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
Boil water and cook fettuccine noodles according to package instructions until al dente. Drain and set aside.
In a blender, combine raw cashews, filtered water, and nutritional yeast. Blend until smooth to create the sauce base.
In a large skillet, heat avocado oil or olive oil over medium heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become tender.
Pour the blended cashew sauce into the skillet with the vegetables. Stir well and heat through for 2-3 minutes. Season with salt and pepper to taste.
Add the cooked pasta to the sauce in the skillet. Toss everything together to coat the pasta evenly.
Serve immediately, garnished with chopped fresh parsley if desired.
