Alfredo sauce should be rich, creamy, and packed with delicious cheesy flavor. We're talking about some serious comfort-in-a-bowl. This recipe has it all, and it is exquisite! We can't wait for you to try it!
1 tablespoon vegan butter
8 ounces of Baby Bella mushrooms, sliced
1 lb. package linguine, cooked (see below)
½ cup vegan butter
2 cups (1 pint) unsweetened non-dairy creamer
4 ounces vegan cream cheese
1 large clove of minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated vegan mozzarella cheese
1 teaspoon fresh lemon juice
Melt the 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms and brown, about 2 to 3 minutes, then turn them and get a nice sear on the other side. Remove the mushrooms from the pan and set them aside.
Melt the 1/2 cup of butter in the same skillet. Stir in the non-dairy creamer and cream cheese. Cook over medium heat, constantly stirring until the cheese has melted.
Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer and continue cooking for about 3-5 minutes or until the sauce thickens.
Remove the mixture from the heat and stir in the grated mozzarella and lemon juice. Continue stirring until the cheese has melted. Stir in the mushrooms.
Meanwhile, bring a large pot of generously salted water to a boil, then drop in the linguine. Cook the pasta according to package instructions; generally, around 9 to 11 minutes.
Gently toss the pasta and sauce together. Sprinkle with vegan parmesan and freshly chopped parsley if desired.
