Vegan Fettuccine Alfredo with Mushrooms -
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5 from 4 votes

Vegan Fettuccine Alfredo with Mushrooms

Fettuccine Alfredo with Mushrooms
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Pasta
Cuisine: Vegan Italian
Servings: 6 servings
Author: Vaishali Honawar


  • 16 ounces of fettuccine pasta, cooked per package directions. Time it so your pasta is al dente just as you are ready to mix with the sauce.
  • 1 tsp extra virgin olive oil
  • 4 cups mushrooms, sliced
  • 4 large sage leaves, finely chopped
  • 1/4 cup white wine
  • Ground white pepper to taste
  • 1 cup cashew pieces
  • 2 cups nondairy milk
  • 4 tbsp nutritional yeast
  • 1 large head of garlic, roasted. Slice off the top of the garlic bulb so the cloves are exposed, drizzle a few drops of olive oil on the garlic, wrap in some aluminum foil, place in a baking pan and roast in a preheated 400 degree oven about 30 minutes or until the cloves are soft and golden and squeeze out easily from the bulb.
  • Salt to taste


  • Soak the cashews with the nondairy milk for at least 30 minutes. Blitz in a blender with the yeast and the roasted garlic and salt to taste until you have a silky-smooth sauce.
  • Heat the oil in a large, heavy saucepan. Add the sliced mushrooms and saute for a minute. Add the wine and let the mushrooms cook, stirring frequently, until all the wine has evaporated and the mushrooms are caramelizing.
  • Add the chopped sage leaves, ground white pepper, and salt. Stir well and then pour in the cashew milk. You want a rather liquid sauce.
  • Cook the sauce, stirring frequently to ensure it doesn't stick at the bottom, for 10 minutes. Now add the cooked pasta and stir well to mix. Turn off the heat.
  • Add more salt and pepper if desired. This dish is best served hot because the sauce, which is utterly silky and smooth when fresh, has a tendency to dry out. If you do have leftovers though, it still tastes amazing.