Mushroom fettuccine alfredo

By Nikole Goncalves
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Ingredients

Prep ahead:

  • Almond flour Parmesan

Cashew cream:

  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice

Mushroom fettuccine:

  • 400 grams brown rice fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced king oyster mushrooms
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 vegetable bouillon cube
  • 3 sprigs fresh thyme, leaves stripped from the stems
  • 2 tablespoons finely chopped fresh basil
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper, more for garnish

Garnishes:

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 cup Almond flour Parmesan

Directions

Cashew cream:

  1. Soak the cashews in enough water to cover for four to six hours or overnight.
  2. Drain and rinse the cashews and transfer them to a high-speed blender. Add the water and lemon juice and blend until smooth. Set aside.

Mushroom fettuccine:

  1. Bring a large pot of salted water to a boil and cook the fettuccine until just tender, 9 to 11 minutes or according to package directions. Reserve one cup of the pasta water for the sauce, then drain the pasta and rinse well with cold water. I know it sounds wrong, but this stops the cooking and prevents the noodles from sticking together. Set aside.
  2. In a large saucepan, heat the olive oil over medium heat. Add the mushrooms and shallots and cook for two to three minutes until slightly golden and fragrant, stirring occasionally. Add the garlic and cook for one minute. Pour in the reserved pasta water and give it a good stir.
  3. Add the bouillon cube, thyme, basil, paprika, salt, and pepper. Simmer for three minutes, stirring occasionally.
  4. Reduce the heat to low and stir in the Cashew cream. Cover and cook for another two minutes, or until the sauce starts to thicken.
  5. Remove from the heat and stir in the cooked pasta. Allow the sauce to warm up the pasta before serving. Divide among shallow bowls, garnish with parsley, pepper, and a sprinkle of Almond flour parmesan, and serve. This pasta is best enjoyed the same day, but leftovers can be stored in an airtight container in the fridge for up to three days. When reheating add a bit of water to help loosen up the sauce again.

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The HealthNut Cookbook

This recipe appears in The HealthNut Cookbook (© 2019)

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