredo w/ Blistered Cherry Tomatoes

Serves 4
Ingredients:

Cashew Alfredo Sauce:

  • 1 cup cashews, soaked overnight or 4 hours, drained and rinsed
  • 1/2 yellow onion, chopped 
  • 2 cloves garlic, chopped
  • 1 tablespoon EVOO
  • 1 tablespoons Nutritional Yeast - this gives it a nutty cheesy flavor, and added bonus: It is an Excellent source of B12. 
  • Himalayan or Celtic Sea Salt and Ground Fresh Pepper to Taste
  • 1/4 cup mushroom broth or veggie broth, if you don't have water will do.
  • 1/4 cup plant based milk, I used almond milk
  • Red Pepper Flakes to Taste

Blistered Tomatoes:

  • 1 cup cherry tomatoes, rinsed
  • 1 tablespoon organic, cold-pressed EVOO (extra-virgin-olive-oil)
  • 1 tablespoon balsamic vinegar
  • sprinkle of Himalayan or Celtic Sea Salt and Pepper

Sautéed Mushrooms:

  • 1 - 2 cups assorted mushrooms. I used Crimini and Button
  • I cup spinach
  • 1 tablespoon GHEE or EVOO
  • Himalayan or Celtic Sea Salt and Pepper, to taste

Pasta:

  •  I used linguine noodles here, but feel free to use fettuccine, or other desired noodle of choice. Cook according to package instructions.  

Instructions:

preheat oven to 375 F. 

  1.  Cashew Cream: In a saucepan, add your EVOO and chopped onion. Sauté until onion is translucent. Add your chopped garlic and stir for another few minutes. 
  2. In your blender, put your cashews, sautéed onion and garlic, nutritional yeast, broth, plant based milk, and a dash of Salt and Pepper. Blend until smooth. Taste, and add more liquid if needed for desired consistency. I usually add a dash of crushed red pepper flakes here and then blend once more. Set Aside.
  3. Cherry Tomatoes: On a cookie sheet, take a sheet of foil and create a bag for your cherry tomatoes. Drizzle EVOO, balsamic vinegar and salt and pepper. Close the foil on top leaving just a little air pocket for your tomatoes. Place in oven for 10-15 minutes. 
  4. Mushrooms: In same saucepan you used for your onions and garlic, place your ghee/EVOO and mushrooms and sauté until mushrooms are cooked through. Add spinach and wilt it down. 
  5. Pasta: Cook according to package. Drain and add to saucepan with mushrooms. Add your cashew cream Alfredo sauce and stir to combine. Keep some pasta water just in case you need a little more liquid. Taste for salt and pepper. 
  6. Plate your pasta and top with crushed red pepper flakes and blistered cherry tomatoes. 
  7. Viola. 

In health and happiness, 

Jess

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