Lobster Mushroom and Spinach Fettuccine Alfredo

Ingredients:

• 1-2 ounces dried lobster mushrooms
• 8 ounces fettuccine pasta (ensure it's vegan)
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
• 1/4 cup raw cashews (soaked in hot water for 15 minutes and drained)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Rehydrate the dried lobster mushrooms: Place the dried lobster mushrooms in a bowl and cover them with hot water. Let them soak for about 20-30 minutes, or until they are soft and pliable. Once rehydrated, drain them and chop them into small pieces.
2. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, which should take about 3-4 minutes.
4. Add the chopped lobster mushrooms to the skillet and cook for an additional 5 minutes, or until they start to brown.
5. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until you have a smooth and creamy Alfredo sauce.
6. Pour the Alfredo sauce into the skillet with the cooked mushrooms and onions. Stir to combine and heat through.
7. Add the fresh spinach to the skillet and cook for a few minutes until it wilts.
8. Toss the cooked fettuccine pasta into the skillet with the mushroom Alfredo sauce. Gently toss everything together to coat the pasta with the sauce.
9. Serve the Lobster Mushroom and Spinach Fettuccine Alfredo hot, garnished with fresh parsley if desired.

Enjoy!