Whipped this up the other night. The combination of mushrooms, artichokes, spinach & sun dried tomatoes in cheesy, vegan yumminess was so good, I almost shed a tear. Oh, and it’s gluten free, too.
For the alfredo, I brought about a cup of almond milk to boil, then returned to simmer. Added copious amounts of nutritional yeast, sea salt, garlic and a few spoons of marinated sun dried tomatoes. Used a little NO EGG to make the sauce thick and creamy. While this was heating up, I cooked some gluten free (corn) spaghetti in a saucepan.
In a large skillet, I grilled organic mushrooms in coconut oil, then added them to the alfredo. God, it would have been incredible if I had just stopped at this point. But no, I continued..
Next, I grilled the artichoke hearts (frozen, from Trader Joe’s) and spinach, separately. I stirred some of the veggies into the sauce, but set aside the rest.
When the pasta was done, I spiced it up with lemon juice, sea salt and black pepper before unceremoniously dumping it into the mushroom alfredo. Topped with the veggies and served with prosecco..