by Meghan Swidler
Ingredients
-
1 package of gluten-free shirataki fettuccine
-
2 Tbsp extra-virgin olive oil
-
2-3 garlic cloves, minced
-
3-4 Tbsp shallots, minced
-
1 cup shiitake mushrooms, sliced
-
1 cup cremini mushrooms, sliced
-
1/2 cup white wine
-
1 tsp sea salt
-
4 Tbsp freshly chopped parsley
-
1 cup raw cashews, soaked in water for half a day if possible (or in boiling water for an hour)
-
1 cup water
-
3-4 Tbsp nutritional yeast
-
1-2 Tbsp lemon juice
-
1/2 tsp sea salt
-
1/4 tsp freshly ground pepper
Cashew Cream Alfredo
Directions
Soak cashews in room temperature water. Drain and rinse.
Add soaked cashews to blender with water, nutritional yeast, lemon juice, sea salt, and pepper. Blend until smooth and creamy (and add additional water if needed). Taste and adjust for seasonings, adding more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lemon juice for acidity.
Preheat a large sauté pan to medium heat. Add olive oil, minced shallots, and minced garlic, and cook for a few minutes until softened and caramelized. Transfer to a small bowl and set aside.
Slice all mushrooms and increase pan heat to medium-high heat. Add mushrooms to pan and cook until most of the liquid is reduced, about 10-15 minutes. Stir often.
When the liquid is mostly reduced from mushroom pan, deglaze with white wine. Add back shallots, garlic, sea salt, pepper and freshly chopped parsley. Cook for a few more minutes.
Add package of shirataki fettuccine to the pan with mushrooms, and coat with cashew cream alfredo sauce. Top with any extra chopped parsley. Enjoy!
If you are using a gluten-free pasta that needs to be cooked instead, follow instructions on the package before adding to the pan with alfredo sauce.
