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mushroom-alfredo-pasta-recipe

Mushroom Alfredo Pasta

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 12 oz Fettuccine pasta Use gluten-free if needed
  • 1 cup Cashews Soaked in water for 2 hours
  • 2 cups Vegetable broth
  • 2 tablespoon Nutritional yeast
  • 1 tablespoon Olive oil
  • 1 medium Onion Chopped
  • 3 cloves Garlic Minced
  • 8 oz Mushrooms Sliced
  • 1 teaspoon Salt To taste
  • ½ teaspoon Black pepper To taste

Instructions 

  1. 1. Cook the pasta according to package instructions. Drain and set aside.
  2. 2. In a blender, combine soaked cashews, vegetable broth, and nutritional yeast. Blend until smooth.
  3. 3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until translucent.
  4. 4. Add sliced mushrooms to the skillet and cook until tender.
  5. 5. Pour the cashew sauce into the skillet. Stir and cook until the sauce thickens.
  6. 6. Add the cooked pasta to the skillet. Toss to coat the pasta with the sauce. Season with salt and pepper to taste.
  7. 7. Serve hot and enjoy!

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 4mg

Keywords

Mushroom, Pasta, Vegan
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