Vegan-ish Pasta Alfredo & Stuffed Portobello Mushrooms

Lately around these parts we have been eating a lot of vegan and vegetarian dishes. No, this isn’t a lifestyle change. It’s just always fun to change it up a bit. So I made a dish that I figured my vegetarian friends just might enjoy. The real test is giving it to your kids and seeing if they enjoy it. Now, Johanna didn’t scarf it down, but she didn’t push it away in disgust either. JJ and I certainly tore it up though. I think you will too.

 

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I simply stole the recipe from the Silk website for the sauce. Everything else was super easy!

Pasta Alfredo, Silk Style

16 oz fettuccine (I used veggie pasta)
3 Tbsp olive oil or soy margarine
3 Tbsp flour (I used almond flour)
4 Tbsp dry white wine or vegetable stock
2 cups Silk Unsweetened soy or almondmilk
1 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp white pepper
1/4 tsp nutmeg
***Grated parmesan cheese optional

1.Prepare fettuccine according to package directions.
2.While pasta is boiling, heat olive oil or margarine in a medium saucepan. Add flour and wine or stock and cook, stirring, for 2 minutes.
3.Stir in Silk and remaining ingredients, except parsley. Bring to a simmer and stir until thickened, about 3 minutes.
4.Remove from heat.
5.Toss with cooked pasta, arrange on six plates and sprinkle each serving with grated parmesan cheese.

I definitely added more salt, some cayenne for heat, and a teaspoon more almond flour to thicken it up even more. It was yummy! I always say the key to a successful pasta dish is to not forget to season your noodles while they are cooking. Nothing like tasting an unsauced noodle that is reminiscent of playdoh, ugh.

For the portobello mushrooms I simply cut the stems, brushed on some olive oil and roasted them in the oven at 440 for 10 minutes. While they were roasting I combined some panko breadcrumbs with a little olive oil, parmesan cheese, pepper, and a dash of salt. Once the mushroom were done I topped them with the breadcrumb mixture, popped it back in the oven for 5 minutes to give the mixture time to combine and brown, and voila! That was it! I did mix some of the bread crumbs on top of the pasta to give it a nice crunch. Yummo!

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2 thoughts on “Vegan-ish Pasta Alfredo & Stuffed Portobello Mushrooms

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