Fettuccine Alfredo with Seared Portobellos
Ingredients
- 8 oz. whole-wheat fettuccine
- 1 1/2 cups plain soymilk
- 1/4 cup white wine
- 1 Tbs nutritional yeast
- 1 tsp yellow miso
- 18 tsp nutmeg, ground
- 18 tsp cayenne pepper
- 1/2 tsp turmeric
- 1 Tbs corn oil
- 2 cloves garlic, minced (2 tsp.)
- 2 Tbs all-purpose flour
- 8 oz. portobello mushroom caps, sliced 1/2-inch thick
- 1/2 cup basil leaves, chopped, fresh,
Directions
Cook fettuccine according to package directions.Whisk together soymilk, wine, yeast, miso, nutmeg, cayenne, and turmeric in measuring cup.
Set aside.
Heat corn oil in 4-qt.
saucepan over medium heat, and add garlic.
When garlic starts to sizzle, whisk in flour.
Cook 2 minutes, whisking constantly.
Remove from heat, and whisk in 1/2 cup soymilk mixture.
Gradually whisk in remaining soymilk mixture.
Season with salt and pepper; keep sauce warm.
Coat skillet with olive oil cooking spray, and heat over high heat.
Sear mushroom slices 2 to 3 minutes on each side, or until they shrink and brown.
Drain fettuccine, and toss with warm sauce and basil.
Top with mushrooms.