Ingredients:
- 8 oz. gluten-free pasta
- 1 1/2 cup of raw cashew nuts (soaked overnight)
- 1 cup of filtered water
- 2 tbsp of nutritional yeast
- 1 tsp of apple cider vinegar
- 1 tbsp of lemon juice
- 1 finely chopped white onion
- 4 portobello mushroom caps, sliced
- 8 button top mushrooms, sliced
- 4 garlic cloves, minced
- 1 tbsp of sunflower oil
- 1/2 tsp of sea salt
- 1/2 tsp of ground black pepper
- Fresh basil and parsley to garnish
Directions:
- Cook the pasta according to the directions on the packaging.
- While the pasta is cooking, drain and rinse your soaked cashews and add to a food processor. Add the water, lemon juice, apple cider vinegar, nutritional yeast, and a dash of salt and pepper. Continue to process until smooth.
- Allow the sauce to sit, and heat up the sunflower oil in a saute pan.
- Once the oil is heated, cook the garlic and onion for 3-4 minutes on low-medium heat.
- After the onions and garlic have been cooked, add both types of mushrooms. Add a dash of salt and pepper. Cook for about 5-6 minutes on low-medium heat.
- Add the cooked pasta, and Alfredo sauce to the mushroom pan. Mix together.
- Remove from heat, and garnish with basil and parsley.
- Enjoy!
