Rich And Creamy Vegan Mushroom Fettuccine Alfredo

Not Your Typical Italian!

Everybody loves pasta! A good Italian food makes anyone happy. But, what if you are vegan? Will you be able to enjoy an Italian pasta? Yes, absolutely! With this recipe, your meal will be so satisfying without the guilt.

This Mushroom Fettuccine Alfredo recipe is gluten-free pasta and purely vegan. The great flavors that come from mushrooms and white wine, are replaced with non-dairy products like veggies and cashews for the same great taste you would find in a traditional dish. Making 4 servings worth, you will be sure to satisfy others than just yourself.

Just click on the link below and experience an awesome vegan dish.



400 g brown rice fettuccine noodles

1 1/2 C raw cashews (soaked for 3 hours minimum)
1 C water
1 tsp apple cider vinegar
1 tbsp lemon juice
1 C finely chopped white onion
2 large portobello mushroom caps, thinly sliced
4 C thinly sliced cremini mushrooms
4 C fresh baby spinach
4 garlic cloves, minced
1 C vegetable stock
1/2 C dry white wine
2 tbsp olive oil
1 tsp dried parsley
2 tbsp fresh basil, finely chopped
1/2 tsp sea salt
1/2 tsp ground pepper

To learn how to make this Delightful Creamy Vegan Mushroom Fettuccine Alfredo: Click Here

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