Simple 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 to taste
- pepper to taste
Preparation
Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the fettuccine noodles or pasta of choice. Cook for 11 minutes or follow the directions on the 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 the cashew milk over the mushrooms and bring heat to low. Simmer for 3 minutes, until the sauce begins to thicken slightly.
Add the nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the sauce, and mix. Once the noodles are cooked, use tongs to transfer them straight from the pot to the sauce. Add 1/2 cup of hot pasta water and mix all together until the noodles are fully coated with sauce.
Finish off with freshly cracked pepper, a pinch of salt if needed, and chopped fresh parsley.
