Lemon mushroom alfredo
4 servings · 10 min prep · 15 min cook
| Salt | ||||||
| 3 Springs Thyme | ||||||
| Parsley | ||||||
| 3 clove Garlic | ||||||
| 1 cup Vegan butter | ||||||
| 1 cup Flour | ||||||
| 1 cup County crock plant-based heavy cream | ||||||
| 1 cup Oat milk (creamy/ full fat) | ||||||
| ¼ cup Nutritional yeast | ||||||
| 2 Large Lemons | ||||||
| 2 cup Mushroom of choice | ||||||
| 2 clove Garlic | ||||||
| Salt | ||||||
| Pepper | ||||||
| Black pepper | ||||||
| 3 tablespoon Olive oil | ||||||
| Large Lemons | ||||||
| 3 cup Pasta of choice | ||||||
| Follow your heart Parm | ||||||
Steps in full
- 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.
- Let butter melt fully on medium heat and slowly add flour until you get a blond roux
- 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.
- 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.
- 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.
- Add mushrooms to a cold pan on medium heat (cast iron or non-stick is best!) Cook for 5-7 minutes or until tender
- 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.
