vegan fettuccine alfredo
Per serving : 338kCal / Carbs 23g / Protein 21g / Fat 18g
Ingredients
2 tsp rapeseed oil
400g fettuccine
1 medium onion, diced
3 garlic cloves, minced
110g mushrooms
Sea salt and cracked pepper
140g cashews, soaked overnight
1 tbsp lemon juice
280ml water
3 tbsp nutritional yeast
How to make it
- Start by bringing a large pot of salted water to boil. Cook fettuccine according to packet instructions.
- Meanwhile, bring a large pan to high heat, add rapeseed oil, onion and garlic. Cook for about 5 minutes or until onion has become soft.
- Add the mushrooms and salt and pepper and cook for another 5-7 minutes.
- Meanwhile in a high-speed beldner, add cashews, lemon juice and water. Blend until fully smooth.
- Pour over the mushrooms and simmer on low for 5 minutes, then add nutritional yeast and stir well.
- Once the pasta is cooked, add 125ml of hot pasta sauce to the sauce, then drain the pasta and add it to the pan also. Stir to combine.
- Divide into four bowls and serve with parmesan cheese if you desire.