Fettuccine Pasta with Mushroom Cashew Sauce
Indulge in the velvety decadence of Fettuccine Pasta with Mushroom Cashew Sauce, a plant-based twist on creamy pasta perfection. This recipe features tender fettuccine noodles lovingly coated in a luxurious, dairy-free cashew sauce that's blended with rich vegetable broth, aromatic garlic, and a touch of nutritional yeast for a subtle cheesy flavor. Earthy sautéed button mushrooms bring depth, while a sprinkle of fresh parsley adds a burst of color and freshness. Ready in just 35 minutes, this quick yet satisfying dish is ideal for weeknight dinners or special occasions. Perfect for vegan pasta lovers, it's a wholesome, comforting meal that doesn’t compromise on taste.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 oz Fettuccine pasta
- 1 cup Cashews (raw, unsalted)
- 2 cups Water (for soaking cashews)
- 2 tbsp Olive oil
- 8 oz Button mushrooms (sliced)
- 3 cloves Garlic cloves (minced)
- 1.5 cups Vegetable broth
- 2 tbsp Nutritional yeast
- 0.5 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Directions
Step 1
Place the raw cashews in a bowl and cover them with 2 cups of hot water. Let them soak for at least 15 minutes while you prepare the other ingredients.
Step 2
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Step 4
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Remove the skillet from heat and set aside.
Step 5
Drain the soaked cashews and add them to a blender along with vegetable broth, nutritional yeast, dried thyme, salt, and black pepper. Blend until smooth and creamy.
Step 6
Pour the cashew sauce into the skillet with the cooked mushrooms and garlic. Stir well over low heat until the sauce is warm and gently bubbling. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Step 7
Add the cooked fettuccine pasta to the skillet and toss to coat the pasta evenly with the sauce.
Step 8
Serve immediately, garnished with chopped fresh parsley, and enjoy this creamy comfort dish!
Nutrition Facts
| Serving size | (1597.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2491.1 |
| Total Fat 100.0g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3245.1mg | 0% |
| Total Carbohydrate 329.3g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 30.4g | |
| Protein 88.6g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 133.6mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 2569.5mg | 0% |
Source of Calories