Mushroom and Broccoli Alfredo

I got this idea from my Baked Mac and No-Cheese recipe. Since I learned that you can make a cheese-like sauce from boiled veggies, I decided I could probably do an Alfredo sauce from boiling light colored veggies.  It came out even more delicious than I imagined!

Mushroom and Broccoli Alfredo

Ingredients:

1 head of cauliflower

2 medium white potatoes

3 cloves of garlic

1 tablespoon of oregano

A dash of paprika

1 teaspoon of salt

1 tablespoon of fresh ground pepper

1 lb of crimini mushrooms, sliced thin

1/2 lb of broccoli

1/4 cup of vegan Parmesan

1/4 cup of dry white wine, I used Savignon Blanc

1 medium white onion

1 1/2 tablespoons of nutritional yeast

Chop up the cauliflower and peel and chop the potatoes into 1 inch cubes.  Chop the garlic and onion as well.  Combine them all in a medium sauce pan and water, enough to cover the veggies.  Cover and boil until soft. This takes about 15 minutes.

While the veggies are cooking, make your pasta.  I used cavatelli, but you can use whatever you like best. 

Saute the mushrooms in a separate pan using a little EVOO.  When the mushrooms are nice and juicy, add the white wine and salt and pepper.  Cover and reduce the heat to low, stirring often, until all of the wine is absorbed.

Clean and cut the broccoli.  Steam in a medium pot, I use one of those metal steaming things.  Drain it, and keep it covered until you are ready to use it.

Once the veggies are ready, add them to the food processor with the remaining water, spices, nutritional yeast, vegan Parmesan and salt and pepper.  Process the ingredients until you have a smooth mixture.  At this point everything is ready to go!

In the pot that you cooked the pasta in, combine the sauce mixture, mushrooms and broccoli and mix well.  Then you are done.  Enjoy!