Welp, it’s the weekend, the temps are rising, it’s Derby Day, I would say pretty, pretty good. The only thing that can make your day even better and pretty, pretty great, is my Vegan Mushroom Asparagus “Alfredo” Fusilli! That’s right, it’s bright, light and delicious and you will agree!
No need to be vegan to enjoy this dish. I am not vegan, but I do enjoy good and as I mentioned before, not just good, but great food! Don’t get me wrong, nothing wrong with the traditional alfredo sauce, but dairy and I are #frenemies. I reserve those moments for special occasions. Honestly though, I prefer my dairy free version to the heavier traditional one. This dish is surprisingly light and hearty at the same time. It’s comforting and satiating in the best possible way and perfect for a spring/summer lunch or dinner!
So, don’t get scared away by making your own dairy free alfredo. It really is not complicated; the high-speed blender does the heavy lifting. Just a few simple ingredients turn cashews and coconut milk into a creamy and yes, dreamy sauce. The pasta is out of a box. I chose a gluten free option, but you can do you (sorry, I hate that expression about as much as your authentic self 😊). Organic whole brown rice pasta with only 2 ingredients, that’s right, no long list of fillers, chemicals, sugars…here. Just brown rice and water! It really does taste like your favorite wheat pasta! So, all my gluten free peeps rejoice, we got you covered too! The mushrooms add that umami hearty flavor, the fresh asparagus springs that dish right up and the fresh parsley and lemon zest brighten the whole dang thing!
No cheese was harmed in the making of this sauce. I can’t say the same for cashews… 🙂
Hearty, yet surprisingly light and refreshing for pasta.
Love that beautiful green! So springy and fresh.
So, turn your weekend from pretty, pretty good into pretty, pretty great by whipping up my Vegan Mushroom Asparagus “Alfredo” Fusilli! Pairs beautifully with a mint julep, an over-the-top hat and horses (don’t eat the horses, just eat the pasta and watch the horses race 😉).
Happy Weekending & Pretty Greating It!
Diane
- 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
- For the Sauce:
- This can be made a day ahead of time and stored in airtight container in the fridge.
- Soak the cashews in water overnight in the fridge or boil day of for 10 minutes.
- 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.
- For the Pasta:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers in airtight container in the fridge for up to 3 days.
- Enjoy!
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