Here’s a hearty pasta dish featuring a healthier, nondairy version of cream-filled Alfredo sauce This dish also has some serious plant-based “beefiness” courtesy of seitan.
Cook the pasta according to package directions in a large cooking pot. If you’d like to use the peas, plunge them into the water with the pasta just as it’s turning al dente, simmer for another minute or so, then drain. Transfer back to the pot.
Meanwhile, heat about half of the olive oil or broth in a large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté over low heat until both are golden and soft.
Combine the sautéed onion and garlic with the tofu and nondairy milk in a food processor or blender. Process until completely smooth and creamy. Pour into the pot with the cooked pasta and stir together. Season with salt and pepper and cover.
Heat the remaining oil in the skillet along with the soy sauce. Add the seitan and sauté over medium-high heat until touched with browned spots here and there, about 8 minutes.
Add the mushrooms to the skillet and continue to cook until they’re wilted and done to your taste.
Serve at once, arranging a portion the hot cooked noodles on each plate and topping with some of the seitan and mushroom mixture. Top each serving with a little parsley.