Mushroom Alfredo Tagliatelle

Mushroom Alfredo Tagliatelle recipe served in a bowl.


I’ve been seriously craving some yummy Alfredo and crossing my fingers I have most of the ingredients to make it!

Luckily the recipe is easy to make and is mostly made from staple ingredients.

Mushroom Alfredo Tagliatelle recipe served in a bowl.

Mushroom Alfredo Tagliatelle

This creamy Alfredo tastes super decadent but is still really easy to make and pretty healthy! The delicious sauce is made from Cashews and a few other ingredients.
5 from 3 votes
Total Time: 50 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Plant-Based Alfredo Pasta, Vegan Alfredo Pasta
Servings: 3


  • 6.5 oz Tagliatelle Pasta (Any wide noodle such as Fettucine would work)
  • 12 oz Baby Bella Mushrooms (You can use White Button instead)
  • 2/3 cup Onions chopped
  • 2 cloves Garlic minced
  • 1 1/2 tbsp Dry Sherry (optional but adds so much flavor)
  • 1 1/2 tbsp fresh Thyme
  • 1 tbsp Fresh Parsley chopped, plus more for garnishing
  • salt and pepper to taste

Alfredo Sauce


  • To make the Alfredo sauce: Soak the Cashews in Hot Water for at least 30 minutes. Drain, rinse and set aside.
  • In a blender combine the Cashews, Plant Milk, Nutmeg, Nutritional Yeast, Garlic Powder, Onion Salt, Salt & Pepper and blend until the mixture is completely smooth and creamy. You can add a bit more Milk if needed.
  • In a large skillet, sauté the Onion until it becomes translucent.
  • Add in the Mushrooms, Thyme and Garlic and continue to sauté until the Mushrooms have cooked down.
  • Add in the Sherry and the chopped Parsley and continue to cook for about 5 minutes.
  • Cook the pasta according to package directions.
  • Pour the Alfredo Sauce into the Mushroom mixture and mix well. Serve over the cooked pasta.
  • Garnish with more chopped Parsley.

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4 thoughts on “Mushroom Alfredo Tagliatelle”

    1. Hi Renee! Thanks for your comment! The sherry indeed didn’t show up for some reason, but we fixed that 2 hours ago. Could you try refreshing? It should show up now!

      (it should be 1 1/2 tbsp Dry Sherry)

Comments are closed.

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