Creamy Vegan Alfredo Pasta
Indulge in a comforting and creamy vegan Alfredo pasta that combines the rich flavors of cashew cream and nutritional yeast for a delightful cheesy taste sans the dairy. Sautéed mushrooms and spinach add a nutritious and earthy twist to this classic dish.
Prep time: 15 minutesCook time: 20 minutesServes: 4
Ingredients
8 oz fettuccine pasta
1 cup raw cashews, soaked
1 1/4 cups water
3 tbsp nutritional yeast
2 tbsp lemon juice
2 cloves garlic
1 tbsp olive oil
1 tbsp vegan butter
8 oz mushrooms, sliced
2 cups fresh spinach
Salt and pepper to taste
Instructions
1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, and garlic. Blend until smooth and creamy. Set aside.
3. In a large skillet, heat olive oil and vegan butter over medium heat. Add sliced mushrooms and sauté until golden brown.
4. Add the spinach to the skillet and sauté until just wilted.
5. Pour the cashew cream into the skillet, stirring to combine with the mushrooms and spinach. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss to coat with the creamy sauce.
7. Serve immediately and enjoy your creamy vegan Alfredo pasta.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a skillet over low heat, stirring occasionally, until warmed through. You may need to add a splash of water or plant-based milk to loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
