() ・・・ Creamy mushroom alfredo sauce. Recipe: 1-2 garlic cloves, minced 3 cups sliced cremini mushrooms 2-3 tbsp avocado oil 1/2 tsp salt 1/8 tsp pepper 1/2 tsp crushed rosemary 1 cup cashews (no need to soak if you have a high speed blender, but soaking for 2-3 hours does reduce the phytic acid) 3/4 cups vegetable broth ~300 grams fettuccine (less if you want a higher sauce to pasta ratio) Steps: 1. In a medium pan, add 1 tbsp oil and the garlic. Stir over medium heat until fragrant. 2. Add the mushrooms, pepper, salt, rosemary and 1-2 tbsp oil. Cook over medium heat while stirring often for 5-7 minutes until mushrooms have browned. 3. Take 1/3 of the cooked mushrooms and place in a blender. Add the cashews and vegetable broth. Blend until creamy. 4. Blend your cooked pasta in with the pasta sauce and remaining cooked mushrooms (optional: save some of the mushrooms to add to the top of the pasta when serving!). Serve immediately and enjoy. Music is by ("Escape")
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