Roasted Tomato and Mushroom Alfredo
Author: 
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Gluten Free, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Roasted Tomato and Mushroom Alfredo made with coconut milk and cashews is the perfect dish for those wanting to try a veg dish! It's creamy and rich in flavor, while packing in tons of vitamins and antioxidants.
Ingredients
Sauce
  • 1½ cup cashews (soaked for at least 4-6 hours)
  • 2½ cups Unsweetened Original Almond Milk
  • 1 cup full fat coconut milk
  • 1 vegetable buillon
  • 2 head roasted garlic
  • 1 tsp olive oil
  • ¼ cup white button mushroom stems
  • ½ all purpose or gluten free flour (more or less depending on desired thickness)
  • ½ cup marinated, halved roasted red peppers
  • 1 tbs red pepper flakes (more or less depending on your preference to spice)
  • salt and pepper to taste
Pasta
  • 1 package egg free or gluten free noodles (I like to use Fettuccine)
  • 1½ cup grape tomatoes, halved
  • 2 cups mushrooms, sliced
Instructions
Sauce
  1. Preheat oven to 450 degrees F
  2. In a high speed blender add cashews, almond milk, half a cup of coconut milk, vegetable buillon, and mushrooms stems. Pulse on high for 3 minutes in 30 second intervals.
  3. After sauce has pulsed for 3 minutes, let rest while roasting the garlic and tomatoes.
  4. While oven is preheating, half the cherry tomatoes and place on a lined baking sheet. Sprinkle with salt, pepper, and a drizzle of oil.
  5. Cut the top of a garlic head off. Drizzle a bit more of salt, pepper, and olive oil. Wrap in foil.
  6. Roast both the tomatoes and garlic for about 30-40 minutes.
  7. Next add the last half cup of coconut milk to the blender and pulse another minute.
  8. Once garlic is roasted, add to blender. Pulse another 3 minutes.
  9. Check consistency. If you like it, then stop here! Add a bit more salt and pepper if you'd like, and don't forget those red pepper flakes!
  10. Personally, I like my sauce slightly thicker, so I add about a tablespoon of flour and pulse for 2-3 minutes. I check again and add flour, salt, pepper, and red peppers flakes as I see fit
Pasta
  1. Cook Noodles according to package
  2. In a large sautee pan, add mushrooms and sautee for about 8-10 minutes on medium-high heat. One of the many lessons I've learned from the great Julia Childs is to not crowd the mushrooms, so please, don't do it. The difference is amazing and you'll be thanking me.
  3. Toss Noodles with sauce, roasted tomatoes and mushrooms.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/139-2/