A few weeks ago, when I finally had a day off from work, I decided to whip up a killer dinner to surprise my boyfriend. I tapped into my inner Italian and tried to create a meal that was reminiscent of my father’s home cooking.
Something about the smell of onion and garlic sizzling in a pan of olive oil brings me back to my childhood, and reminds me of the countless nights spent eating pasta for dinner with my family.
So today I’m sharing two Italian recipes with you: a decadent vegan mushroom fettuccine with a creamy cauliflower Alfredo dressing, and roasted rosemary and oregano eggplant. These dishes are amazing on their own and even better together!
Let me know if you make either of these for dinner, and enjoy!
Vegan Mushroom Fettuccini Alfredo
Decadent mushroom fettuccini with a creamy cauliflower Alfredo sauce.
Cook the pasta according to the package directions.
Heat the oil in a pot and cook the minced garlic until golden brown, about 3 minutes.
Add the almond milk and bring to a boil.
Reduce heat to medium and add the cauliflower and salt and pepper. Cook until the cauliflower is soft, about 7 minutes.
Transfer to a blender. Add the nutritional yeast and lemon juice and blend until smooth.
In a saucepan, melt butter on medium-high heat and sauté the mushrooms with the rosemary until the mushrooms are brown, about 10 minutes.
Remove the rosemary from the mushrooms.
Combine pasta, alfredo sauce, and mushrooms on a serving dish. Top with oregano.
Sprinkle Parmesan cheese on top.
Watch the milk carefully, it’ll really rise when it starts to boil! Also I recommend letting the cauliflower mixture cool off a bit before moving it to the blender.
Vegan Roasted Eggplant
Eggplant roasted with rosemary and oregano.
Slice the ends off of the eggplant and cut it in half. Cut diagonal lines across the eggplant and sprinkle with salt.
Let sit for 30 minutes to draw the moisture from the eggplant.
Pre-heat oven to 400 degrees.
Drizzle eggplant with olive oil, salt, pepper, and oregano. Top with a sprig of rosemary on each half.
Place face down on a sprayed baking sheet.
Let the eggplant cool for 10 - 15 minutes after taking it out of the oven.
I hope you enjoy these recipes!