Creamy Vegan Alfredo Pasta with Garlic & Mushrooms

If you’re craving a rich, creamy, and comforting pasta dish but want to keep it plant-based, this Creamy Vegan Alfredo Pasta with Garlic & Mushrooms is the perfect recipe! Made with a luscious cashew-based sauce, this dish is just as indulgent as traditional Alfredo, but it’s dairy-free, vegan, and packed with flavor. The addition of sautéed mushrooms and garlic takes it to the next level. Let’s dive into how you can make this creamy, savory dish!

Ingredients:

For the Pasta:

• 8 oz pasta (fettuccine, penne, or your favorite pasta)
• 1 tablespoon olive oil (for cooking the pasta)

For the Vegan Alfredo Sauce:

• 1 cup raw cashews, soaked for at least 4 hours or overnight (or boiled for 10 minutes if you’re short on time)
• 1 1/2 cups water (or vegetable broth for extra flavor)
• 3 tablespoons nutritional yeast (for a cheesy flavor)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

For the Garlic & Mushrooms:

• 1 tablespoon olive oil (for sautéing)
• 2 cups mushrooms, sliced (button mushrooms, cremini, or any type you prefer)
• 3 cloves garlic, minced
• 1/4 teaspoon dried thyme (optional)
• Salt and pepper, to taste

---

Instructions:

Step 1: Cook the Pasta

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, usually for about 8-10 minutes. Drain the pasta and set it aside, reserving a little pasta water for later if needed.

---

Step 2: Prepare the Vegan Alfredo Sauce

1. Blend the sauce: In a blender or food processor, combine the soaked cashews, water (or vegetable broth), nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little more water to reach your desired consistency.
2. Taste and adjust: Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or lemon juice for extra tang.

---

Step 3: Sauté the Garlic & Mushrooms

1. Cook the mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until the mushrooms are tender and have released their moisture.
2. Add garlic and seasoning: Add the minced garlic and dried thyme (if using) to the mushrooms and sauté for another 1-2 minutes, until fragrant. Season with salt and pepper to taste.

---

Step 4: Combine the Pasta and Sauce

1. Toss the pasta: Add the cooked pasta to the skillet with the sautéed garlic and mushrooms. Pour the creamy vegan Alfredo sauce over the pasta and toss until everything is well coated. If the sauce is too thick, add a little reserved pasta water to loosen it up.
2. Heat through: Cook everything together for an additional 2-3 minutes to let the flavors meld and heat through.

---

Step 5: Serve

1. Serve hot: Transfer the pasta to serving plates and garnish with extra black pepper, a sprinkle of nutritional yeast, or fresh parsley for added flavor and color.
2. Enjoy your creamy, dreamy vegan Alfredo pasta with garlic and mushrooms!

---

Tips and Variations:

• Add more veggies: You can add more veggies like spinach, zucchini, or broccoli to the pasta for extra nutrients and texture.
• Use almond milk: If you prefer a lighter version of the sauce, you can substitute the water with unsweetened almond milk for a creamier consistency.
• Make it smoky: For a smoky twist, add a pinch of smoked paprika or liquid smoke to the sauce.

---

Conclusion

This Creamy Vegan Alfredo Pasta with Garlic & Mushrooms is the perfect plant-based dish to satisfy your creamy pasta cravings. It’s rich, savory, and indulgent, yet completely dairy-free and vegan. The mushrooms add a hearty texture, while the cashew-based sauce brings all the creaminess you love in an Alfredo sauce. Serve this as a cozy dinner or a show-stopping dish for your next gathering—it’s sure to impress!