Creamy Mushroom Alfredo via @ChrissyGodwin

My plant-based bestie @chrissygodwin,  (best friends since 4th grade) has been making this creamy mushroom alfredo recently and once I tried it I needed to share this recipe. It has minimal ingredients making it perfect for a quick dinner and of course meal prep. Next time I’m going to throw some kale in there to get a green in the mix. I love trying new pasta recipes and experimenting with different veggies. I can tell you this one is going to be a regular with the fall weather kicking in.

Also follow Chrissy for the best “looks for less” finds. She’s the queen of this. Seriously – I’ll send her something I’m eyeing and in minutes she finds it for less!

Ingredients (all organic):

  • 1 box chickpea pasta (brand used found here)
  • 1 cup cremini mushrooms
  • 14 ox. Coconut milk (I prefer can for this – it thickens better)
  • 4-5 tablespoons nutritional yeast
  • Sea salt, cracked pepper, garlic powder and crushed red pepper to taste


  1. Boil chickpea pasta (follow instructions on box for boil time)
  2. Sauté mushrooms in avocado oil, water or veggie stock
  3. Add coconut milk, nutritional yeast and seasonings
  4. Once sauce becomes creamy and thickens, add in cooked chickpea pasta

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Comments (2)

  1. MWH Member

    What also I can use instead of the coconut milk?

    61 Days Ago

    1. Melissa Wood

      You could try it with another nut milk like almond or cashew – it just won’t be as creamy!

      57 Days Ago

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