Creamy Vegan Mushroom Alfredo Pasta
Ingredients
- 1 lb fettuccine noodles or pasta shells(or pasta of choice)
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 tbsp avocado oil or olive oil
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped (optional)
- salt
- pepper
- Vegan parm
- Ingredients
- 1/2 cup nutritional yeast
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1 tsp salt
- 1/2 tsp garlic powder
Preparation
Method for Parm:1. Place all ingredients in a food processor or blender. Pulse until a powder is formed. Store in a jar in the fridge for up to 2 weeks! Enjoy on pasta, pizza or any meal of choice
Method for Pasta
Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the pasta noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box
Meanwhile in a large pan over medium heat, add oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes
In a high speed blender combine raw cashews and filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly
Add the nutritional yeast, tsp of salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce
Finish off with freshly cracked pepper, a pinch of salt if needed, parm and chopped fresh parsley
