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vegan fettuccine alfredo

Easy Fettuccine Alfredo with Cashew Alfredo and Spring Vegetables.

Fettuccine pasta noodles tossed in a housemade cashew alfredo sauce topped with organic seasonal fresh herbs and vegetables. 
Course Dinner, Lunch
Cuisine Italian

Ingredients
  

  • Ingredients for pasta:
  • 10 oz. gluten free linguine or pasta of your choice
  • 3 tablespoons cooking oil
  • 1 teaspoon sea salt
  • Ingredients for cashew alfredo:
  • 1 cup raw cashews soaked 8 hours and rinsed
  • 3 cloves fresh garlic
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons nutritional yeast
  • 2 teaspoons sea salt
  • 1/4 tsp black pepper
  • 3/4 cup water
  • Remaining ingredients:
  • 1 tablespoon cooking oil
  • 2 cups fresh spinach
  • 1 cup baby portobello mushrooms – sliced
  • 2 tablespoons Bragg's Liquid Aminos
  • 1/4 cup fresh broccoli
  • 2 tablespoons fresh basil - chopped
  • 1 tablespoon scallions
  • 1/4 fresh avocado
  • Salt
  • Olive Oil

Instructions
 

  • Boil pasta according to instructions on the package and set aside.
  • In a blender, blend all of the ingredients for the cashew alfredo until smooth. Transfer to a small pot and simmer on low until heated, about 5 minutes.  Make sure you do not overcook the cashew alfredo as it will start to curdle if cooked too long.
  • Heat cooking oil in the skillet on high heat and add mushrooms. Cook for 2 minutes, while pressing the mushrooms into the skillet with the back of a spatula to help the mushrooms brown.   Add the Liquid Aminos and cook for another 3-4 minutes. Turn off the heat and stir in fresh spinach.
  • Add the broccoli florets, a pinch of salt and a tablespoon of olive oil to a small pot and steam the broccoli for 5 minutes.
  • Combine pasta and desired amount of cashew alfredo. Mix well. Top with all of the veggies and serve warm.

Notes

Chef tip: If you forget to soak your cashews, no worries, just place the cashews in a bowl of hot water for 30 minutes and cover.  Rinse the cashews in cool water and you are good to go! 
Keyword vegan
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