FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE

Fettuccini with Vegan Mushroom Alfredo Sauce image

Provided by Christa Miller

Time 20m

Yield 8

Number Of Ingredients 15

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1 ½ cups raw cashews
2 cups unsweetened soy milk
1 cup water
¼ cup chopped fresh parsley
¼ cup nutritional yeast
1 tablespoon mellow white vegan miso
1 tablespoon lemon juice
1 teaspoon garlic powder
1 pinch ground nutmeg
1 teaspoon olive oil
5 cloves garlic, minced
3 pounds sliced fresh mushrooms
1 tablespoon water, or more as needed
1 teaspoon soy sauce
1 pound fettucine pasta, uncooked

Steps:

Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 62.2 g, Fat 15.8 g, Fiber 6 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 328.6 mg, Sugar 8.8 g