Ingredients
Dry
- 12 oz Fettuccine (vegan/egg-free)
- 1 cup Raw cashews (soaked in boiling water for 15 minutes and drained)
- 0.25 cup Nutritional yeast
- 0.5 tsp Garlic powder
- 1 tsp Fine sea salt (plus extra for boiling pasta)
- 0.5 tsp Freshly ground black pepper
- 0.125 tsp Ground nutmeg
Other
- 8 oz Cremini mushrooms (cleaned and sliced)
- 1 cup Fresh green peas (shelled)
- 4 cloves Garlic cloves (finely minced)
Wet
- 2 Tbsp Olive oil (divided)
- 1.25 cup Vegetable broth (low-sodium)
- 0.5 cup Unsweetened almond milk (or any plain non-dairy milk)
- 1 Tbsp Fresh lemon juice
Method
- 1. Boil a large pot of salted water. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
- 2. Prepare the sauce by adding the soaked cashews, vegetable broth, unsweetened almond milk, lemon juice, nutritional yeast, garlic powder, sea salt, black pepper, and nutmeg into a high-speed blender. Blend on high for 1 to 2 minutes until completely smooth and creamy.
- 3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté undisturbed for 3 minutes, then stir and cook for an additional 3 minutes until golden brown and tender.
- 4. Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and minced garlic to the skillet, stirring for about 1 minute until fragrant.
- 5. Stir in the fresh green peas and cook for 2 minutes until vibrant green and just tender.
- 6. Pour the blended Alfredo sauce into the skillet over the vegetables. Simmer gently over low heat for 2 minutes, stirring frequently, until the sauce warms and thickens slightly.
- 7. Add the cooked fettuccine to the skillet. Toss thoroughly to coat the noodles, adding reserved pasta water 1 to 2 tablespoons at a time if necessary to reach your desired consistency.
- 8. Remove from heat, adjust seasoning with additional salt and black pepper to taste, and serve immediately.
Chef's notes
For a nut-free variation, replace the cashews with 1 cup of soaked raw sunflower seeds or silken tofu. Fresh peas cook quickly, so ensure not to overcook them to maintain their sweet pop of texture.