1 16oz. package fettuccine pasta (gluten free if desired)
16oz baby bella mushrooms, chopped
4–6 sliced precooked bacon* (optional, omit for vegans)
2–3 tablespoons Earth Balance (or dairy free butter of choice)
1–2 teaspoons chopped garlic
1 cup frozen peas*
salt and pepper to taste
Cook pasta of choice according to directions on package. Set aside.
Combine all of the alfredo sauce ingredients, except pepper, into the blender and puree for about 2 minutes until all of the ingredients are combined and the sauce is smooth. Add a few pinches of black pepper to taste and set aside.
Using kitchen sheers, cut the bacon into small pieces into a large saute pan. Fry for a couple of minutes until golden and crispy. Transfer to a plate lined with paper towels to absorb the excess grease. Wipe out some but not all of the grease from the pan.
Add chopped garlic, mushrooms, and a little earth balance to the pan and saute till the mushrooms start to brown.
Pour the alfredo sauce into the pan and combine with the mushrooms. Add frozen peas, bacon, and any additional salt and pepper to taste.
Toss with the pasta you are serving, and top with chopped parsley. Enjoy!
*Adapted from Alicia Simpson’s cookbook Quick and Easy Vegan Comfort food.
*For a completely vegan option, omit the bacon.
*You can easily change up the veggies. Broccoli and asparagus are also some of our favorites, however the peas are SO quick and easy, not to mention the kids love them!
*Freezes wonderfully! Just place in a freezer ziplock and lay flat to freeze. Then to reheat, thaw partially in warm water and then tranfer contents of ziplock to a pan and continue to warm up the rest of the way. Stir in cooked pasta and you have a quick and easy dairy free (or vegan) dinner!