THE BEST VEGAN FETTUCCINI ALFREDO W/ PAN-SEARED MUSHROOMS

This is the first recipe I’m posting on my website. It’s easy, flavorful, and can be made gf. We get straight to the point on these “blog posts” (aka RIGHT TO THE RECIPE)… no long story about what Fettuccini Alfredo means to me lol. Those of you who read blogs/search on Pinterest know what I’m talking about.

SIDE NOTE! I tend to suck at measuring spices… honestly I tend to suck at measuring everything lol. I really just wing it. So i’ll do my best for measurements, but sorry friends… not Type A over here.

INGREDIENTS (mushrooms):

• 1 package of sliced mushrooms (10-12 oz)

• 1-2 tbsp vegan butter

• 2-3 tbsp tamari

• juice of 1/2 small lemon

• garlic powder to taste (a few heavy dashes)

INGREDIENTS (sauce + pasta):

• 1 can full fat unsweetened coconut milk

• 1/2 cup nutritional yeast

• Italian seasoning, at least 1-2 tsp

• juice of 1/2 small lemon

• 3-4 tbsp cornstarch mixed with a couple tbsp of water

• 2-3 cloves of minced garlic

• 1 tbsp vegan butter

• salt + pepper to taste

• 1/2 cup-3/4 cup pasta water to thin out sauce

• any brand of fettuccini pasta you like (1 lb)

• a couple tbsp chopped fresh parsley, optional, but adds dimension

RECIPE:

Mushrooms: Heat a medium/large skillet over medium heat. Add the vegan butter to the skillet. Once melted, add the mushrooms. Allow the mushrooms to reduce in size & release their liquids. This should take about 10 mins. Once the liquid has evaporated, add the tamari, lemon juice & garlic powder. Stir frequently. I like the mushrooms to get a tad caramelized, so I turn the heat up a bit towards the end. Cook for another 5-10 mins and set mushrooms aside.

Pasta + Sauce: Cook pasta according to instructions on package. Make sure you salt your water generously!! I add about 1 tbsp + 1/4 tsp per pound of pasta. While the pasta is cooking, place the coconut milk in a small pot and bring to medium heat. Then add all of the other ingredients besides the cornstarch mixture. Whisk sauce for a few minutes, maybe 5 and then add the cornstarch mixture. Whisk frequently because the sauce will start to thicken. It might take a few mins for it to start getting thicker. Once the pasta is done cooking, before draining, take the pasta water (1/4 cup at a time) and add it to the sauce. The sauce should thin out a little bit, but you do not want it runny. It should still be thick and creamy. Drain the pasta. If you are using gf noodles, you will want to rinse the pasta! Gf pasta tends to need to be rinsed, so you can get rid of the excess starches. Pour the pasta back into the large pot it was boiling in and toss in a little vegan butter. Stir in the mushrooms. Pour the sauce over and toss with tongs. Taste. Adjust if it needs more salt, more lemon, etc. Lastly, top with fresh chopped parsley.