|High Protein Creamy Mushroom Alfredo|
Whew! This recipe has been a long time coming! I made this Mushroom Alfredo delight almost three weeks ago, but it took me several photoshoots to remotely reflect how delicious it is!
Few things satisfying more than a big bowl of creamy noodles, amiright? It's up there with a finally flossing out that piece of apple skin, scratching that ill-located itch and taking off heels after a long night of standing. Pure gratuitous satisfaction.
Mushrooms do an incredible job of mimicking the texture and heartiness of meat, so they're an ideal addition to plant-based pasta dishes. Their earthiness reflects grounding nature of winter, and it feels wonderfully appropriate to enjoy them in spades right now.
You might be wondering what makes this particular pasta dish "high-protein", and the secret is Eat Banza chickpea noodles or Tolerant Foods lentil noodles (not sponsored!). I discovered these through my #girlboss friend, Courtney from Realfoodology, and I couldn't believe that they're made from legumes! I was even more ecstatic when I found them on Thrive Market for a much more affordable price than on Amazon. So I buy them in bulk now, in all shape varieties, and I absolutely adore how filling they are: each serving has twice the protein, four times the fiber and half the net carbs of traditional wheat flour.
You can absolutely make this recipe with any noodles you have lying around, or with zucchini noodles or spaghetti squash, but I'm on a serious Eat Banza and Tolerant Foods kick and I recommend giving them a try!
Whatever noodles you use, this pasta is uber creamy, squishy-noise-in-the-best-way, stick-to-your-ribs-goodness, and it has already become a staple in our house! It's very versatile, so you could toss in cooked sausage, bacon, chicken, roasted broccoli, green peas....you get the gist. Let me know if you give it a try by tagging me on instagram @lauraleabalanced. Happy noodling!