Vegan Recipes | Not That Kind of Vegan

Creamy Alfredo Mushroom Pasta

Vegan Fettuccini Alfredo

Vegan Gluten Free Creamy Alfredo Mushroom Pasta fulfills all of your Olive Garden dreams without all of the butter and cream slathered on gluten-rich pasta.


1 box of your favorite gluten free noodles

½ package button mushrooms

½ c peas

1 can coconut milk

1/2 cup water

1/2 cup raw cashews

2 tablespoons nutritional yeast flakes

1/2 lemon

1 teaspoon salt

1 clove garlic

Pepper to taste


Cook noodles according to package instructions.

Sautee mushrooms and peas in oil until brown. Season with Salt and Pepper

In a high powered blender, mix coconut milk, water, cashews, nutritional yeast, lemon juice, salt, garlic, pepper, and parmesan.

Pour alfredo sauce into a pot and bring to a simmer over medium heat. Add in noodles and cook for about 5 minutes or until sauce begins to thicken. Remove from heat and add mushrooms, peas, and adjust seasoning. The sauce will continue to thicken as it cools.

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