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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
Enjoy a bowl of comfort with this Dairy-Free Mushroom Alfredo Pasta! Made with a creamy, pareve sauce that’s infused with garlic and sautéed mushrooms, this pasta brings all the rich, savory goodness of a traditional alfredo without the dairy. It’s seasoned with Italian seasoning and hot pepper flakes for an extra kick, while a squeeze of lemon brightens the dish. Easy to whip up and perfect for any night, it’s a wholesome, dairy free meal that everyone will love!
1 pound farfalle pasta, such as Gefen
1/4 cup parve butter
4 cups assorted variety of mushrooms sliced (baby bella, shitake, oyster, etc)
1/4 cup parve butter
8 ounces parve cream cheese
6 ounces parve sour cream
1 and 1/2 cups Gefen Almond Milk
4 cubes Gefen Frozen Garlic
1 teaspoon Gefen Lemon Juice
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 – 1/2 teaspoon Gefen Crushed Red Pepper Flakes
kale chips or parsley
Cook pasta according to package instructions.
In a deep skillet, add 1/4 cup parve butter. When butter is melted, add the mushrooms and sauté until they are slightly browned. Remove from the pan and set aside.
Add the second 1/4 cup of butter, along with the rest of the sauce ingredients. Simmer on a low flame while constantly stirring, until you get a smooth sauce. Allow to simmer for about five to 10 minutes or until sauce has begun to thicken. Place the mushrooms back into the pot along with the cooked pasta. Mix until all is incorporated and simmer for an extra five minutes.
Top your pasta with some fresh kale chips, or parsley, and serve right away.
Photography and Styling by Faigy Reiner
Sponsored by Gefen
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