How to Prepare Perfect Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan

Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan. This mushroom fettuccine with creamy sauce is warming and delicious easy dinner idea. A lighter quick and easy fettuccine Alfredo with broccoli for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness! Broccoli and Alfredo were made for each other and this particular Alfredo sauce is fantastic.

This recipe is a comfort food at its finest and you'll never want to order Alfredo at a restaurant again once you see how easy this is to make. Tender broccoli florets, hearty pasta, and a creamy indulgent sauce Toss the pasta and broccoli in the sauce until everything is well coated. I added some sliced mushrooms along with the broccoli to balance out the carbs. You can have Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan

1. Prepare of Sauce :.
2. Prepare 1 of avocado.
3. Prepare 1 can of coconut milk (liquid from can; see note).
4. You need 1 can of chickpeas.
5. Prepare to taste of salt pepper &.
6. It's of water as needed.
7. It's of Pasta :.
8. Prepare 1 package of fettuccine pasta.
9. It's 1 of yellow onion , diced.
10. Prepare 1 package of portobello mushroom (8oz), sliced.
11. It's 2 cups of broccoli , chopped.
12. It's 4 cloves of garlic , minced.
13. It's 1 tablespoon of coconut oil.
14. You need Handful of greens(optional).

Best Vegan Mushroom Garlic Alfredo with No Nuts. Garlicky, Creamy, Amazing Vegan Fettuccine The Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan This Alfredo is Easy, Creamy, Flavorful! If you make it, let me know in the comments how it turned out and.

Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan step by step

1. *Note-refrigerate coconut milk overnight or for a few hours to seperate the solid from the liquid: we're only using the liquid at the bottom in this recipe. Save the cream at the top for creamy smoothies, sauces, to replace butter in baked goods, or even whip it with sugar and vanilla to create vegan whipped cream!**.
2. Cook pasta according to package instructions. Afterwards, strain and return to the pot it was boiled in add a touch of oil to prevent sticking..
3. While the pasta is cooking, first dice the onions and mince the garlic(it is important to let garlic and onions rest for 10 minutes before being cooked to release a cancer-preventing property. Chop Broccoli into small florets. (Tip: instead of wasting the nutrient-packed stem, make sure to grab as much stem as possible when breaking the florets, you can slice much of the stem off to create smaller florets. This will add more fiber/nutrients and offer extra deliciousness in your pasta. Use the....
4. Drain and rinse chickpeas. Combine all sauce ingredients in a blender or food processor and blend until smooth, add water to your desired consistency..
5. Heat oil in a pan over medium high heat. Once hot add mushrooms and onions with a pinch of salt and pepper. Stir occasionally until onion is translucent and liquid has been released, about 5 minutes. Add garlic and broccoli, continue cooking for about 5 more minutes. Remove from heat and add to pasta as well as Alfredo sauce. Stir well, reheat everything at medium heat for about a minute and serve over green leaves for extra nutrients(optional)!.

Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. It's a restaurant-worthy dish you can totally make at home. Alfredo is one of the most underrated sauces—it's made with just a few pantry staples, it's always satisfying, and it's surprisingly easy to. Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce — it doesn't get any better!