Creamy Vegan Garlic Mushroom Fettuccine
Indulge in this rich, velvety pasta dish featuring earthy mushrooms and aromatic garlic in a luscious dairy-free cream sauce. Ready in under 30 minutes, it's the ultimate comfort food for busy weeknights.
Ingredients
Ingredients
- 12 oz fettuccine pasta use gluten-free if needed
- 2 tbsp olive oil divided
- 1 lb cremini mushrooms sliced thick
- 4 cloves garlic minced
- 1 cup raw cashews soaked in hot water for 15 mins
- 1 cup vegetable broth low sodium preferred
- 1 tbsp nutritional yeast for cheesy flavor
- 1 tsp lemon juice freshly squeezed
- 1 tsp fresh thyme chopped, plus extra for garnish
- to taste pinch salt and black pepper
Notes
Storage: Keep in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; reheat gently with a splash of water or vegetable broth to loosen. Make-Ahead: The cashew cream sauce can be made up to 3 days in advance and stored in the fridge. Variations: Add spinach in the last 2 minutes of cooking, or swap mushrooms for roasted red peppers and zucchini. For extra richness, stir in 2 tbsp of vegan butter at the end.