Creamy Alfredo Orecchiette with Peas & Shiitake Bacon

This is just like the creamy Alfredo you know but made from plants! Pour it over any type pasta you like, I used Whole Grain Orecchiette.

Alfredo Ingredients

1 cup @terrasoul Raw Cashews soaked and rinsed

1 Potato

1/3 Onion

2 cloves of Garlic

1/3 cup plus 2 Tbsp of @bragglivefoodproducts Nutritional Yeast

1 tsp of @bragglivefoodproducts Liquid Aminos

Salt & Pepper to taste

Pinch of Nutmeg

Alfredo Directions

1. Boil the potato, onion and garlic for about 15 minutes or until the potato is tender.

2. In a high speed blender, combine the cooked veggies, a cup of the cooking water and the soaked cashews and blend until smooth

3. Add the nutritional yeast, Liquid Aminos and spices with an additional 1/2 cup of water if needed and continue to blend

4. Check for seasoning and consistency and pour over cooked Pasta and Peas add the Shiitake Bacon

Shitake Bacon Ingredients

6-8 Dried Shiitake Mushrooms rehydrated in warm water (reserve water for marinade)

1 1/2 tsp of Liquid Smoke

1/2 tsp of Onion Powder

1/2 tsp of Smoked Paprika

1 tsp of Nutritional Yeast

2 tsp of @sanjtamari Tamari

Shitake Bacon Directions

1. 6-8 Dried Shiitake Mushrooms rehydrated in warm water (reserve water for marinade)

2. Hydrate the Mushrooms in warm water and discard a little less than half the liquid. Slice the mushrooms and return to soaking liquid.

3. Add the seasonings to the Mushrooms, mix well and let marinate in the refrigerator overnight or for 24 hrs

4. Grill the Mushrooms until all the water is out of them and add to the Pasta .

Devorah Bowen

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