Mushroom alfredo
Ingredients
- Tagliatelle
- White button mushrooms
- 1 large chopped onion
- 4 chopped shallots
- 5 cloves of garlic, minced
- t tbsp of dry sherry
- 1 tbsp of fresh thyme
- 1 tbsp chopped parsley
- Salt & pepper to taste
- ⅔ cup raw cashews
- 1 cup of cashew milk
- ¼ cup nutritional yeast
- ¼ tsp of ground nutmeg
- 1 tsp of garlic powder
- ½ tsp of onion powder
- Salt & pepper to taste
- 1 cup peas
- ½ tbsp lemon juice
- Chilli flakes
Steps
- Soak the cashews in hot water for at least 30 minutes. Drain, rinse and set aside.
- In a blender combine the cashews, cashew milk, nutmeg, nutritional yeast, garlic powder, onion powder, lemon juice, salt and pepper.
- Blend until the mixture is completely smooth and creamy. You can add a bit more milk if needed.
- In the wok, sauté the onion until it becomes translucent.
- Add in the mushrooms, thyme and garlic and continue to sauté until the mushrooms have cooked down.
- Add in the sherry and the chopped parsley and continue to cook for about 5 minutes.
- Cook the pasta according to package directions.
- Pour the alfredo sauce into the mushroom mixture and mix well. Serve over the cooked pasta.