Oyster Mushroom Alfredo
Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.
Ingredients
- 1 package bowtie pasta, or your favorite
- 1 cup oyster mushrooms-shredded
- 1 can cannellini beans, drained and rinsed
- 1 cup broccoli florets
- 2 cup chopped fresh spinach
- 1 tbsp red pepper flakes
- 1 jar vegan alfredo sauce
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tbsp salt
- 1 tsp pepper
- 1 tbsp oil or water for oil-free
Instructions
- Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
- In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
- Toss in cannellini beans and spinach. Saute until spinach is wilted.
- Add in alfredo sauce and spices. Adjust to taste.
- Toss in pasta and serve warm with crusty bread.
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.