Spinach & Mushroom Fettuccine Alfredo

This recipe was an accident. Not planned, just happened! I love it. It was very good and tasted a lot like real fettuccine alfredo which I miss dearly.


Spinach & Mushroom Fettuccine Alfredo 

* Prep Time: 30 minutes
* Cook Time: 30 minutes
* Ingredients:

• 10 oz. each of dried porcini & dried chanterelle mushrooms, rehydrated, sliced thin
• 1 1/2 cups non-dairy milk*
• 2-3 tbsp vegan butter*
• 1/2 lb. fettuccine pasta, cooked slightly under
• 1 cup spinach, cut chiffonade
• 7 oz. silken tofu
• 1/4 cup nutritional yeast flakes
• 1/8 cup vegan Parmesan*
• 2 cloves garlic, minced
• salt and pepper, to taste
• 1/4 cup basil, chopped
• 1/4 cup parsley, chopped

* Recipe:

1. Soak the mushrooms in the milk for 30 minutes. Strain the mushrooms and reserve the milk. Slice the mushrooms thin.
2. Cook the pasta until slightly underdone. Reserve 1/2 cup of the pasta water.
3. In a food processor, blend the tofu, milk, nutritional yeast flakes, and Parmesan.
4. In a medium pan on medium heat, melt butter with salt. Saute mushrooms and garlic until tender.
5. Add the spinach and basil to the pan until they are wilted.
6. Next, add the tofu mixture, parsley, and pasta water to the pan. Cook low until it starts to thicken.
7. Toss with fettuccine noodles.
8. Serve with cheezy garlic bread.

* Note: For non-dairy milk, I like almond milk. Feel free to use whatever you would like. For vegan butter, I prefer Earth Balance olive oil based. Lastly, for vegan Parmesan, I like Galaxy brand.