Vegan Mushroom Fettuccini Alfredo
Decadent mushroom fettuccini with a creamy cauliflower Alfredo sauce.
baby bella mushrooms
salt and pepper
vegan Parmesan cheese
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.