-
1
["Heat the olive oil in a skillet over a medium flame. Add two of the
-
2
chopped shallots. Cook until they're fragrant and soft (about 3). Add
-
3
the garlic and cook for another minute or two.", "Transfer the shallot, garlic, and oil mixture to a blender or food
-
4
processor. Add the tofu, nutritional yeast, lemon juice, salt, nutmeg,
-
5
and black pepper to taste. Blend the ingredients thoroughly, adding a
-
6
little water as you go. You want a sauce that has a thick, rich,
-
7
creamy texture--just like regular alfredo sauce. A quarter cup of
-
8
water should be about right. When the sauce has your desired
-
9
consistency, set it aside.", "Place one pot of water on the stove to boil for the pasta and
-
10
another small pot to boil for the peas. In the meantime, add the final
-
11
chopped shallot back to your skillet (there should be enough oil left
-
12
in it for sauteing) and cook it for 2-3 minutes. Add the shiitake
-
13
mushrooms, season them with sea salt and pepper to taste, and saute
-
14
until they're totally soft and cooked through.", "When the water is boiling, add pasta and cook according to
-
15
directions. Add the peas to the small pot of boiling water and cook
-
16
for a few minutes, or until they're tender and bright.", "When pasta is ready, transfer it to a serving bowl. Add the peas
-
17
and shiitake mushrooms and combine them thoroughly. Top the pasta with
-
18
about a half cup of the alfredo sauce, adding more as needed, until
-
19
it's quite creamy but not drowning. Divide the pasta into bowls and
-
20
sprinkle with fresh chives. Serve."]
