Creamy Mushroom Alfredo

Happy Mushroom Monday!

There are a few staples in my life that I really can’t live without: chocolate, pasta, and mushrooms. This week’s recipe combines two of my favorite things: pasta and mushrooms only because I haven’t found a recipe to combine chocolate with the other two just yet...haha! This will be a pasta recipe featuring peppered sautéed mushrooms and a delicious creamy alfredo sauce!  

Alfredo sauce is known for being pretty unhealthy. It’s made with a lot of fat, heavy cream, and cheese. That combo isn’t exactly light on the waistline or the heart! But, it’s so delicious I knew I needed to come up with a recipe that is healthy, plant based, and tasty. Instead of heavy cream and cheese, I made a roux with only a small amount of vegan margarine and cornstarch. This thickens the non-dairy milk making it an excellent healthier alternative. Plenty of fresh garlic gives this dish it’s classic flavor. Sautéed mushrooms with a peppery kick finishes the dish and makes it a complete meal!

My boys absolutely loved this dish! They asked for seconds and made sure I promised to add this to the weekly meal rotation. You and your family will never know this is healthy! I just know you’ll love this delicious comfort food!

Let’s get started!

Creamy Mushroom Alfredo
Creamy Mushroom Alfredo

Creamy Mushroom Alfredo

Serves 4-6

Ingredients:

  • 13.25 ounces whole wheat linguine 
  • 8 ounces baby bella mushrooms (cleaned and sliced thinly)
  • 1 Tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Sauce Ingredients:

  • 4 Tablespoons vegan margarine
  • 3 Tablespoons corn starch (non-GMO)
  • 1 1/2 cup non-dairy milk
  • 1/4 cup vegetable broth
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 4 cloves garlic (crushed)

Instruction:

  1. Cook pasta according to directions on pasta box. Drain and set aside.
  2. To sauté mushrooms, heat skillet over medium heat. Add oil and mushrooms. Cook for 6-8 minutes are until mushrooms are tender. Season with salt and pepper. Set aside.
  3. While pasta and mushrooms are cooking, make a roux by heating a medium saucepan over medium heat. Add margarine and cook until melted. Whisk in cornstarch until all clumps are dissolved.  
  4. To roux (cornstarch and margarine) whisk in milk, broth, salt, pepper, and crushed garlic.
  5. Heat sauce over medium heat until thickened. Set aside. 
  6. Pour sauce and sautéed mushrooms over noodles and toss to combine. Serve warm.
Creamy Mushroom Alfredo
Creamy Mushroom Alfredo

I can't wait to hear what you think of this delicious pasta recipe! Try it out with your family and let me know what they thought by commenting below! <3

With Health and Happiness,

Nickole