Nutrition
Calories: 348kcal | Carbohydrates: 38.3g | Protein: 30.4g | Fat: 6.9g | Fiber: 10.2g
Garlic = good. Mushrooms = good. Alfredo = good. If you agree with this, you should definitely try out this High Protein Garlicky Mushroom Alfredo! It's super easy to make and tastes amazing! If you like creamy pasta sauce, this one's for you!
Servings
Ingredients
- 2 bulb Garlic peeled
- Extra Virgin Olive Oil this will be used in the garlic confit
- 4 cup mushrooms sliced
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1/2 cup Soy Milk unsweetened
- 1/2 cup Nutritional Yeast
- 1 package Red Lentil Pasta (I use Red Lentil Spaghetti)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Umami Blend Seasoning
- 2 tsp Salt
- 1 tbsp Apple Cider Vinegar
- Vegan Parmesan (optional) I top with a small amount of grated Violife Parm block when I'm feeling fancy
Instructions
- Pre-heat oven to 250 F (121 C).
- Peel garlic. Place in small glass dish (oven safe). Cover with olive oil. The smaller the dish is, the better, because you will need less olive oil to cover the garlic. Cook for 90 minutes.
- In boiling water, cook pasta per package instructions.
- In a medium-low heat skillet, begin cooking mushrooms.
- Meanwhile, in a blender, blend together the tofu, milk, nutritional yeast, Apple Cider Vinegar, all of the spices listed under ingredients, and the garlic confit (DO NOT add the olive oil to this - drain off as much olive oil from the garlic as humanly possible before placing in the blender). Blend until smooth and creamy.
- Added blended sauce to the mushrooms and continue cooking until mushrooms are cooked to your liking.
- Add in the cooked pasta, mix together well and serve. You can add a little grated Parm to the top if you want!
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV Garlicky Mushroom Alfredo
Did you make this recipe?Mention @proteindeficient.vegan