- Serves 2 people
- Prep Time 10 minutes
- Total Time 35 minutes
- 375 grams penne pasta
- 150 grams mushrooms- white or cremini
- 4-6 cloves garlic
- 3 tbsp vegan butter
- Salt + cracked black pepper to taste
- 1 lemon, freshly squeezed
- 1 cup low sodium veggie broth
- 230 ml Earth's Own Oat Culinary Cream
- 180 grams vegan semi soft, cashew based or artisan cheese
- 2 tbsp nutritional yeast
- 1⁄4 - 1⁄2 tsp soy sauce or tamari
- Fresh or dried parsley for garnish
- Optional: chili flakes to top
- For your pasta, set a pot of water to boil.
- In the meantime, finely chop or press garlic. Then, thinly slice mushrooms and prep your broth according to instructions.
- When the water for your pasta is ready, generously salt and cook pasta according to package instructions then, drain and set aside in a bowl.
- Now for the alfredo sauce, heat up a pan. Once heated, add in butter (or oil if you prefer). Turn down the heat to medium once you have added the butter to the pan, in order to prevent it from burning.
- Add in garlic and stir well till it starts to turn golden-ish brown and smells fragrant. Now, add mushrooms and keep stirring for around 2 – 3 minutes at medium-ish to high heat. While stirring, add just a pinch of salt and crack a little pepper and continue to stir until the mushrooms have halfway cooked or shrunken quite a bit.
- Turn heat to low and slowly add in veggie broth. Something I like doing is adding a little less first, and then adjust as I go. Stir once, turn heat up and bring to a boil. Once it starts to boil, turn heat to medium and let it simmer for about 5 – 8 minutes until the broth starts to reduce significantly. Here, you can taste for salt and pepper and adjust accordingly.
- Gradually add in Earth’s Own Oat culinary cream and stir to mix well. Again, start with less, as we’ll also be adding semi soft cashew cheese soon.
- Sprinkle in your nutritional yeast and let this mix well at a medium heat. Then, add your vegan semi-soft cheese and mix until it turns into a creamy sauce.
- Once fully incorporated, bring to very low heat, squeeze some lemon juice, and add 1⁄4 tsp soy sauce, then mix again. It should taste creamy and rich (not too thick or watery), with just a hint of a tang from the lemon juice. Mix well, taste and adjust if needed.
- When you’re done and excited because this sauce tastes so perfect, turn off heat and sprinkle a small amount of finely chopped or dried parsley
- Time to add it on top of the pasta you set aside in a large bowl and mix well. Add some more parsley for garnish and serve when ready.
If you make the sauce a little too thick, don’t worry. It will coat the pasta well when you finally mix it. But if super thick, add a few tsp of water and mix well.
If you made your sauce too watery, add either oat culinary creamer and/or remaining semi soft vegan cheese.
Delish recipe by: The Writer Eats