Vegan Alfredo Pasta

This vegan alfredo pasta with mushrooms is creamy, savory, and packed with plant-based flavor.

Why You’ll Love This Vegan Alfredo Pasta

The cashew-based sauce is rich and smooth, while sautéed mushrooms add depth and texture for a satisfying bite.

Ingredients

• 8 oz dry Fiber Gourmet Light Penne

Alfredo sauce:

• 2 cups raw cashews, soaked
• Juice of 1/2 lemon
  
• 1 tablespoon nutritional yeast
• 1 heaping tablespoon plant-based cream cheese
• 1/2 to 1 cup water (adjust for consistency)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Sautéed mushrooms:

• 2 to 3 cups sliced baby bella mushrooms
• 1 teaspoon oil
  
• Optional coconut aminos for flavor

How To Make Vegan Alfredo Pasta

1. Blend all sauce ingredients until smooth and creamy.
2. Cook pasta according to package instructions.
3. Sauté mushrooms in oil over medium heat until browned and tender.
4. Drain pasta and return to pot. Add mushrooms and sauce, then mix until fully combined.
5. Garnish with herbs and serve.

Tips For The Best Vegan Alfredo

Adjust water to control thickness. Cook mushrooms until well browned for a deeper flavor.

A Creamy, Plant-Based Favorite

This dish is a rich, satisfying vegan pasta with balanced flavor and texture.