Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.

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    Cauliflower Fettuccine Alfredo

    This dish was from Eating Well and it is amazing!!

    • ½ c breadcrumbs, toasted
    • 1 tbsp chopped fresh parsley
    • ½ tsp grated lemon zest
    • 4 c cauliflower florets (1 small head)
    • 1 c raw cashews
    • 8 oz fettuccine
    • 4 c lightly packed thinly sliced kale
    • 3 tbsp lemon juice
    • 2 tbsp white miso
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • ¾ tsp salt

    Bring a pot water to a boil.

    Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

    Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

    Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

    Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

    Serves 4.

    Mushrooms and Noodles

    This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!

    • 7 oz pack of Wonder Noodles, rinsed
    • 1 package Daiya Alfredo Sauce
    • 1 7 oz bag spinach
    • 4 oz sautéd mushrooms
    • 1/2 container TJs toasted tomatoes

    In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.

    Serves 2.

    Artichoke Dip Pasta

    This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.

    • 6 oz pasta
    • 3 oz vegan cream cheese
    • 1 jar marinated artichoke hearts, reserve the marinate
    • 1/4 c pickled jalapeños
    • 1 bag baby spinach

    Cook pasta according to package.

    Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.

    Serves 4.

    Mushroom Pasta

    This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

    The Sauce:

    • 1 1/2 c raw cashews soaked in hot water for 20 min
    • 1 c water
    • 1 tsp Apple cider vinegar
    • 2 tbsp lemon juice

    Place in a blender and blend until smooth

    The Parm:

    • 2/3 c raw cashews, almonds or pistachios
    • 1/4 c nutritional yeast
    • 1 tsp salt

    Pulse in a food processor until it resembles fine meal.

    The Pasta:

    • 6 oz pasta
    • 1 onion, sliced thin
    • 2 tbsp olive oil
    • 2 portobellos, sliced thin
    • 10 oz cremini mushrooms, sliced thin
    • 4 cloves garlic, minced
    • Salt and pepper
    • 1/2 c dry white wine or stock
    • 1/4 c chopped basil
    • 1 tsp dried parsley
    • 4 c baby spinach
    • 1/4 c the parm

    Cook pasta according to package.

    Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

    Add pasta and stir to coat, cook for 2 minutes.

    Serve with The Parm.

    Serves 4.

    Pepper Spaghetti Squash Pasta

    I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.

    • 1/2 roasted spaghetti squash, shredded
    • 2 oz pasta
    • 3 – 4 tbsp butter or vegan butter
    • 3 tbsp olive oil
    • 2 – 4 tbsp fresh ground pepper
    • 1/2 c vegan or grated Parmesan
    • 1/4 c pasta water

    Cook pasta according to package.

    Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.

    Divide amping bowls and top with a little more cheese.

    Serves 4.

    Mushroom Pasta

    This is from Ottolenghi – and it is amazing! This is vegetarian and so good!

    • 2 tbsp olive oil
    • 3 c mushrooms, your choice
    • 1/4 c white wine
    • 1 bay leaf
    • 3 thyme sprigs, leaves picked & chopped
    • 6 oz cream fraiche
    • Grated zest of one lemon
    • 1 garlic clove, minced
    • 3 tbsp chopped parsley
    • 1 c panko breadcrumbs
    • 8 oz broccolini
    • 10 oz pasta
    • Salt and black pepper

    Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).

    Cook the pasta according to the package.

    Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.

    In a bowl, mix the lemon zest, garlic and parsley

    Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.

    Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.

    To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.

    Serves 4.