Gluten-free Dairy-free Soy-free Mushroom Alfredo Pasta Recipe

Have you ever found a recipe so tasty and interesting that you want to make it all the time, and when you can’t make that exact recipe, you want to make recipes inspired by it? I had that experience some time back with By the Bay’s potato knish using Chebe crust as the pastry for knish. I liked it so much I started using Chebe for pastry for everything- spinach pie tartlets, samosas, cranberry apple turnovers. I took it so far that I got a reputation as “that Chebe girl” and the company approached me to develop some recipes and do a photo for their cinnamon mix packaging. True story!

I styled and photographed the photo on their last soft package mix for cinnamon Chebe. Of course, just recently they got entirely new packaging in fancy new boxes. I guess I’ll have to frame the remaining package in my pantry! But I digress.

So, about those recipes. I think you all know my friend Ali Segersten with the blog at Whole Life Nutrition Kitchen, Whole Life Nutrition Cookbook, and a new cookbook coming out soon. I adopted her some time ago for Adopt a Gluten-free Blogger. Way back in July she had this amazing recipe for Dairy-free Creamed Kale that I could eat like candy, I swear. Instead of using those tasteless packaged dairy-free milks, Ali used all fresh, real ingredients and make the creamy sauce with cashews. I just loved this recipe, and started thinking about other ways to use cashews as a creamy sauce in recipes.* I tried a creamed broccoli/cauliflower recipe, and it was good but not spectacular. But then the other night I was staring at my pantry trying to figure out what to make for dinner, and I was trying to think of how to make pasta interesting but not so interesting that Toddler Yum would snub it. We also had this huge container of mushrooms from Costco staring glossily back at me in the refrigerator, and it occurred to me that a cashew, dairy-free cream sauce would make a great mushroom alfredo. I seared some mushrooms and chard from our garden and added grated zucchini for bulk and sneaky mama veggie quotient and reduced the heck out of that cashew cream sauce. I also popped some white sweet potato “fries” in the oven to roast as a side dish.

At first I was going to make some plain pasta for the dear toddler, who can be relied on to ask for “plain, mama, plain pasta”. But then I thought that since she has never met a cashew dish she didn’t like, I’d try serving her the alfredo. The mushrooms were picked out immediately, and she eyed the chard very suspiciously, but she slurped down the pasta in sauce like a starving puppy and asked for more. My girl had four helpings before the night was out! And before you get worried, she had skipped the (disgusting) lunch at her daycare and had recently recovered from a tummy bug, so I think she was ready for a serious calorie infusion. The picky DH, who can be very skeptical of dairy-free sauces, dove in with gusto, and it goes without saying that I ate more than my fair share. Success!

I would definitely make this recipe again, and might just have to try this cashew sauce in some other classic creamy recipes. If you have a vitamix, I think the creamy sauce will be even more creamy, but the texture with my (pathetically weak) blender reminded me of the texture of melted parmesan regianno bits, so it worked well for us. These photos were taken the following day when the greedy pasta had drank up a lot of the sauce. It tasted good reheated but was most spectacular freshly made. Also, I used the new Trader Joe’s gluten-free corn spaghetti, and thought it worked well. A brown rice (Tinkyada) or my all time my favorite gluten-free pasta by Le Veneziane might make it even better!



*This recipe posting is Ali-approved… I love my fellow bloggers and always like to ask them when I use a blogged recipe as serious inspiration when developing a new recipe.

Dairy-free Soy-fre Mushroom Alfredo Pasta Sauce Recipe
Ingredients
The Sauce:
2 tbsp. olive or grapeseed oil
1 small onion, diced
1/2 cup cashews, soaked in water for at least 30 minutes
2 tbsp. nutritional yeast
2 cups water
1 teaspoon raw cider vinegar
1 teaspoon herbamare or your favorite herbed salt

The Pasta:
1 lb. gluten-free spaghetti

The Veggies:
1 tbsp. olive or grapeseed oil (if needed)
3/4 lb mushrooms, cleaned and sliced
freshly ground pepper and additional herbamare to taste
large handful of chard, cleaned and cut into slivers
2 small zucchini or 1 regular zucchini, cleaned and grated

Directions
Heat oil on medium-high in a large cast iron or stainless steel skillet. Saute your onion until translucent. Then combine translucent onion, soaked and drained cashews, nutritional yeast, water, vinegar and herbamare in a blender. Blend until you have a creamy sauce. Reserve.

Boil pasta until al dente.

Heat additional oil (if needed) in your pan on medium-high and add your sliced mushrooms in a single layer on the pan. Season with freshly grated black pepper and herbamare. You may have to do several batches. Brown one side and then turn over to brown the other side. Remove from pan and reserve while you brown the remaining mushrooms. Add your slivered chard to the last batch of mushrooms and sautee them until they wilt and start to brown. Sprinkle on your grated zucchini and let it soften slightly. Pour on your sauce and let it thicken.

Mix pasta into the sauce and serve topped with fresh basil if desired.

Notes
Best the first night it is made, but can be reheated too. I think I might save any uneaten pasta separate from the sauce for the next day and combine them right before heating so that the pasta doesn’t absorb too much of the sauce and you get more creamy liquid for leftovers.

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7 Responses to “Gluten-free Dairy-free Soy-free Mushroom Alfredo Pasta Recipe”

  1. What a wonderful way to get so many healthy veggies on your plate. Not to mention how tasty . . . Thanks for sharing.

  2. That looks so yummy Sea and baby yum is growing up so quickly!

    I pregrind the cashews in a spice grinder, then blend them in – smooth as silk and no Vitamix here!

  3. Hi Gretchen- You are welcome! The great thing is that although Toddler Yum won’t eat whole zucchini pieces, she didn’t even notice it in the sauce and gobbled it up. This is from eagle-eye child, too. And.. this is not just a toddler thing. The DH is somewhat reluctant to eat his veggies sometimes and he didn’t “notice” the zucchini either. Whahaha.

    Hi Alisa! Thank you. Brilliant idea. I guess I would not pre-soak the cashews in that case… I’ll try that next time. My spice grinder (coffee grinder but never used for coffee) is up for the challenge!

    -Sea

  4. This looks devine, DH and I are huge mushroom fans, at our wedding we had mushroom strudel served as the appetizer. I’ve gotten around DS having to eat the gross lunch at day care by saying that he can only have organic beef and that we are dairy free, it was enough for me to be able to pack his lunch.

    My kids are such fans of nutritional yeast on pasta they might gobble it up (after picking out the mushrooms and chard as well).

  5. This looks very yummy, though I’ll pass on the mushrooms. :::shiver:::: They are one of the few veggies (are they veggies? Is a fungus a veggie?) that I don’t like.

    You could easily make this grain free by serving it over zuke noodles. I just might try this with my dd and dh. They would have it served over GF pasta and I can have mine over zukes!

    My veggie loving girlie has turned into a veggie hating teen. HOW did that happen? I’ve never had to hide veggies and now I find myself doing the same thing: Stealth Vegg-ifying meals. I do have a Vitamix (if I weren’t already married to dh, I might have to marry my Vitamix)and I’ve been known to puree a few “extra” items into sauces.

  6. What a wonderful idea for creating a “cream sauce”–I’ve got some bella mushrooms and leftover sauteed kale sitting in the refrigerator just calling out for this recipe. Thanks

  7. Delicious! And that’s without the benefits of a blender (or spice/cashew grinder) – used my processor without most of the water, and without the chard (lazy!). I don’t have herbed salt so used normal salt combined with a bit of celery salt and a sprinkling or two of “Italian” dried herb mix. The leftovers might disappear before they get to be left over!

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