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.