Creamy Alfredo Style Mushroom Pasta
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
Creamy Alfredo Style Mushroom Pasta
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!
Ingredients
- 10-12 ounces pasta of choice (I used chickpea shell pasta)
- 3 cups baby portabella mushrooms, washed & quartered
- 1 tablespoon vegan butter/avocado/olive oil
- fresh parsley, for garnishing
- vegan parmesan cheese, for garnishing (optional)
Alfredo Style Sauce
- 3 tablespoons vegan butter
- 2 heaping cups cauliflower florets
- 2 cloves garlic, minced
- 1/4 cup unsweetened dairy-free yogurt
- 2 cups plant milk (I used flax milk but you can use any plant-based milk you'd like)
- 3 tablespoons nutritional yeast
- 1/2 teaspoon salt + more to taste
- 1/4 teaspoon pepper + more to taste
Instructions
- Make the sauce first. In a medium-large skillet over medium heat, melt the vegan butter. Add the cauliflower florets and minced garlic. Cover and saute until the cauliflower is soft, tossing occasionally- about 10-15 minutes.
- Meanwhile, boil the pasta according to package directions in a seperate pot with salted water.
- Add the washed and quartered mushrooms to another medium skillet with 1 tablespoon of vegan butter or avocado/olive oil. Heat over medium heat and saute until they start to turn golden and slightly start to crisp. Toss occasionally.
- Add the dairy-free yogurt, plant milk, nutritional yeast, salt and pepper to the sauce skillet with the cauliflower. Stir to combine. Pour all of the sauce ingredients into a blender and blend until smooth and creamy and no large chunks of cauliflower are left. Poor it back into the skillet and heat over medium heat until it thickens and starts to bubble- about another 5-10 minutes. Add more salt & pepper to taste.
- Drain and rinse the pasta and add it to the sauce skillet, toss to coat the pasta.
- You can either serve the pasta in bowls first and then top with the mushrooms or you can toss the mushrooms in the skillet with the pasta and sauce. Top with fresh parsley and vegan parmesan cheese if desired.
