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Allison Crawford at The Hungry Carrot

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
  3. Toss in cannellini beans and spinach. Saute until spinach is wilted.
  4. Add in alfredo sauce and spices. Adjust to taste.
  5. Toss in pasta and serve warm with crusty bread.
  6. Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.