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Creamy Cashew Cream Alfredo Pasta Recipe with Easy Sautéed Mushrooms

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A rich, garlicky, plant-based Alfredo pasta featuring creamy cashew sauce and tender sautéed mushrooms. This quick and easy recipe delivers nostalgic comfort without dairy or heaviness.

Ingredients

Scale
  • 1 cup raw cashews, soaked for at least 4 hours or overnight
  • 3 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1 to 1 1/2 cups unsweetened plant-based milk (almond or oat milk recommended)
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 8 ounces fresh mushrooms, sliced (cremini or baby bella recommended)
  • 12 ounces fettuccine or your favorite pasta (gluten-free options work well)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)
  • Optional: red pepper flakes or vegan Parmesan for topping

Instructions

  1. Soak the cashews: Place 1 cup raw cashews in a bowl and cover with water. Soak for at least 4 hours or overnight. Drain and rinse before using.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of your pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain, reserving 1/2 cup (120 ml) pasta water. Set aside.
  3. Sauté the mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 8 ounces (225 grams) sliced mushrooms and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden and tender. Add 3 minced garlic cloves and sauté for another minute until fragrant. Remove from heat and set aside.
  4. Make the cashew cream Alfredo sauce: In your blender, combine soaked cashews, 1 to 1 1/2 cups (240-360 ml) unsweetened plant milk, 1/4 cup (20 grams) nutritional yeast, 1 tablespoon lemon juice, and a pinch of salt and pepper. Blend on high until ultra-smooth and creamy, about 1-2 minutes. The sauce should be thick but pourable.
  5. Combine pasta and sauce: Return the skillet to low heat. Pour in the cashew cream sauce and warm gently, stirring frequently. Add the cooked pasta and toss to coat evenly. If the sauce is too thick, stir in reserved pasta water a little at a time until desired consistency is reached.
  6. Add mushrooms: Fold in the sautéed mushrooms and garlic, stirring well to combine all the flavors.
  7. Season and serve: Taste and adjust salt, pepper, and lemon juice if needed. Garnish with chopped fresh parsley and optional red pepper flakes or vegan Parmesan.

Notes

Soak cashews thoroughly for best creamy texture; use a high-speed blender for smooth sauce. Reserve pasta water to adjust sauce consistency. Warm sauce gently to avoid curdling. Can substitute gluten-free pasta for gluten-free diet. Sauce can be made ahead and stored in fridge up to 3 days.

Nutrition

Keywords: cashew cream, Alfredo pasta, vegan pasta, sautéed mushrooms, plant-based, dairy-free, gluten-free option, creamy sauce

Find it online: https://prismtaste.com/creamy-cashew-cream-alfredo-pasta-recipe-with-easy-saut-e-ed-mushrooms/