Recipe by Lisa M. Pressey
Get ready to make an irresistibly cheesy mushroom alfredo without dairy or gluten! I have always had a love for cheese. Now I have to use dairy free cheese, but I can still make a wonderfully rich and cheesy alfredo sauce. Today I am making a mushroom alfredo with three types of cheese. This cheesy mixture will make you realize how easy it is to go dairy free.
Fettucine Alfredo was originally made with butter and parmesan cheese and was called fettucine al burro or fettucine with butter. The cheese melts into the liquid creating a smooth rich sauce to coat the pasta. Around 1907, Alfredo di Lelio invented fettucine al triplo burro by adding triple the amount of butter to entice his wife to eat after the birth of their child. The dish was later renamed fettucine Alfredo. When it came to the United States it was modified and cream was added to create a richer meal.
INGREDIENTS
- 1 lb. gluten free pasta – Tinkyada
- 2 cups almond milk or soy milk
- 1 cup gluten free dairy free mozzarella cheese
- 1 1/2 cups gluten free dairy free parmesan cheese
- 1/2 cup gluten free dairy free provolone, sliced up
- 5-6 cloves garlic
- 2 tablespoons margarine
- handful of fresh basil
- salt
- pepper
Mince garlic and set aside for about 10 minutes. This helps activate the beneficial allicin in the garlic. You will get some benefit from chopping the garlic, but crushing or mincing allows you to receive the maximum health benefit.
WHAT IS ALLICIN?
Allicin is the compound released when you crush or mince garlic. It is know to have many health benefits. Garlic is an antioxidant, improves cholesterol levels, may reduce blood pressure, combat colds just to name a few.
It’s time to make some mushroom alfredo. Put a pot of water on for the pasta, add salt and bring to a boil. When the water begins to boil add the pasta and cook for 2 minutes less than recommended.
TIP: Cook pasta for 2 minutes less than the package recommends. It will cook more when added to the sauce. This avoids over cooking.
MAKING MUSHROOM ALFREDO
Slice up the mushrooms and the provolone cheese then set aside.
Heat a pan over medium heat. Add the margarine and mushrooms, then cook for about 3-5 minutes. Add the milk and garlic, cook for another 3 minutes. Put the parmesan cheese into the pan and stir to combine. The sauce will start to thicken. Add the provolone, mozzarella, salt, pepper, and the pasta. Stir to combine all the cheese until it melts and coats the pasta.
TIP: Do not discard the pasta water. If your Alfredo sauce is too thick add a little pasta water to thin it out.
Lastly, add some fresh basil leaves, plate the Mushroom Alfredo and eat!