The BEST EVER Vegan Mushroom Fettuccine Alfredo

The BEST EVER Vegan Mushroom Fettuccine Alfredo.

Olive Garden Worthy Pasta. It Should Be On Their Menu!
Gluten & Dairy Free, Soy Free, Vegan, Contains Nuts. 

** This Dish’s Featured Video Is In Need Of An Update

This video is unedited, one take, and shot with one hand. I will recreate, shorten, and replace this video in the future. Until then, enjoy every mess up and mouth jumble. It is a mess but this recipe is the best and the food looks insanely delicious, so while you do not have to watch the video, I do hope you will make The BEST EVER Vegan Mushroom Fettuccine Alfredo!

When you do make it, be sure to tag #nurturingherroots and #healthnuteats #urhealthnut so we can see your creation! Like and subscribe to my youtube channel.

Special thanks to Healthnutnutrition for this recipe. I have truly enjoyed your creation, you rock!

Say Yes And Satisfy Your Taste Buds

You will LOVE this alfredo sauce! That is why I call it, The BEST EVER Vegan Mushroom Fettuccine Alfredo. This dish is probably one of my most favorite fettuccine alfredo dishes ever. It is comparable and maybe even better than most fettuccine sauces that I have had, even before I went gluten and dairy free. It is delicately creamy and flavorful thanks to the herbs and spices and it’s super cheesy. Thick and smooth in texture. I couldn’t be more satisfied.

It will rock your socks off! The spices really give it that special touch, be sure to secure yourself some fresh herbs over the dry ones. However, I have used the dry herbs when the fresh ones were not available and it is still delicious. I am not usually a fan of parsley, but try a sprinkle of it with a dash of pepper at the end, it is perfecto! Everyone you know will enjoy this dish without hesitation. Make it and dig in! ENJOY.

P.s. Do Not Skip Any Steps

Especially the pasta water, oh man, I did that once and had to create a whole new batch of pasta just for it’s water. The starch from the water is what thickens the sauce. You’ve got this! Now go make The BEST EVER Vegan Mushroom Fettuccine Alfredo and let your mouth be in joyful bliss with every single bite.

I found this super cute herb kit at Wegmans this summer with all of my favorite herbs, and which happen to match the exact same herbs found in this recipe!! Granted I had to buy all new herbs and replant them to their name slot, it was still the coolest find I have found yet! I love wegmans and I love this herb combination. I am so excited for you to make The BEST EVER Vegan Mushroom Fettuccine Alfredo so that you too can be as fond of these herbs and this combination as I am! 

Pin and save The BEST EVER Vegan Mushroom Fettuccine Alfredo so that I can continue to test new recipes and share them with you! It is super easy, simply scroll over the pinterest image below and select “Pin It”. You can then sign in and select your favorite board category and save it for later.

The recipe is right here (below), it’s time to go shopping and get cooking!!! What Are You Waiting For?  (YUMM) Enjoy! 

The BEST Mushroom Fettuccine Alfredo Vegan GF DF (Mushroom Optional)

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Serves: 4 Cooking Time: 20MIN

Ingredients

• Pasta:
• 200g brown rice fettuccine noodles (half package)
• Salt (Optional to keep the noodles from sticking - read the package)
• _______
• Other Ingredients:
• 2 tbsp. olive oil
• 1 small Shallot (finely sliced)
• 2 cups king oyster mushrooms (thinly sliced) 
• 3 minced garlic cloves
• 1 cup pasta water **** DO NOT FORGET **** Add after garlic
• _______
• Cashew Cream:
• 1/2 cup raw cashews (soaked for 3 hours or overnight)
• 1/2 cup filtered water
• 1 tbsp. lemon juice
• _______
• Fresh Herbs and Spices:
• 1/2 vegetable or vegan chicken bouillon cube
• 2 tbsp. fresh basil (finely chopped)
• 3 sprigs of fresh thyme
• 1/2 tsp paprika 
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• _______
• Garnish:
• 1 tsp fresh parsley (optional)

Instructions

Boil water, add a little bit of salt (optional but recommended) to keep the noodles from sticking and cook pasta for roughly 10 minutes until al dente. (This is according to my pasta package instructions). You can follow your package instructions minus 2 minutes if you like al dente, I personally do not, I like my pasta really soft.

Cashew Cream:
Rinse your soaked cashews one last time, and drain the water.
In a high-speed blender add lemon juice, soaked cashews, and add fresh filtered water. Blend until smooth and set aside.

Combine all seasonings and herbs and set aside.

Once pasta is cooked, reserve a cup of pasta water for the sauce. (This is not the filtered water).  Drain the water and rinse the noodles with cold water to keep it from cooking longer, and from sticking.

Saute the shallots with the olive oil for 1-2 minutes on low-medium heat, then add your sliced mushrooms for 2-3 minutes.
Add garlic and cook for 1 minute.
Add in pasta water and mix well. Add combined herbs and seasonings and mix well.
Keep it on medium heat until it starts to simmer. Cook for 2-4 minutes, stirring occasionally.
Add the cashew cream, turn the heat down to low. Cover and cook for 2 more minutes until thickened.
Do a quick rinse of the pasta, and then add it to the thickened sauce.
Incorporate into the sauce, and heat it back up.
Plate it, garnish the dish with the parsley and a dash of pepper and enjoy The BEST EVER Vegan Mushroom Fettuccine Alfredo!!

Notes

Optionally you can add a handful of spinach to the dish around the time that you combine and heat the noodles back up. I only add spinach for more fiber and another serving of veggies.

Find other great recipes from Nurturing Her Roots on the Recipe Index.