Tonight we’re having Vegan Fettuccine Alfredo with Crispy mushroom “bacon” 😍 @aryasplate Recipe (1 serving): 1 Box of Explore Cuisine Edamame Mung Bean fettuccine alfredo sauce: 5-6 large cauliflower florets (approx 150g) 50 ml unsweetened nondairy milk (oat/soy is best for creaminess) 1 tbsp nutritional yeast 1/2 tsp sweet white miso 1/4 tsp dijon mustard 1/4 tsp garlic powder 1/4 tsp dried sage salt & pep mushroom “bacon”: 5-6 chestnut mushrooms, sliced 1 tbsp coconut aminos/light soy sauce 1/4 tsp smoked paprika preheat oven/airfryer to 200C. toss the sliced mushrooms in the sauce and paprika until all surfaces are well-coated, then roast until brown and crisp around the edges (it took around 10 mins in the airfryer, but might be longer in the oven). in the meantime, cook pasta according to package instructions. you can add the cauliflower to boil with the pasta until soft, or steam it separately. to a blender, add the cooked cauliflower, nondairy milk, nutritional yeast, miso, mustard, spices & herbs. blend until smooth and season to taste. reserve 1-2 tbsp of the starchy pasta cooking water, then toss the pasta with the sauce, adding 1 tbsp of the starchy liquid to help emulsify it until it forms a glossy coating over the pasta. you can add a bit more of the water if you want the sauce looser. serve the pasta with the roasted mushrooms and a good crack of black pepper on top. #explorecuisine #explorecuisinepasta #plantbasedprotein #plantbasedfoods #healthyalternatives #meatfreemonday #proteinpacked #glutenfreepasta #blackbeanspaghetti #gymfood #gymfoodie #gymfoods #plantpowered