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
Bring a large pot of water to boil, add 2 tablespoons of salt, then add the fettuccine noodles or pasta of choice, and cook for 11 minutes or as per package directions.
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 for 1 minute until smooth, pour the cashew milk over the mushrooms, reduce heat to low, and simmer for 3 minutes until the sauce thickens slightly.
Add nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the sauce and mix, then once noodles are cooked, transfer them directly to the sauce using tongs, add 1/2 cup of hot pasta water, and mix until noodles are fully coated with sauce.
Finish with freshly cracked pepper, a pinch of salt if needed, and chopped fresh parsley.
Tips
Add vegan parmesan on top for extra flavor.
Incorporate 1-2 tablespoons of vegan butter for a richer sauce.
Include additional vegetables or ingredients as desired.
