High Protein Creamy Mushroom Alfredo

High Protein Creamy Mushroom Alfredo
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    [ID] => 7643
    [post_author] => 2
    [post_date] => 2017-02-17 09:44:24
    [post_date_gmt] => 2017-02-17 15:44:24
    [post_content] => 
    [post_title] => High Protein Creamy Mushroom Alfredo
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
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    [post_name] => high-protein-creamy-mushroom-alfredo
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    [post_modified] => 2017-02-17 15:48:28
    [post_modified_gmt] => 2017-02-17 21:48:28
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    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7643
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    [comment_count] => 7
    [filter] => raw
  • 3/4 cup raw cashews
  • 8 ounces pasta of choice (I like spaghetti noodles)
  • 8 ounces sliced mushrooms (button or baby bella)
  • 1/2 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons low-sodium Tamari (sub soy sauce)
  • 1 tablespoon molasses (sub maple syrup)
  • 1 tablespoon dark balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black peper
  • 1 tablespoon olive oil
  • 1 1/2 cups low-sodium chicken stock (sub vegetable stock)
  • 2 tablespoons nutritional yeast, plus more to taste
  1. Add cashews to a bowl with hot tap water (not boiling) and allow to soak for 1 hour.
  2. While cashews are soaking, cook pasta slightly all dente according to package directions (1-2 minutes less than recommended time).
  3. Wipe mushrooms clean with a damp towel and set aside. Chop onion into 1/4 inch pieces, approximately 1 cup, and set aside. Minced garlic cloves and set aside.
  4. In a small bowl, whisk together tamari, molasses, balsamic, dijon, salt and pepper. Set aside.
  1. Heat a large skillet to medium and add olive oil. When oil moves easily around the pan, add mushrooms and onions. Cook, stirring, until mushrooms have significantly reduced in size and any extra liquid has evaporated, approximately 10 minutes.
  2. Turn heat to low and add garlic, as well as tamari mixture. Cook, stirring, until garlic is softened and fragrant, approximately 1 minute. Add 1 cup chicken stock and allow mixture to simmer.
  3. While mixture is simmering, add drained cashews to a blender, along with remaining 1/2 cup stock and nutritional yeast. Puree until smooth.
  4. Add cashew puree to pan and stir to combine. Simmer mixture until it has reduced in size by approximately 1/3. It is ready when you scrape a spoon through it and the liquid doesn't run back together.
  5. Add noodles and cook until warmed through, 2-3 minutes. Taste for more taste, pepper and/or nutritional yeast. Serve immediately.
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Previous Posts:

  • Nicole Cleary

    OH MY GOODNESS. This was so decadent and delicious. It was the perfect winter meal and my husband loved it too. Such a creative and delicious recipe! Thanks LL!

    • Laura Lea Goldberg

      Eekkk yay!!! I’m so glad it was a hit! Thanks for the feedback!

  • Mary Elizabeth

    I made this for my lunches this week, along with your beet burger, and lovvvve them both! thank you!

    • Laura Lea Bryant

      Yay!!!! I am so glad to hear it! Thanks for sharing xoxo

  • Ana Gibson

    HI Laura Lea! Do you think this recipe will freeze well?

    • Laura Lea Goldberg

      I’m not totally sure; I’ve never frozen it, but I would think so!

      • Ana Gibson

        Thanks!! It was fantastic! Too rich to eat four servings by myself in a week though! Haha