Fast Mushroom Italian Fredo
Use KRAFT CREAMY ITALIAN DRESSING for the cream sauce. Add cannelini beans, riced cauliflower, canned sliced mushrooms, tarragon, garlic, capers, salt and pepper and cooked pasta.
GET OFF YOUR CAN AND COOK
Open containers that’s all.
Makes approx. 13 cups or 6 servings
1 T. mashed garlic in a tube (THAT’S TASTY brand) or 2 t. garlic powder
1 T. dried tarragon
fresh grind black pepper to taste – I use lots
12 oz. bag froz. riced cauliflower – CASCADIAN FARM ORGANIC – thawed
16 oz. KRAFT CREAMY ITALIAN DRESSING
2 T. sm. capers, drained
15.5 oz. can BUSH’S Cannellini Beans (white kidney beans)
3, DR WT 4 oz. cans mushroom slices, drained well – POLAR brand
salt to taste
1 lb. dried pasta – I used penne – cooked according to pkg. instructions, drained well and returned to pot – do not rinse
- Use short pasta; long strands don’t work well with the beans.
1- Cook pasta, drain, return to pot.
2- Add remaining ingredients, stir well and heat till very hot, stirring as needed. Don’t overcook – 5 minutes is enough.
3- Salt and pepper to taste.
4- Plate and serve.
Notes: Garnish with parsley if desired and a few twists of black pepper from the mill.
Many areas of the country and world do not have access to animal-free milk and cheeses. Yet, just about every place sells Kraft salad dressings. If you’re one of the lucky ones who have access to animal-free dairy, then sprinkling a bit of animal-free parmesan shaker cheese will enhance the dish further. But it’s not necessary; it was designed not to need the cheese.
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