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A pasta dish you don't have to feel guilty about, and you won't believe it's dairy free!



1 tablespoon olive oil

1/2 cup shallot, finely chopped (approx. 2 large shallots)

1 tablespoon garlic, minced (approx. 2 cloves)

1/2 cup broth + 1/2 cup to blender

1/2 cup cashews, soaked and drained

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons nutritional yeast

1 tablespoon miso paste

1 teaspoon white truffle oil

pinch of nutmeg

1.5 tablespoons olive oil

2 cups wild mushrooms

1/4 teaspoon sea salt

1 tablespoon fresh parsley, minced

1 box of your favourite plant based pasta- I used "Chickapea Organic Linguine" from Whole Foods!


In a medium sized sauce pan heat oil over low heat. Add shallot and sweat until fragrant 4-5 minutes. Add garlic + 1/2 cup broth and continue to cook until all broth is absorbed (shallot and garlic should be fragrant with a nice golden colour after all broth is absorbed). Add cooked shallots and garlic to high speed blender along with all remaining sauce ingredients. Blend until smooth.

In a large cast iron pan heat 1.5 tablespoons olive oil over medium- high heat. Once hot, add mushrooms and gently mix to coat in oil (don’t over crowd, you may have to do this in 2-3 batches) let mushrooms sit and cook for 5-6 minutes on one side before turning over to brown the other side. Once mushrooms are golden brown and crispy remove from heat, add to a bowl and gently toss with sea salt. (Note to add salt to mushrooms AFTER you cook them to prevent moisture from being drawn out resulting in soggy shrooms).

Cook your pasta according to box directions, drain and add back to pot. Add mushrooms, parsley and Alfredo while pasta is still hot to reheat sauce all the way through. Top with additional parsley, drizzle with truffle oil and enjoy!

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