Vegan Fettuccine Alfredo
Date night Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth. Can be made in under 30 minutes! Try this with Smoked Mushrooms for extra WOW factor!
Ingredients
- 5 ounces dry pasta, cooked to package direction
- 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
- optional: 8 ounces mushrooms, sauteed, or try smoked mushrooms!
- 1-2 tablespoons olive oil
- 1/2 white onion
- 4 fat garlic cloves
- 1/2 cup raw cashews, soaked or simmered see notes; or sub-hemp hearts
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1/2 teaspoon white miso paste
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
Directions
- 1
Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
- 2
Heat oil over med low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.
- 3
. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes, until golden and tender, seasoniong with salt.
- 4
Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
- 5
among two bowls.
- 6
with lemon zest, pepper, chili flakes and chopped parsley.