Guilt-Free Portobello & Broccoli Cashew Alfredo, GF, DF, Corn-Free, Vegan

Written by the talented Emily Dwyer

This recipe is gluten-free, dairy-free, corn-free and vegan. 

This guilt-free comforting pasta dish is great for any time of year and can be so versatile. We substitute a normal cheesy, heavy Alfredo sauce with a homemade cashew Alfredo sauce, and swap out regular pasta for gluten-free brown rice penne. Cashews in the Alfredo sauce pack in lots of extra protein and nutrients like calcium, zinc, vitamins C and B, Omega 3 fatty acids, and heart-healthy fats, making this meal a bit more filling and nutritious. Additional protein can always be added such as chicken, tofu or tempeh.


Ingredients:

Cashew Alfredo Sauce

  • 2 Cups (10.6 oz) Cashews (boiled for 30-minutes, or soaked in water for 2 hours) – do not skip this step
  • 3 Cloves garlic
  • 2 Tbs of nutritional yeast
  • 1 1/4 Cup Veggie broth
  • Salt and pepper to taste
  • 2 tb Parsley
  • 1/2 lemon

Veggies

  • 2 Heads of broccoli
  • 2 1/2 Cups (8 oz) chopped Portobello mushrooms
  • 1/4 Cup olive oil
  • Salt/pepper/spices to taste (garlic powder, oregano, basil, onion powder, crushed red pepper are options)

Pasta

  • 12 oz Gluten-free brown rice penne pasta
  • 3 Quarts water

Method of Prep:

For the Cashew Alfredo sauce – 

  1. Soak cashews for about 2 hours in water (or boil them in water for 30-minutes)
  2. Drain water from cashews
  3. Add cashews, garlic cloves, nutritional yeast, broth (or water), and salt/pepper to blender or food processor
  4. Blend until super smooth
  5. Chop the parsley very fine and add to smooth sauce
  6. Squeeze the fresh lemon juice into sauce

For the Veggies – 

  1. Preheat oven to 400 degrees F
  2. Begin heating cast iron skillet on low-medium heat, coat with olive oil
  3. While oven and cast iron are heating, chop broccoli and portobello mushrooms into bite-size pieces
  4. Coat broccoli in olive and spices to taste, add to oven for about 20-minutes
  5. Add portobello mushrooms to cast iron skillet and saute until golden brown. If liquid is coming out of the mushrooms drain and continue searing in pan until the mushroom begins to have a golden brown and slightly-crisp texture
  6. While veggies are cooking, move on to pasta

For the Pasta– 

  1. Boil 3 quarts of water
  2. Add pasta to boiling water
  3. Cook for ~12 minutes or until tender, stirring occasionally. Strain and add a touch of EVOO so pasta does not stick together

Add all to cast iron skillet, mix & enjoy !

 

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