Vegan Dinner Recipe: Pasta Alfredo with Mushroom and Sundried Tomato

This recipe is the bomb. It's easy. It's quick. It uses one pasta pot and an blender. It's delicious. Sure, it's probably not going to win any healthy eating prizes, but it's worth it for the taste. We eat this like once a week, because, well, we're vegan, so we're super healthy naturally, right? :)



Ingredients:

For the sauce

1 cup of soymilk
1/3 cup of cashews
2 tablespoons of nutritional yeast
1 and a half tablespoons of soy sauce
1/2 tablespoon of fresh lemon juice
1 and a half tablespoons of Nuttelex (or non-dairy spread equivalent)
2 teaspoons of tahini
2 teaspoons of dijon mustard
1/2 a teaspoon of sweet paprika
4 cloves of garlic
a pinch of nutmeg
a generous grinding of black pepper

All the rest

As many mushrooms as you like (I probably use about five or six hundred grams), sliced thin
Seven to ten sundried tomatoes and at least a tablespoon of the oil they come in, sliced thin
An onion, diced

500g of the pasta of your choice (I like tubular spaghetti)

A couple of tablespoons of olive oil

Serves 4 hungry people.

How to:

First things first: put the pasta water on in a big pot, one which you will also use to cook up the onion, mushroom, and sundrieds, and bring it all together, so choose wisely.

When the past water is heating up, gather all the ingredients for the sauce, chuck them in the blender, and blend until smooth.

Chop the onion, mushrooms, and sundrieds in preparation.

When the water boils, cook the pasta to taste, stirring regularly (those tubes like to stick together!) and add salt if that's your thing (it's definitely my thing).

Drain the pasta. In the pot the pasta was in, with the heat low, pour in the olive oil, sundried tomato oil, and then add the onion, sundried tomatoes and mushrooms. Stir continuously so they don't stick, and cook until the mushrooms have reduced and the onion has turned translucent (about five minutes).

Once the mushrooms and onions are done to your taste, pour the drained pasta back into the pot and mix thoroughly on the low heat.

Now pour the alfredo mix that's in the blender over the top. Stir through thoroughly, heating everything back up, for a couple of minutes.

Serve topped with more pepper.

Try not to over indulge. Believe me, you will though.