Creamy Dairy-Free Mushroom Fettuccine Alfredo

This mouth-watering Mushroom Fettuccine Alfredo has a V.I.P ingredient that makes it low in fat and extra nutritious!

When I was growing up, my family would often go out for Italian. My favorite dish was always Fettuccine Alfredo. I know now that this was my favorite dish because it was full of butter, cream, and cheese. I also know that I no longer want to consume any dish with high-fat dairy products.

So it was my goal create a healthy plant-based Fettuccine Alfredo. The key ingredient, white beans, make this dish creamy and keeps it low in fat. Plus, the beans add lots of protein and fiber. This is one delicious and nutrient-packed Mushroom Fettuccine Alfredo.

If you do want a more decadent Alfredo sauce and you don't mind having some nuts, then use raw cashews instead of the white beans. Whichever route you choose, it will be delicious.

Dairy-Free Mushroom Fettuccine Alfredo

By Chef Katie Mae
 
Makes 4 servings | Ready in 25 minutes | Stores 4 days in fridge

INGREDIENTS

• 1 large yellow onion, diced
• 12 Crimini mushrooms, thinly sliced
• 2 portabella mushrooms, thinly sliced
• 4–8 garlic cloves, minced (1­–2 teaspoons garlic granules)
• ½ cup water
• 1 cup unsweetened, non-dairy milk
• ¾ cup cashews OR cooked white beans*
• 2 tablespoons nutritional yeast
• 2 tablespoons Italian seasoning, or more to taste
• ½ teaspoon black pepper, or more to taste
• 14 oz gluten-free noodles (grain, legume or veggie)
• 1 lemon, juiced
• ¼ cup fresh diced basil, plus extra for garnish
• ¼ cup fresh diced parsley, plus extra for garnish

DIRECTIONS

1. In a large sauté pan over medium heat, add onion and mushrooms, and cover. After a few minutes add the garlic, stirring occasionally so the veggies don’t stick.
2. Once the onions are translucent and the mushrooms are cooked, turn of the heat and transfer one third of the veggies to a blender.
3. Add the water, non-dairy milk, cashews/beans, water, nutritional yeast, Italian seasoning and black pepper. Blend into a creamy Alfredo sauce.
4. In a medium pot, bring water to a boil. Add pasta and cook as directed. When pasta is al dente, remove from heat and drain. In one of the pans, combine the pasta, Alfredo sauce veggies. Turn the heat to low-medium. Once the sauce is warm, stir in lemon juice and fresh basil and parsley. Serve immediately because the sauce will thicken as it cools.

CHEF'S NOTES

For a richer, creamier Alfredo sauce, use cashews rather than the beans. However, if you are sensitive to nuts or prefer a very-low fat dish, then use white beans, such as cannellini beans.