March 22, 2016

The day has come…our very first blog post!!! We’re so excited and there’s no better way to celebrate, than with my all time favorite food. If you know me at all, there’s no secret that pasta, in any shape or form, makes me extremely happy. Like, happier than Josie Grosie was when Billy asked her to The Prom. If you’ve watched Never Been Kissed, you have to remember she was really fuckin‘ happy, sooooooo you get the gist.

This recipe tastes just like the “real” stuff, minus all the cholesterol. Not to mention, no animals were harmed or exploited! It’s a win-win! Today has been a good one, friends. Oh yeah, and with just two tiny adjustments to the type of flour and noodles used, this dish can be easily made into a Gluten Free meal.

Soaked cashews, full fat coconut milk and a bit of flour make up the base of this delicious and creamy Alfredo Sauce. Accompanied with roasted garlic, tomatoes, and mushrooms and you’ve got what we call a HOME RUN, folks. This dish seriously hits it out of the park.

If you try this dish and love it as much as I do, then give me some love on Instagram and tag your creation at #EatFigsNotPigs. If you don’t love it, you can bring the left overs to my place and I’ll gladly scarf them down. Til next time!

Roasted Tomato and Mushroom Alfredo

 

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Prep time

6 hours

Cook time

1 hour 30 mins

Total time

7 hours 30 mins

 

Roasted Tomato and Mushroom Alfredo made with coconut milk and cashews is the perfect dish for those wanting to try a veg dish! It's creamy and rich in flavor, while packing in tons of vitamins and antioxidants.

Author: Ashley

Recipe type: Entree

Cuisine: Vegan, Vegetarian, Gluten Free, Entree

Serves: 6-8

Ingredients

Sauce

• 1½ cup cashews (soaked for at least 4-6 hours)
• 2½ cups Unsweetened Original Almond Milk
• 1 cup full fat coconut milk
• 1 vegetable buillon
• 2 head roasted garlic
• 1 tsp olive oil
• ¼ cup white button mushroom stems
• ½ all purpose or gluten free flour (more or less depending on desired thickness)
• ½ cup marinated, halved roasted red peppers
• 1 tbs red pepper flakes (more or less depending on your preference to spice)
• salt and pepper to taste

Pasta

• 1 package egg free or gluten free noodles (I like to use Fettuccine)
• 1½ cup grape tomatoes, halved
• 2 cups mushrooms, sliced

Instructions

Sauce

1. Preheat oven to 450 degrees F
2. In a high speed blender add cashews, almond milk, half a cup of coconut milk, vegetable buillon, and mushrooms stems. Pulse on high for 3 minutes in 30 second intervals.
3. After sauce has pulsed for 3 minutes, let rest while roasting the garlic and tomatoes.
4. While oven is preheating, half the cherry tomatoes and place on a lined baking sheet. Sprinkle with salt, pepper, and a drizzle of oil.
5. Cut the top of a garlic head off. Drizzle a bit more of salt, pepper, and olive oil. Wrap in foil.
6. Roast both the tomatoes and garlic for about 30-40 minutes.
7. Next add the last half cup of coconut milk to the blender and pulse another minute.
8. Once garlic is roasted, add to blender. Pulse another 3 minutes.
9. Check consistency. If you like it, then stop here! Add a bit more salt and pepper if you'd like, and don't forget those red pepper flakes!
10. Personally, I like my sauce slightly thicker, so I add about a tablespoon of flour and pulse for 2-3 minutes. I check again and add flour, salt, pepper, and red peppers flakes as I see fit

Pasta

1. Cook Noodles according to package
2. In a large sautee pan, add mushrooms and sautee for about 8-10 minutes on medium-high heat. One of the many lessons I've learned from the great Julia Childs is to not crowd the mushrooms, so please, don't do it. The difference is amazing and you'll be thanking me.
3. Toss Noodles with sauce, roasted tomatoes and mushrooms.

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