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Creamy Mushroom Sauce with Penne

I have been wanting to bump up the nutritional value to my Vegan Alfredo Sauce since I made the original version. By swapping out water for almond milk and adding cauliflower I was able to pump up the protein and all the goodness from the cauliflower.

The process is similar as the original version with some minor adjustments. The base is Alfredo, yet two types of mushrooms add an additional savoriness. This is definitely a hearty and filling dish.

  • 1-2 tbsp veg broth, plus more if necessary
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp of All-purpose seasoning
  • 10 oz Cauliflower-rice (I used frozen)
  • 1 c raw cashews, soaked
  • 2 c almond milk, unsweetened, warmed
  • 3 tbsp white miso paste
  • 1/2 lemon, juice
  • 1/2 c nutritional yeast
  • 8 oz button mushrooms, sliced
  • 8 oz cremini mushrooms, sliced
  • 12 oz GF penne (I used jovial brown rice penne)

In a blender add cashews, almond milk, miso paste, lemon juice and nutritional yeast.

Bring a large pot of water to a rolling boil to cook the penne. Cook penne according to box directions. Drain and set aside.

While the pot of water is coming to a boil, in a separate pot (large) heat vegetable broth over medium heat. Add onion, garlic, cauliflower-rice and all-purpose seasoning. Cook vegetables until they are softened and translucent. If the pan gets dry add more vegetable broth.

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Transfer vegetable mixture to blender. Blend until mixture is creamy. Add pasta water if needed to thin out sauce.

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Use the same pot that you cooked the vegetable mixture. Add 1-2 tbsp of vegetable broth to the pot. Cook mushrooms until liquid has cooked out of the mushrooms.

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Add cooked/drained penne to mushrooms and stir.

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Pour sauce over penne mixture (you will probably have extra leftover) and stir.

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Serve. Eat. Enjoy.

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Creamy Mushroom Sauce with Meatballs and Pasta

I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.

Oh, and by the way, I made this all in one pan.

Cook pasta in a large dutch oven according to package directions. Drain and set aside.

Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan.  Stirring frequently until meatballs have warmed through.

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Add cooked pasta back into the dutch oven. Stir.

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Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.

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Top with a garnish of fresh parsley.

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Serve. Eat. Enjoy.

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Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.

Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.