Fettuccine Alfredo

Ingredients

• 12 oz. uncooked Fettuccini noodles
• 2 cups peas
• 4 cups chopped baby bella mushrooms
• 1 tablespoon olive oil
• ½ teaspoon salt
• 10 basil leaves, julienned

 

Alfredo Sauce Ingredients

• 2 cups raw cashews
• ½ cup nutritional yeast
• 2 minced garlic bulbs
• 2 cups unsweetened almond milk
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ teaspoon ground cayenne
• 1 tablespoon olive oil

Directions

1. Bring a pot of water to boil. Add pasta and cook per the directions.
2. In a nonstick pan, heat 1 tablespoon olive oil.
3. Add in chopped mushrooms and ½ teaspoon salt. Cook until soft.
4. In a blender, process the cashews to a fine powder. Add the nutritional yeast and 1 ½ cups of unsweetened almond milk. Season with salt, pepper and cayenne to taste.
5. In a nonstick pan, heat 1 tablespoon of olive oil and add minced garlic
6. When the garlic is brown, reduce heat and add the alfredo sauce
7. Blend together and slowly add ½ cup of unsweetened almond milk to thin out the sauce
8. Add peas and chopped mushrooms, combine
9. Salt and pepper to taste
10. Serve with basil leaves as garnish (optional)