Vegan Fettuccine Alfredo
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.
Vegan Fettuccine Alfredo
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About this Recipe
Elevate your next date night or weeknight meal with a luxurious, plant-based twist on a classic: Vegan Fettuccine Alfredo. This recipe delivers all the creamy, savory indulgence you crave, made quickly and easily with ingredients you can readily find.
What makes this Vegan Fettuccine Alfredo truly special is its rich and velvety sauce, crafted from either cashews or hemp hearts. This clever plant-based base combines with a secret ingredient – white miso paste – to create an unparalleled depth of flavor and complexity that mimics traditional dairy Alfredo, but with a unique, satisfying twist. The inclusion of sautéed or even smoked mushrooms adds another layer of umami and texture, setting this dish apart from standard vegan pasta.
Prepare to enjoy a remarkably creamy and comforting pasta experience. Each forkful brings together tender fettuccine, bright, fresh peas, and savory mushrooms, all coated in a lush, flavorful sauce. The subtle notes from the secret ingredient, combined with the brightness suggested by Meyer lemon zest, create a balanced and sophisticated profile. This dish is designed for two, making it perfect for a cozy evening, yet it feels special enough for any celebration.
Customization is simple with this versatile recipe. Swap out fresh peas for frozen ones, or try steamed broccoli or snow peas for a different green crunch. For a nut-free option, hemp hearts can be used instead of cashews for the cream base. And while sautéed mushrooms are delicious, don't hesitate to experiment with smoked mushrooms to add an extra 'wow' factor that will truly impress.
This creamy Vegan Fettuccine Alfredo is ideal for a romantic dinner for two or a delightful, quick indulgence after a long day. Serve it simply in a wide, shallow bowl to highlight its beautiful texture and vibrant ingredients.