CREAMY VEGAN MUSHROOM FETTUCCINE ALFREDO

Do you ever just crave a bowl of pasta filled with fresh seasonal mushrooms all mixed up with a creamy garlicky warm and wonderful sauce? Give our vegan version of this classic a go. 

Ingredients:

400 g brown rice fettuccine noodles

1 ½ cups Jumbo Raw Cashews (soaked for 3 hours minimum)

1 cup water

1 tsp apple cider vinegar

1 Tbsp lemon juice

1 cup finely chopped white onion

2 large portobello mushroom caps, thinly sliced

4 cups thinly sliced cremini mushrooms

4 cups fresh baby spinach

4 garlic cloves, minced

1 cup vegetable stock

½ cup dry white wine

2 Tbsp olive oil

1 tsp dried parsley

2 Tbsp fresh basil, finely chopped

½ tsp sea salt

½ tsp ground pepper

Directions:

Cook noodles to al dente. 

Rinse and drain cashews from soaking water and add to a high-powered blender along with water, apple cider vinegar and lemon juice. Blend until very smooth.

Sauté onion in olive oil for 2 minutes until soft and fragrant. Add mushrooms and cook for 4 minutes. When mushrooms are half cooked stir in minced garlic, sea salt and ground pepper, and cook for another 3-4 minutes then add white wine and simmer for 7 minutes.

Reduce heat to medium-low and stir in fresh basil and dried parsley, and cook for 1 minute.

Mix in the cashew cream, spinach and slowly stir in 1 cup of vegetable stock. Add noodles to the pan and toss to combine 

Tip: If reheating leftovers, heat in a pan adding small amounts of vegetable stock, a bit at a time, while tossing the noodles to thin out the sauce again.