Creamy Alfredo Mushroom Pasta
Updated: Jun 23, 2018
Vegan Gluten Free Creamy Alfredo Mushroom Pasta fulfills all of your Olive Garden dreams without all of the butter and cream slathered on gluten-rich pasta.
1 box of your favorite gluten free noodles
½ package button mushrooms
½ c peas
1 can coconut milk
1/2 cup water
1/2 cup raw cashews
2 tablespoons nutritional yeast flakes
1 teaspoon salt
1 clove garlic
Pepper to taste
Cook noodles according to package instructions.
Sautee mushrooms and peas in oil until brown. Season with Salt and Pepper
In a high powered blender, mix coconut milk, water, cashews, nutritional yeast, lemon juice, salt, garlic, pepper, and parmesan.
Pour alfredo sauce into a pot and bring to a simmer over medium heat. Add in noodles and cook for about 5 minutes or until sauce begins to thicken. Remove from heat and add mushrooms, peas, and adjust seasoning. The sauce will continue to thicken as it cools.