Cajun Mushroom Alfredo

Ingredients

• 4.5 garlic cloves (Roast or smoke; use 4–5 cloves)
• 0.25 onion (For the sauce; roast or smoke)
• 1 red bell pepper (For the sauce; roast or smoke)
• 1 cup raw cashews (Soak for 1–2 hours in hot water, then drain)
• 2.5 cup vegetable broth
• 0.5 cup unsweetened unflavored plant milk
• 1 tbsp lemon juice (For the sauce)
• 2 tbsp avocado oil
• 2.5 tbsp nutritional yeast (Use 2–3 tablespoons)
• 2 tsp red pepper flakes
• 1 tbsp white miso paste
• 1.5 tbsp no-salt Cajun seasoning (Use 1–2 tablespoons)
• salt (To taste, for the sauce)
• 9 oz oyster mushrooms (Clean with a brush if needed and pull into small pieces; source specifies 8–10 oz)
• 0.25 cup onion (Chopped)
• 2 tbsp vegan butter
• 1.5 sprig fresh thyme (Use 1–2 sprigs)
• 0.5 lemon lemon juice (Juice of ½ lemon)
• 0.25 cup white cooking wine
• salt and black pepper (A pinch, for seasoning the mushrooms)
• 16 oz pasta noodles (Boil until al dente)
• red bell pepper (Chopped, for topping)
• chives (Chopped, for topping)

Steps

1. 1

   Roast or smoke the garlic cloves, quarter onion, and red bell pepper listed for the Cajun Alfredo sauce until softened and fragrant. The exact roasting or smoking time is not specified in the source; cook until the vegetables are tender and lightly charred.

2. 2

   Drain the soaked cashews. Add the roasted or smoked garlic, onion, and bell pepper to a blender along with the cashews, vegetable broth, plant milk, lemon juice, avocado oil, nutritional yeast, red pepper flakes, white miso, Cajun seasoning, and salt to taste.

3. 3

   Blend the sauce until completely smooth and creamy. Set it aside while preparing the mushrooms and pasta.

4. 4

   Clean the oyster mushrooms with a brush if needed. Pull or tear them into small pieces.

5. 5

   Heat a large skillet or sauté pan over medium-high heat. Add the mushrooms and sear them on both sides, pressing them with a heavy pan or cast-iron press to release excess water.

6. 6

   Cook the mushrooms for 5 minutes, then flip them and cook for an additional 5 minutes. Remove the mushrooms from the pan and set them aside. Do not clean the pan.

7. 7

   Add the chopped onion, vegan butter, fresh thyme, and a pinch of salt and pepper to the same pan. Cook for 2–3 minutes, stirring, until the onion begins to soften and the butter is fragrant.

8. 8

   Return the seared mushrooms to the pan. Cook until they become well seared and browned.

9. 9

   Squeeze the juice of half a lemon over the mushrooms and add the white cooking wine. Reduce the heat and sauté until the wine has cooked down. Remove the mushrooms from the pan and set them aside. Do not clean the pan.

10. 10

    Pour the Cajun Alfredo sauce into the same pan. Cook over low heat, stirring frequently, just until the sauce is warmed through; do not allow it to scorch or boil vigorously.

11. 11

    Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta.

12. 12

    Add the drained pasta to the warmed Cajun Alfredo sauce and toss until every noodle is evenly coated.

13. 13

    Serve the creamy pasta topped with the seared mushrooms, chopped red bell pepper, and chopped chives.

Notes

The source gives a 1–2 hour hot-water soaking time for the cashews. Mushroom, seasoning, nutritional yeast, and Cajun seasoning quantities are given as ranges; adjust to taste. Reserve a little pasta water if needed to loosen the sauce.

Nutrition per serving

• main
• vegan
• dairy-free
• creamy pasta
• Cajun-inspired
• mushrooms
• stovetop
• plant-based