I think pasta with alfredo sauce is one of the ultimate comfort foods. But the regular version full of dairy and gluten would put me in a food coma right after eating it. I absolutely love making a not-so-healthy recipe into a healthy one that is full of flavor. That’s the key with eating healthy; the food MUST taste good and be full of flavor. This pasta dish with mushrooms and alfredo sauce definitely does not disappoint.
1.5 tbsp nutritional yeast
2 tbsp olive oil
1 cup water
1/2 cup cashews
1 tsp red pepper flakes
1 tsp sea salt
1 tsp black pepper
5 garlic cloves, minced
1 shallot, minced
3 tbsp grass fed butter, divided
10 oz shiitake mushrooms, sliced
10 oz gluten-free spaghetti or fettuccine noodles
1. Sauté the shallot, garlic, and 2 tbsp butter for 5-7 minutes on medium-low, until golden brown and set aside.
2. Bring a pot of water to a boil for the noodles. Cook the pasta according to the box and rinse the noodles once they’re cooked and set aside.
2. Blend the nutritional yeast, olive oil, water, cashews, red pepper flakes, sea salt, and black pepper until thoroughly combined and smooth.
3. In the same pan you used for the shallot mixture, add 1 tbsp butter and the shiitake mushrooms. Sauté the mushrooms, on medium-low heat, until tender and cooked through. Once cooked, add the alfredo sauce mixture and fold in the pasta. Keep stirring until thoroughly combined and heated through.
I hope you enjoy this recipe as much as I do! Perfect with a salad on the side. Xo