Tonight's dinner was sauteed mushrooms, onion, and heirloom tomato in the Alfredo sauce recipe from the Quick and Easy Vegan Comfort Foods cookbook. The cookbook has two Alfredo sauce recipes. I used the tofu based recipe as I had a package of silken tofu I had to use up. I didn't want plain pasta and Alfredo sauce, so I decided to use a few things I had on hand.
My first step was to make the Alfredo sauce, which was quick and easy in the blender. I wanted it to be ready and waiting to put into the pan after the veggies had sauteed.
I chopped an orange heirloom tomato that I had on hand. It was very flavorful. I could have eaten the entire thing off of the cutting board. I resisted. :::smile:::
Next, I sauteed the mushrooms and chopped onion until they were soft and full of flavor. I added the tomato to the pan and sauteed it for a minute or two more. I didn't saute the tomato too long as I wanted it to retain some firmness. I poured in the Alfredo sauce and let it simmer a couple of minutes to warm the sauce.
After the sauce had warmed, I added the cooked linguine to the pan. I let it simmer for just another minute and then, I dished up a bowl and enjoyed it.All in all, I liked the Alfredo Sauce dish. It's rich, so it's not something I'll eat frequently, but it would be nice for a holiday or special occasion with a nice slice of garlic bread (unfortunately, I didn't have any) and a nice glass of wine.