Fettuccine Alfredo with Seared Portobellos Recipe

Fettuccine Alfredo with Seared Portobellos

Serves 4

30 minutes or fewer

Elegant enough for a casual dinner party but easy enough for a weeknight meal, this pasta dish gets its creamy flavor from soymilk, white wine, and miso—and is sure to become a regular in your recipe repertoire.

8 oz. whole-wheat fettuccine
1 ½ cups plain soymilk
¼ cup white wine
1 Tbs. nutritional yeast
1 tsp. yellow miso
⅛ tsp. ground nutmeg
⅛ tsp. cayenne pepper
½ tsp. turmeric
1 Tbs. corn oil
2 cloves garlic, minced (2 tsp.)
2 Tbs. all-purpose flour
8 oz. portobello mushroom caps, sliced ½-inch thick
½ cup fresh basil leaves, chopped

Cook fettuccine according to package directions. Whisk together soymilk, wine, yeast, miso, nutmeg, cayenne, and turmeric in measuring cup. Set aside.
Heat corn oil in 4-qt. saucepan over medium heat, and add garlic. When garlic starts to sizzle, whisk in flour. Cook 2 minutes, whisking constantly. Remove from heat, and whisk in 1/2 cup soymilk mixture. Gradually whisk in remaining soymilk mixture. Season with salt and pepper; keep sauce warm.
Coat skillet with olive oil cooking spray, and heat over high heat. Sear mushroom slices 2 to 3 minutes on each side, or until they shrink and brown.
Drain fettuccine, and toss with warm sauce and basil. Top with mushrooms.