INGREDIENTS
◎ 8 oz of Penne or your preferred FG pasta shape
ALFREDO SAUCE
◎ 2 cups of raw cashews soaked in bowling water for 30 mins
◎ Juice from half a lemon
◎ 1 tbsp of nutritional yeast
◎ 1 heaping Tbsp of @miyokoscreamery plant based plain cream cheese (I’ve done it without, equally as delicious, but it adds a cheesier flavor)
◎ water (depending on texture desired, more for runnier, less for creamier)
◎ 1/4 tsp of salt + 1/4 tsp pepper (add more if needed)
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SAUTÉED MUSHROOMS
◎ 2 - 3 cups of sliced baby bella mushrooms
◎ 1 tsp of oil of your preference
◎ A few shakes of coconut aminos (optional, adds depth)
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INSTRUCTIONS
◎ Add all Alfredo ingredients to a high speed blender. Set aside
◎ Bring water to a boil and cook the pasta.
◎ Sauté the mushrooms in med temperature until browned and smooth. Set aside.
◎ Drain the pasta and pour on the same pot with the mushrooms and Alfredo sauce.
Mix it all in.
◎ Garnish with a bit of basil, scallions, and freshly ground pepper.
