Creamy Vegan Mushroom Alfredo Pasta

Name: Creamy Vegan Mushroom Alfredo Pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500g mushrooms, sliced (any variety); 1 cup raw cashews, soaked for at least 2 hours; 1 cup water; 3 tbsp nutritional yeast; 2 tsp lemon juice; ½ tsp salt (for the cashew sauce); ¼ tsp pepper (for the cashew sauce); 250g fettuccine pasta (gluten-free or regular); 3 tbsp olive oil; 3 cloves garlic, finely minced; ¼ cup shallots (or yellow onion), minced; ½ cup dry white wine; 1 tsp salt (for the mushroom mixture); 4 tbsp freshly chopped parsley, reserve 1 tablespoon for garnish

Creamy Vegan Mushroom Alfredo Pasta

Xotic Mushrooms

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Author:

Xotic Mushrooms

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

560

Embark on a culinary journey that beautifully marries the rich flavors of mushrooms with the creaminess of a classic Alfredo, but with a vegan twist!

This Creamy Vegan Mushroom Alfredo Pasta recipe promises a hearty and indulgent experience without the dairy.

With the natural, nutty creaminess of cashews and the umami-rich notes of mushrooms, this dish is a testament to how vegan dishes can be just as flavorful, if not more so, than their traditional counterparts.

Whether you're a long-time vegan or just looking for a sumptuous meat-free meal, this recipe will become a cherished addition to your repertoire.

Ingredients

500g mushrooms, sliced (any variety)
1 cup raw cashews, soaked for at least 2 hours
1 cup water
3 tbsp nutritional yeast
2 tsp lemon juice
½ tsp salt (for the cashew sauce)
¼ tsp pepper (for the cashew sauce)
250g fettuccine pasta (gluten-free or regular)
3 tbsp olive oil
3 cloves garlic, finely minced
¼ cup shallots (or yellow onion), minced
½ cup dry white wine
1 tsp salt (for the mushroom mixture)
4 tbsp freshly chopped parsley, reserve 1 tablespoon for garnish

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Directions

Prepare the Cashews:
Begin by soaking the cashews in room temperature water for at least 2 hours. If you're pressed for time, an alternative is to boil them for 10-15 minutes until they soften. Once soaked or boiled, drain and rinse them thoroughly.
Make the Cashew Cream Sauce:
In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, ½ tsp salt, and ¼ tsp pepper. Blend the mixture until you achieve a smooth, creamy consistency. If not used immediately, transfer the cream into an airtight container and refrigerate. This sauce can be stored for up to a week.
Cook the Pasta:
Fill a large pot with water, season with salt, and bring to a boil. Add the fettuccine pasta and cook until al dente, following the package instructions. Once cooked, reserve about a cup of pasta water and then drain the rest.
Prepare the Mushroom Mixture:
While the pasta is cooking, heat a large sauté pan over medium heat. Add the olive oil, minced garlic, and shallots. Sauté until they soften, which should take around 3-4 minutes. Once done, transfer them to a bowl and set aside.
Sauté the Mushrooms:
In the same pan, increase the heat to medium-high and add the sliced mushrooms. Ensure they're spread out evenly to avoid overcrowding. Cook the mushrooms for approximately 15 minutes, or until most of their released liquid has evaporated. Stir occasionally to ensure even cooking.
Combine and Simmer:
Once the mushrooms have reduced, pour in the dry white wine to deglaze the pan, scraping any bits from the bottom. Return the sautéed garlic and shallots to the pan, then add 1 tsp salt, ¼ tsp pepper, and 3 tbsp of freshly chopped parsley. Mix everything well and let it simmer for another 5 minutes.
Mix Pasta and Sauce:
Add the cooked fettuccine to the mushroom mixture. Pour over the prepared cashew cream sauce and gently toss everything together. If the sauce is too thick, you can add the reserved pasta water, a little at a time, until you achieve your desired consistency.
Serve:
Plate the pasta, garnishing each serving with the reserved fresh parsley. For an extra touch, you can also sprinkle some lemon zest or red pepper flakes for a hint of zest and heat, respectively.
Pairing Suggestion:
This creamy dish pairs beautifully with a side of crisp, green salad drizzled with a light lemon vinaigrette. If you're enjoying wine, a glass of light white wine, such as a Pinot Grigio or Sauvignon Blanc, would complement the flavors wonderfully.

Recipe Note

When preparing and enjoying the Creamy Vegan Mushroom Alfredo Pasta, consider the following additional notes for the best experience:

Cashew Alternatives: While cashews are ideal for this recipe due to their creamy texture when blended, if you have an allergy or simply don't have them on hand, blanched almonds or macadamia nuts can serve as substitutes. However, keep in mind that the flavor and texture might slightly differ.
Mushroom Choices: The type of mushroom used can impact the flavor of the dish. Cremini or white button mushrooms are commonly available and have a mild taste, but shiitake or portobello mushrooms can give a meatier texture and richer flavor. Feel free to mix and match based on availability and preference.
Nutritional Yeast: This ingredient is crucial for imparting a cheesy flavor without dairy. It's available at health food stores or in the organic section of larger grocery chains.
Pasta Selection: While fettuccine is suggested, you can utilize any pasta shape of your preference. Whole wheat or legume-based pastas (like lentil or chickpea pasta) can provide added nutrition.
Fresh Ingredients: Freshly minced garlic, shallots, and herbs make a significant difference in the depth of flavor. It's worth the extra effort over using dried or pre-packaged versions.
Consistency: The creaminess of the Alfredo sauce can be adjusted with the reserved pasta water. If you accidentally make it too thin, you can simmer it a bit longer to reduce and thicken.
Storage: If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep for 2-3 days, but it's best enjoyed fresh. When reheating, you might need to add a splash of water or plant-based milk to regain the creamy consistency.
Wine Pairing: If you're using white wine in the recipe, it's a good idea to pair the dish with the same wine. This ensures harmony in flavors.
Vegan Check: If serving this to strict vegans, make sure that the wine used is vegan-friendly. Some wines use animal-derived products in the fining process.
Boosting Protein: For an extra protein punch, consider adding tofu chunks or vegan sausage slices. They seamlessly integrate into the dish.

Remember, cooking is as much an art as it is a science. Feel free to adapt and adjust based on your preferences and enjoy the process!

Conclusion

There's something immensely satisfying about a plate of creamy pasta, especially when you know it's as nourishing as it is delicious.

This Creamy Vegan Mushroom Alfredo Pasta not only satisfies those comfort food cravings but does so with flair and finesse.

The harmonious blend of flavors and textures ensures that each forkful is an experience in itself. And the best part? It's made with all plant-based ingredients, making it a guilt-free indulgence.

So the next time you're looking to impress at a dinner party or simply want a dish that hugs your soul, remember this recipe. It's comfort food, elevated.