Vegan Mushroom Alfredo Pasta is a creamy, healthy, and absolutely delicious dish that you can make any night of the week.
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Ah Pasta. The forever comfort food. I love the fact that it can basically be eaten plain with just a smidge of olive oil and herbs, or totally covered with sauce. I truly believe pasta has to be one of the all time greatest food inventions, right? I mean seriously. Who can go a month without eating pasta? If so, I want to hear about it in the comments below!
This Vegan Mushroom Alfredo Pasta is full of healthiness! Did you know that tofu, volume for volume, contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef? Now that’s nutritious!
And we have mushrooms. Mushrooms are fat-free, very low in calories, rich in minerals, and some varieties are rich in plant chemicals, which may boost immune function. Fun fact – If not picked, a white button mushroom will double in size every 24 hours. As the mushroom increases in size, its flavor also increases. Pretty cool!
Broccoli – A one cup serving of cooked broccoli contains only 44 calories, yet it provides more than 100 percent RDA of vitamin C, 20 percent RDA for folate, 75 mg calcium, 1.2 mg iron, and 5 g of protein.
So besides being outrageously easy to make, unbelievably delicious, this recipe is absolutely on the healthy side. Make it tonight! You’ll have a lot of happy tummies thanking you.
Vegan Mushroom Alfredo Pasta
Ingredients for Pasta-
- 1 tsp olive oil
- 4 large King Oyster Mushrooms
- 2 tsp liquid aminos (see recipe notes below)
- 1 tsp all-purpose seasoning
- 8 ounces dried spaghetti
- 1 head broccoli large
- Bring a large enough pot of water to boil for the pasta.
- Meanwhile, slice the mushrooms, chop the onion and garlic and cut the head of broccoli into florets (tiny broccoli heads).
- Add the pasta to boiling water and cook according to the suggested package directions. Add broccoli pieces to pasta water during the last 30 seconds (and no longer). Drain both pasta and broccoli and keep warm.
- Heat the oil in a frying pan and add the mushrooms, cooking about 2 minutes. When they start to brown, add the liquid aminos and all-purpose seasoning. Reduce heat and cook for a few seconds more before removing them from the pan.
- To a blender, add all the ingredients for the Alfredo sauce. Blend until smooth and creamy. Add to the frying pan and heat on low until the sauce starts to thicken some more. Stir often to prevent sticking. Taste and adjust seasonings to your liking.
- Add pasta and broccoli to the sauce and stir until evenly coated. Add cooked mushrooms, remove from heat and serve immediately.
- Liquid aminos is a gluten-free alternative to soy sauce. It can be made from soybeans or coconut nectar. It’s usually salty so I’d recommend not adding too much all-purpose seasoning to the mushrooms or use a salt-free version.
- White miso paste is commonly used in Japanese cuisine to make soups and sauces. It’s also made from soybeans and it adds an appealing “umami” or savoury flavour to foods. There are many varieties of miso but white or sweet miso is the mildest tasting. Best type to start with if you’ve never tried miso before. Unfortunately, miso paste is usually NOT gluten-free but alternatives are available.
- Check your local grocery stores or Asian food stores for tofu and other Asian ingredients.
- Make this recipe oil-free by simply excluding the oil from the mushrooms. I would recommend using a non-stick frying pan for oil-free cooking. Add a couple tablespoons of water to the pan with the mushrooms and seasonings. Simmer lightly until all the liquid is absorbed and the mushrooms start to brown.
Looking for yummy pasta dishes? Look here!