Made a fresh, big bowl of my 4-MUSHROOM CASHEW ALFREDO 🍄🍝🍃

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Made a fresh, big bowl of my 4-MUSHROOM CASHEW ALFREDO 🍄🍝🍃 i used baby arugula instead of spinach and added every meaty mushroom in sight. Find the recipe at the link in my profile! Tag @thedishonhealthy if you make it!👆🏼👆🏼

Mushroom Topping Ingredients
~2 cups combined crimini, sliced white, and/or shiitake mushrooms
1 Tbsp of olive oil
sea salt and black pepper, to taste 🧂
2 Tsp of minced garlic 🧄
1 Tbsp finely chopped parsley (optional)
~2 Tbsp of low sodium tamari sauce or soy!
1-2 tbsp of red wine, I love a good Merlot!

Instructions 🌟🌟🌟🌟🌟
In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often, it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins).

If you haven’t tried this plant-based Alfredo sauce already, you have to!🙃🙌🏻💣 Loaded with sautéed tamari mushrooms, garlic, chili oil, & the CREAMIEST (cheesiest) sauce made from soaked/blended cashews! DELISH!✌🏻💥#vegetarianfood #pastalover🍝 #pastabowl #saladlovers💚

Hope you’re having a great evening, friends!👋🏻✨xx
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https://www.thedishonhealthy.com/2018/02/18/mushroom-and-cashew-alfredo-pasta-df-and-gf/