Vegan Mushroom Asparagus "Alfredo" Fusilli! We Don't Need No Stinkin' Cheese!
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • For the Sauce: - makes 2 cups
  • Can be made a day ahead of time
  • 1 cup raw cashews
  • 1¼ cup light canned coconut milk
  • Juice of half a lemon
  • ¼ cup nutritional yeast
  • 1 tbsp. white miso paste
  • 1 tbsp. roasted garlic paste
  • 1 tsp. coconut oil
  • 1 tsp. apple cider vinegar
  • 1 tsp. salt plus more to taste
  • A few grinds of black pepper
  • 1 tsp. granulated garlic
  • ¼ tsp ground nutmeg
  • For the Pasta:
  • 12oz box brown rice fusilli or pasta of choice (I used Jovial)
  • 1 bunch of asparagus
  • 8oz. sliced baby Bella mushrooms
  • 4-6oz. sliced Portobello Mushroom caps
  • 1 tsp. red Pepper flakes
  • 1 tsp salt plus more to taste
  • A few grinds of black pepper
  • ½ cup of "alfredo sauce"
  • ¼ cup pasta water, plus more of needed
  • 2 tbsp. chopped Italian parsley plus more for garnish
  • Zest of a lemon
  • Olive Oil Spray
Instructions
  1. For the Sauce:
  2. This can be made a day ahead of time and stored in airtight container in the fridge.
  3. Soak the cashews in water overnight in the fridge or boil day of for 10 minutes.
  4. Place all sauce ingredients in high-speed blender and blend on high until completely smooth. If sauce is a little too thick, add more coconut milk 1 tbsp. at a time. But not too much. We will be adding pasta water later. Pour in bowl and set aside.
  5. For the Pasta:
  6. Cut the asparagus into about 2 inch pieces. Blanch the asparagus in boiling water for 90 seconds and place in ice bath to stop cooking. Drain and set aside. You can also blanch and store the asparagus in airtight container in the fridge the day before.
  7. In a medium pot filled with about 6 quarts of water, liberally salted, bring to a rolling boil and drop the pasta in the water. Stir occasionally. Cook 12-15 minutes to your preferred doneness.
  8. While the pasta is cooking, spray a large skillet with olive oil spray and add the mushrooms to the skillet over medium heat. Add a pinch of salt, red pepper flakes and a few grinds of black pepper. Cook mushrooms down stirring occasionally for around 8 minutes until tender.
  9. Add the sauce to the skillet with the mushrooms and toss to coat. Add ¼ cup of the pasta water to the skillet to thin the sauce out. If thickens too much while the pasta finishes cooking, add more pasta water 1 tbsp. at a time. Add the blanched asparagus and toss.
  10. When the pasta is done, drain in strainer, but do not rinse. Transfer cooked pasta to the skillet and toss so the sauce just coats all of the pasta. Cook on low, for an additional 3-4 minutes stirring frequently.
  11. Remove from heat and add in the parsley and stir. Season with salt and pepper to taste. Add the zest of the lemon to the pasta. Serve hot and garnish with more fresh parsley.
  12. Store leftovers in airtight container in the fridge for up to 3 days.
  13. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/05/01/vegan-mushroom-asparagus-alfredo-fusilli-we-dont-need-no-stinkin-cheese/