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Mushroom Alfredo Tagliatelle

Mushroom Alfredo Tagliatelle

CREAMY MUSHROOM ALFREDO .

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.

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Mushroom Alfredo Tagliatelle

Mushroom Alfredo Tagliatelle

This dish tastes super decadent but is still really easy to make and pretty healthy! The creamy Alfredo is made from Cashews and a few other ingredients and the Mushrooms are sautéed with Onions, Herbs and a bit of Sherry.
5 from 2 votes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Recipe, Vegan, Vegan Alfredo Pasta
Servings: 3

Ingredients

  • 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 fresh Thyme
  • 1 tbsp Fresh Parsley chopped, plus more for garnishing
  • salt and pepper to taste

Alfredo Sauce

Instructions

  • 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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