Fetuccini Alfredo, an Ori Shavit masterpiece

This pasta will blow your mind! It is creamy, tasty, pretty healthy, and can easily be gluten-free. I personally prefer regular pasta, but any version of pasta from the bean family will make it even higher in protein and gluten-free.

I like it with a little bit more wine than mentioned in the recipe, but taste and change to your liking, maybe adding another touch of salt as well to increase the flavors.

Ingredients

500gr pasta

400gr mushrooms of different kinds (forest, shitake, oyster, white button, champignon porcini… whatever you like and you can get your hands on)

Leaves from five thyme stems

2-3 garlic cloves, chopped or pressed (I’m a huge garlic fan, I usually do much more)

2-3 spoons of white wine – I did 6 J

2 spoons of olive oil

Pinch of salt

Pinch of nutmeg

For cream:

350gr tofu – preferably soft

1 cup unsweetened almond milk (you can switch to any mylk you like as long as it’s unsweetened)

1 spoon of coconut oil

1 spoon of nutritional yeast

For serving – chopped parsley and black pepper

Method

Boil a lot of water in a big pot to make the pasta.

Soak any dried mushrooms you have in hot water.

If using Shimeji cut the connected edge and separate them, tear the forest mushrooms and cut the other mushrooms bite size (keep the water!).

Blend the cream contents.

Heat olive oil in a deep wide pan.

Add garlic while stirring – be careful not to burn! Add mushrooms, thyme, squeezed and chopped Porcini mushrooms.

Fry and stir on high flames until seared and softened a bit, but avoid overcooking until soggy!

Add the white wine and half the mushroom water, boil and cook for another minute.

Add the cream, season with salt and nutmeg, and cook for a few more minutes until thickens. You can always add more of the mushroom water or mylk if it becomes too thick.

Make the pasta and when ready (el dante) add to the sauce and stir until fully covered.

Sprinkle parsley and black pepper and serve!