Heat the olive oil in a skillet over a medium flame. Add two of the
chopped shallots. Cook until they're fragrant and soft (about 3). Add
the garlic and cook for another minute or two.
Transfer the shallot, garlic, and oil mixture to a blender or food
processor. Add the tofu, nutritional yeast, lemon juice, salt, nutmeg,
and black pepper to taste. Blend the ingredients thoroughly, adding a
little water as you go. You want a sauce that has a thick, rich,
creamy texture--just like regular alfredo sauce. A quarter cup of
water should be about right. When the sauce has your desired
consistency, set it aside.
Place one pot of water on the stove to boil for the pasta and
another small pot to boil for the peas. In the meantime, add the final
chopped shallot back to your skillet (there should be enough oil left
in it for sauteing) and cook it for 2-3 minutes. Add the shiitake
mushrooms, season them with sea salt and pepper to taste, and saute
until they're totally soft and cooked through.
When the water is boiling, add pasta and cook according to
directions. Add the peas to the small pot of boiling water and cook
for a few minutes, or until they're tender and bright.
When pasta is ready, transfer it to a serving bowl. Add the peas
and shiitake mushrooms and combine them thoroughly. Top the pasta with
about a half cup of the alfredo sauce, adding more as needed, until
it's quite creamy but not drowning. Divide the pasta into bowls and
sprinkle with fresh chives. Serve.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.