Lemon mushroom alfredo

Ingredients

Steps

1. Prep veggies, dice mushrooms into flat peices. Crush all garlic cloves, either using hand press, mortar and pestle, or using the knife/salt method. Set 1/4th aside. Rove leaves from 2-3 branches of theyme, and thinly slice parsley.
2. Let butter melt fully on medium heat and slowly add flour until you get a blond roux
3. Slowly start adding oat milk a little at a time while stirring. It will clump at first, keep going till all milk is added. After you've used all the milk, switch to cream.
4. Turn to low heat and add herbs, 3/4 garlic, salt, pepper, an nutritional yeast. Add juice of 2 large lemons shortly before removing from heat.
5. In a separate pan cook pasta to package specifications. In a separate bowl, toss mushrooms with aromatics & 3 tbsp olive oil, salt, and fresh pepper.
6. Add mushrooms to a cold pan on medium heat (cast iron or non-stick is best!) Cook for 5-7 minutes or until tender
7. Combine mushrooms, pasta, and sauce in the pot the sauce was cooked in, adding a tiny bit of pasta water with it. Top with follow your heart vegan parm, herbs, and an extra squeeze of lemon juice. Optionally, roast a lemon slice for garnish.