Very Good Garlic Mushroom Alfredo

Name: Very Good Garlic Mushroom Alfredo
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/2 cup unsalted raw cashews; 1 cup unsweetened cashew milk; 1 cup water; 4 king trumpet mushrooms (king oyster mushrooms) stems trimmed; 2 tbsps plant-based vegan butter; 4 1/2 tsps nutritional yeast; 2 tbsps garlic all purpose seasoning divided; 1/2 cup frozen peas thawed; 8 oz fettuccine pasta cooked; Vegan Parmesan cheese to garnish

Nothing brings the family ‘round the table like a warm, comforting fettuccine alfredo starring a creamy cashew-based sauce, tender trumpet mushrooms cut to resemble meaty scallops, and the delightful flavor of McCormick® Tabitha Brown Very Good Garlic Seasoning. Ga... Read More Read Less

15m

PREP TIME

15m

COOK TIME

266

CALORIES

10

INGREDIENTS

Servings: 6

Ingredients

1/2 cup unsalted raw cashews
1 cup unsweetened cashew milk
1 cup water
4 king trumpet mushrooms (king oyster mushrooms), stems trimmed
2 tablespoons plant-based vegan butter
4 1/2 teaspoons nutritional yeast
2 tablespoons Salt Free Very Good Garlic by Tabitha Brown All Purpose Seasoning, divided
1/2 cup frozen peas, thawed
8 ounces fettuccine pasta, cooked
Vegan Parmesan cheese, to garnish

KEY PRODUCTS

INSTRUCTIONS

1 Place cashews, cashew milk and water in blender container. Cover. Process until smooth. Set aside.
2 To make the mushroom “scallops”, remove mushroom caps and cut into thin strips (to resemble short noodles). Set aside. Cut each mushroom stem crosswise into 3 pieces, about 1-inch thick. With the tip of a sharp knife, score cut-sides of each piece in a criss-cross pattern, cutting less than 1/4 of the way through.

Test Kitchen Tip: Can’t find trumpet mushrooms? No problem. Just substitute your favorite mushrooms (about 8 ounces). Leave whole, cut in half or slice, whatever you prefer.
3 Melt vegan butter in large skillet on medium-high heat. Add mushroom “scallops” to pan. Sprinkle with 1 tablespoon of the Seasoning. Sear 3 to 5 minutes per side or until golden brown. Add sliced mushroom caps to pan; sauté just until softened. Remove from skillet; keep warm.
4 Add cashew mixture, remaining 1 tablespoon of the Seasoning and nutritional yeast to same skillet, stirring to mix well. Cook until heated through. Stir in peas. Add cooked pasta and sliced mushroom caps, tossing to coat. To serve, divide pasta among serving plates. Top with mushroom “scallops”. Sprinkle with vegan Parm to serve.