While most summer foods tend to be light and refreshing, there are days when you need something hearty and filling. Today’s recipe breaks all stereotypes about vegan comfort food. It doesn’t have to be unhealthy and filled with fat to deserve the “comfort” badge. In this recipe you’ll discover to make the dreamiest and healthiest vegan comfort food ever – whole grain spaghetti with chanterelles mushrooms and vegan Alfredo sauce.
The classical way of making Alfredo sauce is mixing together way too much dairy – butter, heavy cream, parmesan and mozzarella cheese. Sounds like a cholesterol bomb to me. Even many vegan versions of Alfredo are filled with oil or highly processed vegan cheeses that aren’t good for you.
So how can you make a vegan Alfredo sauce the wholesome way? With a cauliflower! When you cook the cauliflower and blend it until smooth, it creates a creamy texture that makes it a perfect base for fat-free sauces.
But the queen of this dish is the chanterelle mushroom. At the moment in August, they’re right in the season and local markets are filled with boxes of beautiful, bright yellow chanterelles. Eat them as much as you can because although tiny, chanterelles hold within some real plant super-powers.
Chanterelle mushrooms contain antimicrobial, antifungal and antibacterial properties. Also, they’re packed with vitamin C and zinc which are beneficial for your immune system.
When all three combined – whole wheat pasta, Alfredo sauce and chanterelle mushrooms – they make the most delicious and hearty combination. Let’s get to cooking! 🙂
Spaghetti With Chanterelle Mushrooms And Creamy Vegan Alfredo Sauce
Makes 4 servings
- 260g whole-wheat spaghetti (or regular spaghetti)
- 4 cups cleaned and chopped chanterelle mushrooms (tiny chanterelles don’t need to be chopped)
- 1 big onion
- 1 cup loosely packed chopped parsley
- a healthy pinch of salt
- olive oil for baking
For vegan alfredo sauce:
- 1 small head of chopped cauliflower
- 2 cups rice milk (or any other unsweetened plant milk)
- 4 big cloves garlic
- 4 tbsp nutritional yeast
- 1 tsp Himalayan salt (or sea salt)
- 1 tsp black pepper
- 1 tsp dried oregano
- juice of a half of lemon
- olive oil for baking
- Start by pre-cooking the spaghetti according to the directions on the package. When it’s ready, set aside and move on the making the vegan Alfredo sauce.
- To make the sauce, heat a small saucepan over medium heat, sprinkle with some olive oil. Chop the garlic and add to the saucepan. Cook for a couple of minutes until golden and aromatic.
- Add the plant milk to the saucepan along with salt, pepper, and oregano. Bring to boil and add the chopped cauliflower. The milk should almost cover the cauliflower so add more if necessary. Allow the cauliflower to cook for about 8 to 10 minutes until soft.
- When the cauliflower has cooked, take the saucepan off the heat, add the nutritional yeast and lemon juice. If you have a powerful hand blender, blend the sauce directly into the saucepan until creamy or transfer to a food processor and blend it there. The sauce should be smooth and runny (runnier than a puree). Add more plant milk to thin if necessary.
- Set the sauce aside. Now it’s time to cook the mushrooms. Heat a pan over medium heat, sprinkle with some olive oil. Chop the onion and add to the pan. Cook until transparent. Then add the chopped chanterelle mushrooms. Add a healthy pinch of salt and cook for 10 to 15 minutes until most of the water from the mushrooms has dissolved.
- Finally, reduce the heat, stir in the parsley, add the Alfredo sauce and spaghetti. Mix well and allow it to cook for 2 to 3 minutes. Then serve topped with extra fresh parsley.
P.S. If you’re a sucker for healthy vegan comfort food just like I am, check out this delicious vegan green been casserole recipe!