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.

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.

Course Dinner

Cuisine Italian-Inspired

Keyword Plant-Based Alfredo Pasta, Vegan Alfredo Pasta

Total Time 50

Servings

Author Devorah Bowen

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 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

2/3 cup Raw Cashews
1 cup unsweetened non-dairy milk (I use Cashew Milk)
1/4 cup Nutritional Yeast
1/4 tsp Nutmeg ground
1 tsp Garlic Powder
1/2 tsp Onion Salt
salt and pepper to taste

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.