Vegan Mushroom Alfredo Pasta

1.Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms and sauté until golden brown and tender, about 7-8 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

3.Drain the soaked cashews and place them in a high-speed blender. Add almond milk, nutritional yeast, lemon juice, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and ground nutmeg. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes.

4.In the same skillet used for the mushrooms, melt the vegan butter over medium heat. Pour in the cashew Alfredo sauce and cook, stirring frequently, until it thickens slightly, about 3-4 minutes.

5.Add the sautéed mushrooms and garlic back into the skillet with the Alfredo sauce. Stir to combine and heat through for 1-2 minutes.

6.Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the creamy mushroom Alfredo sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

7.Taste and adjust seasoning with additional salt and pepper if needed.

8.Serve immediately, garnished with chopped fresh parsley and a sprinkle of vegan Parmesan cheese if desired.