Sometimes you just need a big bowl of pasta for dinner! But this one is guilt-free with a creamy vegan alfredo sauce made with cashews, white wine and the added punch of flavorful mushrooms! If you can't eat cashews then you can substitute the cashews for the same measurement of soft tofu and reduce the the amount of fresh water in the cream sauce to a 1/2 cup.
** makes 4 servings
fettuccine alfredo ingredients:
400 g fettuccine
1 1/2 cups raw cashews (soaked for 20 minutes in hot water)
1 cup fresh water (1/2 a cup if using tofu instead of cashews)
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
2 tablespoons olive oil
1 cup finely chopped white onion
2 large portobello mushroom caps, thinly sliced
4 cups thinly sliced cremini mushrooms
4 garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 cup dry white wine (vegan friendly)
2 tablespoons fresh basil, finely chopped
1 teaspoon dried parsley
4 cups fresh baby spinach
1 cup vegetable stock
vegan parmesan ingredients (optional - can also buy a vegan parmesan product!)
2/3 cup raw cashews
1⁄4 cup nutritional yeast
1 teaspoon sea salt
To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. Lasts up to 3 weeks.
Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
In a large pan over medium heat sauté onion in olive oil for 2 minutes until soft and fragrant.
Then add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground pepper and cook for another 3 to 4 minutes.
Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low and stir in fresh basil and dried parsley and cook for another minute.
Then stir in the cashew cream, spinach, and slowly stir in 1 cup of vegetable stock. Stirring for about 4 minutes.
Add noodles to the pan and toss to combine everything well and coat noodles in sauce for 3 minutes.
Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground pepper as garnish.
hot tip: if reheating leftovers, heat in a pan adding small amounts of vegetable stock a bit at a time while tossing the noodles to thin out the sauce again.