For the Alfredo Sauce
1–2 tbsp - olive oil
1/2 - white onion
4 - fat garlic cloves
1/2 cup - raw cashews (or hemp seeds- see notes)
1 cup - veggie broth (or 1 cup water and boulllion)
2 tbsp - nutritional yeast
1/2 tsp - white miso paste
1/2 tsp - salt
1/8 tsp - nutmeg
Other Ingredients
5 ounces - dry pasta (fettuccine)- cooked to package directions
1 cup - fresh peas (or frozen- or sub snow peas or steamed broccoli)
8 ounces - mushrooms- sautéed- or try smoked mushrooms! (optional)
Garnish: pepper- chili flakes- lemon zest ( Meyer lemons are especially nice)- Italian parsley.
1 bag - vegan chick'n- Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
- Make Alfredo Sauce: Heat oil over med low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.
- Saute or smoke the mushrooms, if using. If sautéing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes, until golden and tender, seasoning with salt.
- Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like). Add chick'n.
- Divide among two bowls.
- Garnish with lemon zest, pepper, chili flakes and chopped parsley.
- Cashews- need to be soaked 4 hours ( in water) unless using a high powered blender. For nut allergies, hemp seeds are a good substitution.