Creamy Pea + Mushroom Tahini Alfredo

pasta .jpeg

Ok this week has been CRAZY, so I’m kinda like writing this post on my sofa next to my fireplace on a Friday night. Very fascinating Friday night plans…. I know, and if I’m not writing on a Friday night I’m baking which still might be in my plans for tonight. I am thinking of taking a crack at some pumpkin spiced muffins, I mean pumpkin spice season is almost over so I better get on it.

When life gets hectic I tend to get a but overwhelmed by everything to be completely honest. In the past I used to dwell on things I couldn’t change, however I’m slowly growing into a person that gets excited during busier seasons of life, staying positive and keeping my head high through challenge and triumph.

During these busier seasons I want quick and comforting meals, full of carbs, protein, and healthy fats. That’s where this alfredo inspired pasta recipe came into play this week, easy, hardy, and filling. Full disclosure though it completely reminds me of those frozen alfredo dinners I used to eat when I was growing up.

I hope you enjoy!

Creamy Pea + Mushroom Tahini Alfredo

Print the recipe HERE

Serves: 4

  • 1/2 cup of raw cashews (soaked overnight)

  • 3/4 cup vegetable broth

  • 2 Tbsp nutritional yeast

  • 2 heaped Tbsp tahini

  • 3 cups of chickpea pasta (or regular)

  • 1 Tbsp olive oil

  • 1 clove of garlic (minced)

  • 1 cup of cremini mushrooms

  • 1 cup frozen peas

  • 1 large handful of frozen spinach

Method: Cook the pasta on the stovetop according to the instructions on the back. While the pasta is cooking drain the cashews and add them to a blender with the vegetable broth, tahini, and nutritional yeast, blended on high until smooth. Once the pasta is cooked drain and set aside. Add the olive oil and garlic to a saucepan over low/medium heat. Add the mushrooms and peas, cook for 5 minutes. Fold in the pasta, pour over the sauce, and add the spinach. Fold everything together until it had combined and the spinach is wilted. Serve with cherry tomatoes and enjoy!

Food, LatestEmma HyslopComment