Creamy Vegan Alfredo Pasta

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Looking for a creamy pasta dish that’s both comforting and vegan? This Creamy Vegan Alfredo Pasta delivers indulgent flavors without any dairy. Perfect for a cozy night in, it’s a plant-based twist on a classic favorite.

Ingredients for Creamy Vegan Alfredo Pasta

Fettuccine pasta forms the sturdy base of this dish, capturing every bit of that luscious sauce. Raw cashews are the secret behind the creamy sauce; when blended, they mimic the richness of cream. Water helps to achieve the perfect sauce consistency. Nutritional yeast adds a cheesy flavor without any dairy. Lemon juice brightens the dish with a hint of acidity. Garlic provides that classic alfredo aroma and depth. Olive oil and vegan butter are used for sautéing, adding richness and depth to the vegetables. Mushrooms contribute an earthy, umami flavor, while fresh spinach boosts the nutritional profile with vitamins and minerals. Finally, salt and pepper bring all the flavors together.

Tips & Tricks

  • Soak the cashews overnight or in hot water for at least an hour to ensure a smooth sauce.
  • Feel free to add a splash more water if your sauce is too thick after blending.
  • Experiment with different mushrooms like cremini or shiitake for varied flavors.

Serving Suggestions

This pasta pairs beautifully with a simple green salad topped with a lemon vinaigrette, balancing the richness of the alfredo. For a heartier meal, serve alongside grilled or roasted vegetables like asparagus or broccoli.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! Any pasta shape you love will work just fine.
Is there a substitute for nutritional yeast?
Try adding a bit of miso paste for an umami kick if you’re out of nutritional yeast.

Creamy Vegan Alfredo Pasta Recipe Walkthrough

Start by cooking the fettuccine pasta according to the package instructions. While the pasta is boiling, grab a blender and combine the soaked cashews, water, nutritional yeast, lemon juice, and garlic. Blend this mixture until it’s silky smooth and set it aside for later.

In a large skillet, heat the olive oil and vegan butter over medium heat. Toss in the sliced mushrooms and sauté them until they turn a beautiful golden brown. This should take around 5 to 7 minutes. Next, add the spinach to the skillet, stirring until it’s just wilted, which happens pretty quickly.

Now, pour your creamy cashew sauce into the skillet. Stir well to ensure the mushrooms and spinach are evenly coated. Season with salt and pepper to your liking. Finally, add the cooked pasta to the skillet and toss everything together, ensuring the pasta is thoroughly coated with the sauce. Serve immediately while it’s piping hot and enjoy!

Why You'll Love This Recipe

  • Rich and creamy texture without the use of cream or cheese.
  • Quick and easy to make, perfect for busy weeknights.
  • Nutritionally packed with healthy fats and greens.
  • Customizable with your favorite veggies or proteins.

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

Step-by-step 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.

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