PastaPlant-Based

Vegan Alfredo Pasta

A creamy vegan alfredo pasta with Fiber Gourmet Light Penne, cashew-based sauce, lemon, nutritional yeast, plant-based cream cheese, and sauteed mushrooms.

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

10 min
Prep time
20 min
Cook time
4
servings
Easy
Difficulty

Vegan Alfredo Pasta is a creamy, dairy-free penne dish made with a smooth cashew-based sauce and sautéed mushrooms. It delivers rich, comforting flavor while staying completely plant-based and balanced. With Fiber Gourmet Light Penne, this recipe is satisfying, savory, and perfect for an easy weeknight meal.

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

Sauteed mushrooms

2 to 3 cups sliced baby bella mushrooms

1 teaspoon oil

Optional coconut aminos for flavor

Quick Tips

✓

Adjust water to control thickness

✓

Cook mushrooms until well browned for a deeper flavor.

Why You'll Love This Vegan Alfredo Pasta

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

How To Make Vegan Alfredo Pasta

1

Blend all sauce ingredients until smooth and creamy.

2

Cook pasta according to package instructions.

3

Saute mushrooms in oil over medium heat until browned and tender.

4

Drain pasta and return to pot. Add mushrooms and sauce, then mix until ully combined.

5

Garnish with herbs and serve.

A Creamy, Plant-Based Favorite

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

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