Go Back
Print Recipe

30-min Creamy Mushroom Alfredo

This creamy mushroom pasta will satisfy your dairy cravings any day! Cheesy, ultra creamy and an umami burst of flavour from shitake mushrooms.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Fusion, Italian
Keyword: alfredo, pasta salad
Servings: 1

Equipment

  • 1 Blender
  • 1 Large Pan

Ingredients

  • 60 g pasta serving
  • 1/4 cup raw cashews
  • 1 cup gluten free oat milk
  • 1 tbsp nutritional yeast
  • 1/8 tsp hing (sub 1 tsp garlic powder)
  • 1/2 tbsp lemon juice
  • salt
  • pasta water
  • 4 shitake mushrooms
  • 1 tbsp olive oil

Toppings

  • Vegan Parmesan

Instructions

  • Boil cashews in hot water and let it sit for 10 minutes.
  • Boil pasta according to package ingredients until al dente.
  • Blend together soaked cashews, 1/2 cup oat milk, nutritional yeast, and spices for pasta sauce.
  • Chop up some shitake mushrooms. Heat a large frying pan. Add some olive oil and sauté the mushrooms until brown and fragrant.
    In this step, you can choose to omit the oil if you prefer a oil free recipe.
  • Add 1/2 cup of oat milk and stir. Add in the blended mixture with cashews and mix in your pasta. Add a splash of pasta water to ensure the sauce remains creamy.
  • Serve immediately with vegan parmesan.

Notes

  1. You can make this recipe gluten free by using gluten free pasta, gluten free oat milk (or soy milk) and making sure the nutritional yeast you're using is gluten free as well. 
  2. This recipe can also easily be oil free if you omit olive oil when sautéing the mushrooms. 
  3. You can soak the cashews overnight instead of the express method if you have more time on your hands. The longer it soaks, the creamier your pasta sauce will be.