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Cajun Mushroom Alfredo
If you love creamy pasta with mad flavor, this recipe is for you.
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Shopping List
Cajun Alfredo Sauce
- 4-5 cloves garlic (see step 1)
- 1/4 onion (see step 1)
- 1 red bell pepper (see step 1)
- 1 cup soaked raw cashews (soak 1-2 hours in hot water)
- 2.5 cups vegetable broth
- 1/2 cup unsweetened, unflavored plant milk
- 1 Tbsp lemon juice
- 2 Tbsp avocado oil
- 2-3 Tbsp nutritional yeast
- 2 tsp red pepper flakes
- 1 Tbsp white miso paste
- 1-2 Tbsp no-salt cajun seasoning
- to taste salt
Ingredients
- 8-10 oz oyster mushrooms
- 1/4 cup chopped onion
- 2 Tbsp vegan butter
- 1-2 sprigs fresh thyme
- juice of 1/2 lemon
- 1/4 cup white cooking wine
- pinch of salt & pepper
Additional Ingredients
- 16 oz pasta noodles
- chopped red bell pepper
- chopped chives
Directions
- Roast OR smoke garlic, onion, and red bell pepper from the Cajun Alfredo Sauce ingredient list. Add to a blender with all other ingredients for the sauce and blend until smooth. Place to the side
- Clean mushrooms with a brush if needed. Pull mushroom into small pieces
- Add the mushrooms to a pan, sear on both sides and press out the water with a heavy pan or cast iron press. (Cook for 5 minutes, then flip the mushrooms and cook for an additional 5 minutes) Remove from the pan and place to the side. Do not clean the pan
- Add ¼ cup chopped onions, butter, fresh thyme, salt and pepper to the same pan from step 3. Cook for 2-3 minutes. Add mushrooms and cook until the mushrooms become seared. Squeeze in the juice of ½ lemon and add the white cooking wine. Reduce heat and saute until the wine is cooked down. Remove from the pan and place to the side. Do not clean pan
- Add Cajun Alfredo Sauce to the pan and cook on low, stirring frequently, to warm
- Boil pasta to al dente, then mix the pasta with the sauce
- Serve creamy pasta topped with mushrooms, chopped red bell peppers, and chopped chives. Enjoy!
Shopping List
Cajun Alfredo Sauce
- 4-5 cloves garlic (see step 1)
- 1/4 onion (see step 1)
- 1 red bell pepper (see step 1)
- 1 cup soaked raw cashews (soak 1-2 hours in hot water)
- 2.5 cups vegetable broth
- 1/2 cup unsweetened, unflavored plant milk
- 1 Tbsp lemon juice
- 2 Tbsp avocado oil
- 2-3 Tbsp nutritional yeast
- 2 tsp red pepper flakes
- 1 Tbsp white miso paste
- 1-2 Tbsp no-salt cajun seasoning
- to taste salt
Ingredients
- 8-10 oz oyster mushrooms
- 1/4 cup chopped onion
- 2 Tbsp vegan butter
- 1-2 sprigs fresh thyme
- juice of 1/2 lemon
- 1/4 cup white cooking wine
- pinch of salt & pepper
Additional Ingredients
- 16 oz pasta noodles
- chopped red bell pepper
- chopped chives
Directions
- Roast OR smoke garlic, onion, and red bell pepper from the Cajun Alfredo Sauce ingredient list. Add to a blender with all other ingredients for the sauce and blend until smooth. Place to the side
- Clean mushrooms with a brush if needed. Pull mushroom into small pieces
- Add the mushrooms to a pan, sear on both sides and press out the water with a heavy pan or cast iron press. (Cook for 5 minutes, then flip the mushrooms and cook for an additional 5 minutes) Remove from the pan and place to the side. Do not clean the pan
- Add ¼ cup chopped onions, butter, fresh thyme, salt and pepper to the same pan from step 3. Cook for 2-3 minutes. Add mushrooms and cook until the mushrooms become seared. Squeeze in the juice of ½ lemon and add the white cooking wine. Reduce heat and saute until the wine is cooked down. Remove from the pan and place to the side. Do not clean pan
- Add Cajun Alfredo Sauce to the pan and cook on low, stirring frequently, to warm
- Boil pasta to al dente, then mix the pasta with the sauce
- Serve creamy pasta topped with mushrooms, chopped red bell peppers, and chopped chives. Enjoy!
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