Fettuccini with cultured cream sauce, chanterelles, pine nuts, shallots, and parsley

What you need:

For the Alfredo

  • 1 c easy soy yogurt
  • 1/3 c pine nuts or cashews
  • 1 t salt
  • 1/3 c nutritional yeast
  • 1/2 small onion
  • 2 cloves garlic

For the pasta

If you’re using baked tofu, put your oven at 400 degrees and crumble up the tofu. Drizzle with olive oil and tamari. Bake for around 10 minutes stirring often.

Place all the Alfredo sauce ingredients into the blender and blend on high for one minute.

Cook pasta according to directions.

Dry sauté the chanterelles first to cook off the water.

Add chopped shallots and olive oil.

Chop up your parsley. Once all the elements are done, place a scoop of pasta, a scoop of tofu (if using), a scoop of mushrooms, and pour Alfredo to taste. Garnish with parsley!