Creamy Mushroom Fettuccine Alfredo Recipe
This recipe is rated 4.3 out of 5.
Gluten-free option
Protein-packed
Refined sugar free
Easy peasy
Kid-friendly
Comfort food
Lazy dinners
Main meals
If you still think cashews are just a crunchy snack, you likely haven’t had the pleasure of trying a cashew-based cheese or cream sauce. You’ll never look at those magical little commas the same way again!
You will need
Serves 4
- 300 g fettuccine
- 1 tablespoon extra virgin olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 200 g button mushrooms, sliced
- 2 tablespoons flat leaf parsley, finely chopped
Sauce
- 1 cup cashews
- 1 cup (200 g) silken tofu
- 1 cup unsweetened almond milk
- 3 teaspoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 cup nutritional yeast
- 1/2 teaspoon soy sauce
- 1/2 teaspoon salt
Directions
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Step 1
Boil pasta in a large saucepan with plenty of salted water.
-
Step 2
Meanwhile, to make carbonara sauce, place all ingredients in a food processor and process until smooth.
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Step 3
Heat oil in a large frying pan over medium heat. Add onion, garlic and mushrooms and cook, stirring, for 4-5 minutes until soft. Turn off heat and stir through sauce.
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Step 4
Drain pasta, reserving a small amount of the liquid (around 1/4 cup). Add pasta and reserved liquid to frying pan and toss well.
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Step 5
Divide among serving bowls and top with cracked black pepper and parsley.
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