Our delicious mushroom and sausage alfredo pasta is a great dinner for weeknights since it comes together in under 40 minutes, even less if you make the alfredo sauce ahead! Our recipe is dairy free, gluten free, and made without cashews.Makes about 2 ½ to 3 cups of alfredo sauceGluten free, dairy free, peanut free
Course Condiments, Sauces, & Spreads
Cuisine American, Italian
Keyword dairy free alfredo pasta, sausage alfredo pasta
12ouncesfully cooked chicken Italian sausages(look for sausages that are dairy free since some have cheese added)
½teaspoonall purpose cajun/creole seasoning, or more to taste
Salt and black pepper, to taste
Instructions
Fill a 2 quart saucepan about 3/4 full with water, add a pinch of salt and 1 tablespoon of olive oil, and bring to a boil over medium heat.
Once the water is boiling, add the gluten free rotini pasta and cook according to package directions, reducing the heat if needed and stirring occasionally to keep the pasta from sticking together.
While the water for the pasta is heating up, begin the alfredo sauce: heat 2 1/2 cups of the coconut milk (set aside the other 1/2 cup of coconut milk for the cornstarch slurry), nutritional yeast, seasonings, and lemon juice in a small or medium saucepan over medium low heat (a 1 quart saucepan should work here).
While the coconut milk mixture is heating up, add the dairy free butter to a large skillet and heat the skillet up on medium heat. One the pan is hot, add your mushrooms, cajun spice, and any additional salt and pepper you like and saute until slightly softened, about 5-7 minutes.
Once the mushrooms are softened a bit (but not completely soft), slice up and add the cooked italian chicken sausage to the pan with the mushrooms and cook until the sausage is heated through and the mushrooms are cooked to your liking, about another 5-7 minutes.
While the mushrooms and sausage are cooking, lower the heat on the sauce slightly to medium-low heat and add the dairy free parmesan and mozzarella to the alfredo sauce and melt into the sauce, stirring often, until the sauce is smooth.
Whisk in the cornstarch into the remaining 1/2 cup of coconut milk that was set aside to create a cornstarch slurry.
Whisk the cornstarch mixture/slurry into the hot sauce and continue to heat and stir until it thickens to your liking (this usually takes 3 to 5 minutes), stirring or whisking often to prevent scorching or lumps. Once the sauce is as thick as you'd like, remove it from the heat and set aside.
Once your pasta is done cooking, drain it and put it back in the pan and turn the heat off your mushrooms and sausage.
There are 3 ways to assemble this dish: • Serve everything separately and let people assemble their dish individually (this is how we usually do this)• Mix the mushrooms and sausage with the alfredo for a mushroom sauce to put over the pasta. • Or mix everything together in a big skillet or bowl.
Garnish with fresh herbs or chives if you like and serve hot.