+GFO +SF
Plant-based eating doesn’t mean that you can’t indulge in the good things, like creamy, rich, divine Alfredo sauce. In fact, you can enjoy this velvety sauce without feeling guilty, because it’s made with cashews, lemon, garlic and nutritional yeast. It’s cholesterol free and so delicious. —LM + AM
SERVES 4
1½ cups (169 g) raw cashews, soaked in boiling water for at least 4 hours, drained
Juice from 1 large lemon
2 cloves garlic
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tbsp (5 g) nutritional yeast
½ tsp dried oregano flakes
1 tbsp (15 g) plus 1 tsp fine sea salt, divided
Black pepper, to taste
1 cup (240 ml) water
1 lb (454 g) fettuccine (or use gluten-free)
4 large portobello mushroom caps, gills removed and sliced
1 cup (40 g) chopped fresh basil, for topping
Bring a large pot of water to a boil for the pasta.
Once the cashews have soaked and are soft and puffy, drain and rinse them well. Put them in the blender along with the lemon juice, garlic, 1 tablespoon (15 ml) of the olive oil, nutritional yeast, oregano, 1 teaspoon of the sea salt, black pepper to taste and water. Blend for 2 minutes, or until smooth and creamy. If you have a Blendtec blender, select the “whole foods” setting, and the “soup” setting within that setting, for the creamiest sauce.
When the water is boiling, add the remaining 1 tablespoon (15 g) salt and place the pasta in the water. Make sure it’s completely covered in the water, and cook according to the instructions on the package.
While the pasta is cooking, in a large skillet, heat the remaining 1 tablespoon (15 ml) olive oil over medium-high heat. Cook the mushrooms until they release their water and are nicely browned on both sides, about 10 minutes. Add salt and pepper, to taste.
Drain the pasta water when done and put the pasta back in the pot. Add the cashew sauce and stir to coat the pasta.
Divide the pasta Alfredo among 4 plates. Top with the mushrooms, chopped basil and black pepper, to taste.