Plant-Based Deliciousness

Vegan Fettuccine Alfredo with Shiitake Mushrooms

Vegan Fettuccine Alfredo with Shiitake Mushrooms

If you love rich, creamy, mushroomy, garlicky, Alfredo-y deliciousness, then this is the dish for you!

My husband is a huge fan of Fettuccine Alfredo so I made this as his birthday dinner recently and we were practically licking the bowls clean! With all the flavor of a traditional Alfredo pasta, this dairy-free version is sure to impress even the toughest critics!

Perfect for a cozy at home!

Enjoy!

 

Vegan Alfredo-Style Fettuccine with Shiitake Mushrooms | thiswifecooks.com

 

Vegan Alfredo-Style Fettuccine with Shiitake Mushrooms

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, chopped
  • 3 large cloves garlic, minced
  • 16 ounces silken tofu
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 1/2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup Italian parsley, chopped
  • 1/2 pound shiitake mushrooms, stems removed, and thin sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. To a medium size mixing bowl add mushrooms, olive oil, sea salt, and ground black pepper. Toss to coat. Onto a baking sheet, spread mushrooms in an even layer. Bake 20 minutes, until lightly crisp.
  3. To a medium skillet over medium high heat, add olive oil. When oil is hot, add onions; cook 3-5 minutes, until softened. Add garlic and cook an additional 1-2 minutes.
  4. To a high speed blender, add onions and garlic, silken tofu, water, lemon juice, sea salt, and ground black pepper. Blend on high 2 minutes, until consistency is smooth.
  5. Prepare fettuccine according to package directions. Drain well and toss with sauce mixture.
  6. To serve, top fettuccine with baked shiitake mushrooms and a sprinkling of Italian parsley. Serve warm.
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