![](http://d10j3mvrs1suex.cloudfront.net/u/182205/ae2bddc47dbc36a9ff3694d5cf5ba56f76c02288/large/img-3178.jpg?1484521697)
I absolutely LOVE alfredo, BUT I also love the idea of staying away from so much milk and cream in alfredo sauce. My dreams have finally come true in the form of a VEGAN alfredo that actually tastes SO GOOD and is MUCH HEALTHIER! I found a few different pasta and alfredo recipes online and then decided to experiment to find the combination of flavors that I thought was just right, and now, satisfied with the final product, I can share! FYI, You have the option here to substitute your choice of milk or cheese if you prefer dairy. In any case, I hope you enjoy!
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/00a05277ba4917d62dfe933cfb1f0fa12b6d5fb5/large/img-3001.jpg?1484504641)
8 oz. fettuccine noodles
For sauté mushrooms:
8 oz. container shiitake mushrooms
2 tbsp olive oil, extra virgin
3 cloves garlic, minced
1/4 cup fresh basil
2 tbsp lemon juice
1/4 tsp salt
black pepper to taste
For sauce:
1 cup milk of choice (I used almond milk)
1 avocado mashed
1/2 tsp salt
For garnish:
1/2 cup grated parmesan (I used vegan parmesan)
1/4 cup fresh basil
Step 1. So the first thing you want to start is cooking the pasta. Boil those fettuccine noodles! (Start Step 2 while noodles are boiling). When noodles are tender and ready, strain, and set aside back in the pot with just a tiny bit of olive oil mixed in to keep the noodles from sticking.
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/8d300c576e84f004a575cec2888484a69136d86a/small/img-3004.jpg?1484522013)
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/e19b71b3cabaf722d87d60bd4aad70add6289fa1/small/img-3005.jpg?1484521923)
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/4cab3348ab4c789baaa73ee33a4ad746da5b170c/small/img-3006.jpg?1484521934)
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/eaa2385a1d0e0c9a83b3415c99b5d560ac7de947/small/img-3013.jpg?1484522096)
Step 2. Start sautéing the mushrooms. To do this, first make sure your mushrooms are rinsed and stemmed. In asaute/frying pan set to low heat, add your old, mushrooms, minced garlic, lemon juice, salt, and pepper. Add a 1/4 cup of chopped up pieces of the fresh basil. Stir occasionally. Mushrooms can sauté on low for approximately 10-15 mins.
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/0f618abebba562fbcc85152a71b9fdaf397a4b96/small/img-3008.jpg?1484522437)
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/1fe11c62fc25b62e7aa6187363c79b80d373c1e8/small/img-3009.jpg?1484522440)
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/f8506d09db02e029ee3da3d1b04b6f6ea033be06/small/img-3011.jpg?1484522539)
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/bb1cebaae9f3405d6dbcf75c746d9b13b6a2506c/small/img-3014.jpg?1484523190)
Step 3. Make the sauce. First, mash the avocado. Add your choice of 1 cup milk to the mashed avocado and mix. You have the option of using a blender or food processor for a creamier texture. Place the smooth mixture in a sauce pan and stir in the salt. Bring this to a boil and stir. Then pour in with the sautéed mushrooms.
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/d9ba3d09ed23aac35a696139a2204d6259d9adfe/small/img-3015.jpg?1484523445)
Step 4. Poor your shiitake mushroom avocado alfredo sauce into the pot of noodles and mix together.
![](http://d10j3mvrs1suex.cloudfront.net/u/182205/679dbf22ba27c004ddfa77b2c4ed0ad8a4b56e4d/small/img-3018.jpg?1484504681)
Step 5. Serve with bits of fresh basil (the basil really adds a lovely fresh taste!) and your choice of parmesan cheese.
Enjoy! :)