HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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This Creamy Alfredo Style Mushroom Pasta is made with vegan butter, garlic, plant milk, cauliflower, nutritional yeast, dairy-free yogurt, and salt & pepper and sautéed mushrooms for an easy, healthy, gluten-free, vegan alfredo-style weeknight pasta dinner!
It’s no secret I am a fan of pasta, I mean, I am half Italian so it’s just in my blood! And thank goodness that gluten-free pasta has come such a long way in the last 5 years or so. When I first went gluten-free it was… well, pretty pitiful 🙁 But today we have many options! And some really great plant-based, high-protein pastas to choose from even!
You guys go ga-ga over my Butternut Squash Spinach Pasta– I would say it’s probably one of the most popular recipes, if not the most popular recipe to date on the Healthy Little Vittles blog. So I wanted to create another delicious and easy pasta recipe that includes yummy plant-based ingredients. Say hello to Butternut Squash Spinach Pasta’s little sister… Creamy Alfredo Style Mushroom Pasta.
Now, if you’re looking for a really creamy and rich alfredo Sauce you could try my Easy Vegan Alfredo Sauce. But for this pasta dish I’ve created a very light and fresh alfredo-style sauce using simple plant based ingredients like cauliflower, plant milk, garlic, nutritional yeast, vegan butter, dairy-free yogurt or sour cream and salt & pepper. That’s it!
First, you’ll get the sauce going. Melt the vegan butter in a large skillet over medium heat, add the minced garlic and cauliflower, cover and sauté until the cauliflower is soft- about 10-15 minutes. Then you’ll add the dairy-free yogurt and plant-milk- which I used flax milk, but you could also use almond, oat, or coconut. Then you’ll whisk in the nutritional yeast and season with salt and pepper to taste. You will also need a blender for this recipe to blend the cauliflower alfredo style sauce so that it’s nice a creamy.
You’ll boil the pasta of choice in a separate pot, I chose to use chickpea pasta for this recipe because well I love shells, but also to up the plant-based protein in this Creamy Alfredo Style Mushroom Pasta. I love how pools of sauce just collect in the shell shaped pasta, yum! And then you’ll also sauté the mushrooms in a medium skillet with a little bit of vegan butter or avocado/olive oil until they turn golden and start to crisp just slightly. Drain and rise the pasta, toss in the sauce and serve in bowls. Top with the mushrooms and fresh chopped parsley. My kids were raving about this pasta dish which is always a winner in my books! We hope you love it for your next pasta night too, and don’t forget to leave a comment below and tag me on Instagram or Facebook when you make it! #HealthyLittleVittles
This Creamy Alfredo Style Mushroom Pasta is made with vegan butter, garlic, plant milk, cauliflower, nutritional yeast, dairy-free yogurt, and salt & pepper and sautéed mushrooms for an easy, healthy, gluten-free, vegan alfredo-style weeknight pasta dinner!
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
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