This dairy-free Mushroom Fettuccine gives you all the comfort of a creamy alfredo, but with a magical vegan sauce made from cashews and zero gluten. Best of all, you can make it with ingredients you likely have on hand!
8oz cremini mushrooms, sliced
2 garlic cloves
1 cup raw cashews, soaked in boiling water for 20 minutes
1 1/4 cup of water
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoons lemon juice
1lb cooked Taste Republic Gluten-Free FettuccineDirections
- In a pan over medium high heat, saute the mushrooms with olive oil and salt for 8-10 minutes until lightly browned. Set some aside for topping the pasta later.
- Blend the cashews, mushrooms, garlic, water, lemon juice and seasonings until completely smooth.
- Boil the pasta according to package instructions, drain and toss with the blended sauce. Top with mushrooms and serve.
Via Naomi Hazan / @onelifetoeat