Creamy Vegan Alfredo Pasta

A tasty, comforting and nourishing pasta dish that is quick & easy to make! Fantastic to make for a mid week meal - and then take the leftovers to work for lunch the next day!  

1 tbsp organic olive oil
3 cups dry organic fusilli pasta
2 medium onions, finely chopped 
1 cup dried sliced shiitake mushroom, soaked in hot water to rehydrate (reserve soaking water)
1.5 cups chopped broccolini or asparagus
1 cup chopped green or snake beans
1 Roma tomato, chopped

Creamy Alfredo Sauce:

300g silken tofu 
2 tbsp nutritional yeast flakes
2 tbsp organic coconut flour
1 cup organic almond milk + more for a thinner consistency 
1/2 cup water reserved from rehydrating mushrooms or veggie stock
1/4 tsp Dijon mustard
1/2 tsp organic miso paste
2 tsp organic onion powder
1 tsp organic garlic powder
Pinch of Himalayan salt
Pinch of black pepper

1. Cook pasta according to package instructions. Drain well and set aside.
2. Meanwhile in a high-powered blender, combine all Alfredo sauce ingredients until smooth and creamy. Set aside.
3. Heat oil in a large pan and saute onion until slightly softened. Add in the rehydrated mushrooms and cook until slightly brown.
4. Add in beans, tomato and broccolini or asparagus and cook until tender.
5. Gently pour in the Alfredo sauce, stir and simmer until heated through. Taste and adjust seasonings as required.
6. Add the drained pasta to the sauce, stirring through until evenly coated. Serve and enjoy!

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