Revolutionary Recipe: Healthy Mushroom Fettuccine Alfredo

Total Time: 25 minutes

Number of servings: 4

Per Serving 523 calories

Fat 4 g

Carbs 99 g

Protein 25 g

4

Ingredients

• 1 large yellow onion, diced
• 20 Cremini mushrooms, sliced
• 1 large portabella mushroom, sliced
• 8 garlic cloves, minced (2 teaspoons garlic granules)
• 1 cup organic soymilk, unsweetened (or other non-dairy milk)
• ¾ cup cooked white beans, rinsed
• ½ cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons Italian seasoning
• ½ teaspoon black pepper, or to taste
• 14 ounces gluten-free fettuccine pasta
• 1 lemon, juiced
• ¼ cup fresh parsley, diced
• ¼ cup fresh basil, diced

Instructions

1. In a large sauté pan over medium heat, add onion and mushrooms. Keep the pan covered, stirring occasionally so the veggies don’t stick. After a few minutes add the garlic, continuing to stir occasionally.
2. Once the onions are translucent and the mushrooms are cooked, turn of the heat and transfer half of the veggies to a blender.
3. Add the non-dairy milk, beans, water, nutritional yeast, Italian seasoning and black pepper.
4. Blend until smooth. Pour the sauce into the pan with the rest of the mushrooms and onions.
5. In a medium pot, bring water to a boil. Add pasta and cook as directed. When pasta is al dente,
6. remove from heat and drain. Mix pasta into the Alfredo sauce and turn the heat to low-
7. medium. Once the sauce is warm, stir in lemon juice and fresh parsley. Serve immediately.
8. Sauce will thicken as it cools.