Mushroom Alfredo Tagliatelle

Mushroom Alfredo Tagliatelle

This dish tastes super decadent but is still really easy to make and pretty healthy! The creamy Alfredo is made from Cashews and a few other ingredients and the Mushrooms are sautéed with Onions, Herbs and a bit of Sherry.

Serves 2- 4

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Ingredients

6.5 oz Tagliatelle Pasta ( Any wide noodle such as Fettucine would work)

12 oz of Baby Bella Mushrooms (You can use White Button instead)

2/3 cup chopped Onions

2 cloves of Garlic minced

1 1/2 Tbsp of Dry Sherry (optional but adds so much flavor)

1 Tbsp of fresh Thyme

1 Tbsp chopped Fresh Parsley plus more for garnishing

Salt & Pepper to taste

Alfredo Sauce

2/3 cup Raw Cashews ( I use Terrasoul Raw Mylk Cashews)

1 cup of Unsweetened Plant Milk ( I use Cashew Milk)

1/4 cup Nutritional Yeast

1/4 tsp of ground Nutmeg

1 tsp of Garlic Powder

1/2 tsp of Onion Salt

Salt & Pepper to taste

Directions

1. To make the Alfredo sauce: Soak the Cashews in Hot Water for at least 30 minutes. Drain, rinse and set aside

2. In a blender combine the Cashews, Plant Milk, Nutmeg, Nutritional Yeast, Garlic Powder, Onion Salt, Salt & Pepper and blend until the mixture is completely smooth and creamy. You can add a bit more Milk if needed.

3. In a large skillet, sauté the Onion until it becomes translucent.

4. Add in the Mushrooms, Thyme and Garlic and continue to sauté until the Mushrooms have cooked down

5. Add in the Sherry and the chopped Parsley and continue to cook for about 5 minutes.

6. Cook the pasta according to package directions

7. Pour the Alfredo Sauce into the Mushroom mixture and mix well. Serve over the cooked pasta

8. Garnish with more chopped Parsley