- 1 pound fettuccine, or any pasta of choice
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil, or avocado oil
- 1 cup mushrooms, sliced `
- 1 cup raw cashews
- 2 cups filtered water
- 4 tablespoons nutritional yeast
- Parsley, chopped, for garnish
- Vegan Parmesan, optional
Bring a large pot of water to boil. Add a couple tablespoons of salt to the boiling water. Add the fettuccine or your choice of pasta. Cook for 11 minutes or follow the directions on your pasta box.
Meanwhile, in a large pan over medium heat, add 2 tablespoons of oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes.
In a high speed blender combine raw cashews, you don’t have to soak cashews and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.
Add the nutritional yeast, salt and pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.
Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley.
*Note: You can add vegan Parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tasty! Lastly feel free to add any other veggies or add ins besides the mushrooms.