Nothing like following up an article on hunger than offering you a big bowl of Alfredo. Timing is everything people.
But rest assured you are getting some beautiful and nutritious foods through this recipe that although is high in the comfort factor, is a way healthier option for you.
This recipe was born out of a quick fix rush dinner, and i literally threw spaghetti at the wall and it stuck. It is so easy and simple, you could even make some in advance and store for the week ahead.
That’s amore.
RECIPE
INGREDIENTS
1/2 cup Cashews soaked
1.5 cups Drinking Coconut Milk
2 cloves of Garlic
1 tsp Onion Powder
1 tsp Garlic Powder
1 Tbls melted Coconut Oil
freshly grated Nutmeg or a pinch
1 tbls Tapioca Starch
Salt and Pep
2 cups Mixed Mushrooms
1.5 TblsCoconut Oil
Favourite Gluten Free Pasta Cooked * I used gogoquinoa
METHOD
Do your Prep: Soak your cashews 6 hours or more.
Add in soaked cashews, milk, garlic, onion and garlic powder, melted coconut oil and a dash of salt, into a blender or vitamix.
Whizz together until silky and smooth.
In a medium Saucepan over medium heat, add two cups of mixed mushrooms with coconut oil. I used Shitake, crimini and regular mushroom. Sautee and cook until small, soft and tender. Season with salt to taste.
Add in your blended mixture with the addition of your Tapioca Starch to begin thickening.
Keep stirring as the mixture starts to thicken and get creamy, 4-6 minutes.
Add in freshly grated nutmeg, or use ground, just a pinch to add depth of flavour.
Salt and pepper to taste.
Add in your cooked pasta to coat and serve.
Top with sage leaves, vegan parm, and herbs and fresh black pepper.
