Sometimes all you need is a big bowl of creamy, comforting pasta for dinner. This week, shake things up with this healthy, vegan and gluten-free take on fettuccine alfredo: it incorporates all the great flavours of white wine and mushrooms, but we’ve replaced the dairy with cashews and veggie stock for the sauce!
If reheating leftovers, heat in a pan adding small amounts of vegetable stock, a bit at a time, while tossing the noodles to thin out the sauce a
Bring a large pot of salted water to a boil and cook noodles to al dente. If using brown rice pasta, you’ll need to rinse the noodles when draining to keep the firm texture. Just before adding them to the sauce, rinse them again with cold water to prevent them from sticking to the pot.
Meanwhile, rinse and drain cashews from soaking water and add to a high-powered blender along with water, apple cider vinegar and lemon juice. Blend until very smooth.
In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.
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.
Once mushrooms have shrunk and released all their water, add white wine and simmer for 7 minutes.
Reduce heat to medium-low and stir in fresh basil and dried parsley, and cook for 1 minute.
Mix in the cashew cream, spinach and slowly stir in 1 cup of vegetable stock, stirring for about 4 minutes.
Add noodles to the pan and toss to combine everything well, coating noodles in sauce, for 3 minutes.
Top with vegan parmesan cheese and more ground pepper or sea salt as desired. Serve immediately.