Mushroom "Alfredo"

Looking for a quick weeknight meal?  Here's a recipe featuring nutritional yeast as one of the ingredients that makes this dish lighter and healthier than its original form.

Mushroom "Alfredo"

Ingredients

• 8 ounces whole wheat penne or other medium pasta shape**
• 2 tablespoons extra-virgin olive oil
• 1/2 pound mixed mushrooms, trimmed and sliced**
• 3/4 teaspoon fine sea salt, divided
• 4 cloves garlic, minced**
• 7 tablespoons sliced almonds, divided
• 2/3 cup plain unsweetened almond milk (or skim milk)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Preparation

1. Cook pasta according to package directions until al dente.  
2. Meanwhile, heat olive oil in a large, deep skillet over medium-high heat.  Add mushrooms, sprinkle with 1/2 teaspoon salt and cook, stirring frequently until browned, about 8 minutes.  Stir in garlic and cook 2 more minutes.  
3. Toast 3 tablespoons of almonds in a small skillet set over medium heat, shaking the pan frequently,  until just browned, 3 to 4 minutes.  Set aside.  In a blender, combine remaining 4 tablespoons untoasted almonds, almond milk (or skim milk), and nutritional yeast; blend until very smooth, about 1 minute.  
4. Drain pasta and add to the skillet along with the milk mixture, pepper, and remaining 1/4 teaspoon salt.  Toss until combined and serve sprinkled with parsley and toasted almonds.  

**these ingredients are available at City Greens Market this Friday from 10-5!

Recipe courtesy of Whole Foods Market