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Vegan Fettuccine Alfredo

Cashew-cream Alfredo with mushrooms and spinach over brown rice fettuccine.

Ingredients

• 400 gbrown rice fettuccine noodles
• 1½ cupraw cashews (soaked for 3 hours minimum)
• 1 cupwater
• 1 tspapple cider vinegar
• 1 tbsplemon juice
• 1 cupfinely chopped white onion
• 2large portobello mushroom caps, thinly sliced
• 4 cupthinly sliced cremini mushrooms
• 4 cupfresh baby spinach
• 4garlic cloves, minced
• 1 cupvegetable stock
• ½ cupdry white wine
• 2 tbspolive oil
• 1 tspdried parsley
• 2 tbspfresh basil, finely chopped
• ½ tspsea salt
• ½ tspground peppe
• Artichoke hearts

Instructions

1. Bring a large pot of salted water to a boil. Cook noodles to al dente. If using brown rice pasta you will need to rinse the noodles when draining to keep the firm texture. Just before adding them to the sauce you can rinse them again with cold water to prevent sticking.
2. Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
3. In a large pan over medium heat sauté onion in olive oil for 2 minutes until soft and fragrant.
4. Then add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground pepper and cook for another 3-4 minutes.
5. Once mushrooms have shrunk and released all their water, add in white wine and simmer for 7 minutes. Reduce heat to medium-low and stir in fresh basil and dried parsley and cook for another minute.
6. Then stir in the cashew cream, spinach, and slowly stir in 1 cup of vegetable stock. Stirring for about 4 minutes.
7. Add noodles to the pan and toss to combine everything well and coat noodles in sauce for 3 minutes.
8. Serve immediately. OPTION to add vegan parmesan cheese on top and more ground pepper or sea salt as desired.