Garlic Dill Spinach Noodles with Mushrooms and Onions (Gluten-free, Vegan)

Vegan Alfredo

 

  • 2 Packages of Gluten Free Spinach soy noodles cooked according to the package instructions and drained well.  (This is a good brand, I also like the ones in the water that only need to be soaked. – http://www.celiac.com/glutenfreemall/pasta-company-glutenfree-spinach-fettuccine-pasta-frozen-unit-p-2296.html)
  • 1/2 cup Cashew Sour Cream (Recipe here – you need to make it really thick, just add less water when blending it up)
  • 2 crushed garlic cloves, let sit for at least 10 minutes
  • 2 tbsp dry dill weed (or 4 tbsp fresh)
  • 1 tsp salt
  • 2 tbsp vegetable stock
  • 1 package crimini mushrooms, sliced thin
  • 1/2 onion, diced
  • Fresh parsley

In a blender, take the cashew sour cream, the garlic, dill and salt, and blend it up until its nice and smooth and there’s no garlic chunks.  In a sauce pan, saute the mushrooms and onions, covered, in the stock for 2 minutes.  Uncover it and cook it for one more minute.  Mix the noodles with the garlic cashew cream, then place the mushroom and onions on top.   Garnish with fresh Parsley.

 

 

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4 thoughts on “Garlic Dill Spinach Noodles with Mushrooms and Onions (Gluten-free, Vegan)

    • the dill cream sauce goes really well with it. It took me a couple tries to get the sauce right because I didn’t make it thick enough the first time to stick to the noodles. The picture is actually the first batch I had made, when you make it it should look different because if the sauce is thick enough it will be visible on the noodles!

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