Creamy Mushroom Alfredo Pasta

Yield 4-6 servings
  • 1 pound gluten-free pasta
  • 1 cup coconut cream sauce (see recipe below)
  • 3 cups vegetable broth
  • 1 pound mushrooms, medium sliced
  • 1/2 tablespoon red pepper flakes, optional
  • 1 teaspoon Italian herbs or spice blend
  • 1/4 teaspoon red pepper flakes, optional
  • 2-3 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, to garnish

1. Slice your mushrooms into uniform pieces.

2. Bring a large (2 quart capacity recommended) Dutch oven or non-stick pot to medium heat.

3. Add in mushrooms and garlic. Cook down until mushrooms have reduced in size by half, about 10 minutes.

4. Combine all remaining ingredients into your Dutch oven or soup pot. You can wait to add the coconut cream sauce until the end (it’s optional).

5. Bring to a boil over medium-high heat.

6. Reduce the heat to medium once the sauce starts to bubble rapidly.

7. Cook for 8-10 minutes or until the pasta is tender. Stir constantly with tongs so the pasta doesn’t stick. Each pasta cooks differently—taste a piece to avoid overcooking.

8. Remove from the heat and serve immediately, topped with chopped parsley (optional).

9. Enjoy!

For the coconut cream sauce:

  • 1 can coconut milk, refrigerated
  • 1/2 cup hemp seeds
  • 1/4 cup nutritional yeast (adjust to your level of “cheesy”)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon crushed red pepper, flakes (adjust as needed)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder, or 1 clove garlic
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon oregano
  • 2 drops liquid smoke, optional
  • Salt and pepper, to taste

1. Measure and blend everything in a high speed blender for 20-30 seconds, or until smooth.

2. Adjust seasonings as needed, adding salt and pepper to your desired taste.