Vegan Fettuccine Alfredo Pasta
Ingredients
- 1 lb fettuccine noodles (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 mushrooms, sliced
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped (optional)
- salt
- pepper
Preparation
Cook the fettuccine noodles according to package instructions until al dente.
In a large skillet, heat the avocado oil or olive oil over medium heat.
Add the finely chopped onion and minced garlic, sauté until fragrant and translucent, about 3-5 minutes.
Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
In a blender, combine the raw cashews, filtered water, and nutritional yeast. Blend until smooth and creamy.
Pour the blended cashew sauce into the skillet with the sautéed vegetables. Stir to combine and heat through.
Drain the cooked pasta and add it to the skillet. Toss everything together until well coated.
Season with salt and pepper to taste.
Optionally, garnish with chopped fresh parsley before serving.
