Indulge in a velvety, plant-powered twist on classic Italian pasta with this Creamy Cashew Mushroom Fettuccine. Rich, smooth cashew cream blends effortlessly with sautéed mushrooms and tender fettuccine noodles to create a luxurious dish that’s both comforting and wholesome. Whether you’re vegan, dairy-free, or just craving a deliciously creamy meal without the heaviness of traditional sauces, this recipe is a flavorful game-changer you won’t want to miss.
Why You’ll Love This Recipe:
Silky Cashew Cream: A luscious, dairy-free sauce that’s rich, smooth, and utterly satisfying.
Earthy Mushroom Flavor: Sautéed mushrooms add depth and umami that elevate every bite.
Comforting & Healthy: Hearty pasta with wholesome ingredients for a balanced indulgence.
Easy to Make: Simple steps and accessible ingredients make this perfect for any night of the week.
Vegan-Friendly & Versatile: Enjoy it as is or customize with fresh herbs, greens, or a squeeze of lemon for brightness.
Ingredients for Creamy Cashew Mushroom Fettuccine
It’s the little detail that makes a big impact. Here’s what you’ll need:
Fettuccine pasta: This wide, flat pasta is perfect for holding onto the creamy sauce. You can use whole wheat or gluten-free options if you prefer.
Raw cashews: Soaked cashews are the star of the show, transforming into a rich, creamy sauce. Make sure to soak them for at least two hours for the best texture.
Vegetable broth: This adds depth and flavor to the cashew cream. Opt for low-sodium broth to control the saltiness.
Olive oil: A splash of olive oil helps sauté the vegetables and adds a lovely richness to the dish.
Onion: Diced onion brings sweetness and aroma, creating a flavorful base for the sauce.
Garlic: Minced garlic adds a punch of flavor that complements the mushrooms beautifully.
Mushrooms: Fresh mushrooms, like button or cremini, provide a hearty texture and earthy flavor. Feel free to mix in your favorites!
Dried thyme and oregano: These herbs enhance the dish with aromatic notes. Fresh herbs can be used if you have them on hand.
Salt and pepper: Essential for seasoning, adjust to your taste for the perfect balance.
Fresh parsley: Chopped parsley adds a pop of color and freshness when garnished on top.
Lemon wedges: A squeeze of lemon brightens the dish and adds a zesty finish.
For those looking to boost the protein content, consider adding cooked chickpeas or tofu. You can also experiment with different vegetables like spinach, kale, or bell peppers for added nutrition and color. Exact measurements for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Creamy Cashew Mushroom Fettuccine
Now that you have all your ingredients ready, let’s get cooking! This Creamy Cashew Mushroom Fettuccine comes together in just a few simple steps. Follow along, and you’ll have a delicious meal on the table in no time.
Step 1: Cook the Fettuccine
Start by boiling a large pot of salted water. Once it’s bubbling, add the fettuccine. Cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember to reserve half a cup of that pasta water before draining! It’s liquid gold for adjusting your sauce later.
Step 2: Prepare the Cashew Cream Sauce
While the pasta cooks, grab your blender. Toss in the soaked cashews, vegetable broth, and a pinch of salt. Blend until the mixture is smooth and creamy. This cashew cream sauce is the heart of the dish, so make sure it’s velvety. If it’s too thick, don’t worry; you can always add a splash of water later.
Step 3: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it’s translucent. Then, throw in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally. You want those mushrooms to be tender and slightly browned. The aroma will be irresistible!
Step 4: Combine Sauce and Pasta
Now it’s time to bring everything together. Pour the cashew cream sauce into the skillet with the sautéed vegetables. Stir well to combine. If the sauce seems too thick, add some of that reserved pasta water until you reach your desired consistency. Next, add the cooked fettuccine to the skillet. Toss everything together, ensuring the pasta is evenly coated with that creamy goodness. Cook for an additional 2-3 minutes to heat through.
Step 5: Serve and Garnish
Your Creamy Cashew Mushroom Fettuccine is ready to shine! Serve it immediately, garnished with fresh parsley for a pop of color. Don’t forget those lemon wedges on the side. A squeeze of lemon adds a bright finish that elevates the dish. Enjoy every creamy, savory bite!
Tips for Success
Soak your cashews for at least two hours for a smoother sauce.
Don’t skip reserving pasta water; it’s key for adjusting sauce consistency.
For extra flavor, sauté the garlic just until fragrant to avoid burning.
Feel free to mix in seasonal veggies for added nutrition and color.
Garnish with lemon zest for an extra zing!
Equipment Needed
Large pot: For boiling the fettuccine. A deep skillet can work too.
Blender: Essential for making the creamy cashew sauce. A food processor is a good alternative.
Large skillet: For sautéing vegetables. A wok can also do the job.
Measuring cups: Handy for accurate ingredient portions.
Wooden spoon: Perfect for stirring and mixing everything together.
Variations
Protein Boost: Add cooked chickpeas, lentils, or tofu for a hearty protein punch.
Veggie Medley: Toss in seasonal vegetables like spinach, kale, or bell peppers for added nutrition and color.
Spicy Kick: Sprinkle in some red pepper flakes or a dash of hot sauce for a spicy twist.
Herb Infusion: Experiment with fresh herbs like basil or cilantro for a different flavor profile.
Nut-Free Option: Substitute the cashew cream with a silken tofu blend for a nut-free alternative.
Serving Suggestions
Side Salad: Pair with a fresh arugula or mixed greens salad drizzled with balsamic vinaigrette.
Garlic Bread: Serve with warm, crusty garlic bread for a comforting touch.
Wine Pairing: A crisp white wine, like Sauvignon Blanc, complements the creamy flavors beautifully.
Presentation: Serve in shallow bowls, garnished with extra parsley and a sprinkle of lemon zest for a vibrant look.
FAQs about Creamy Cashew Mushroom Fettuccine
Can I make Creamy Cashew Mushroom Fettuccine ahead of time?
Absolutely! You can prepare the cashew cream sauce and sauté the vegetables in advance. Just store them separately in the fridge. When you’re ready to eat, cook the fettuccine and combine everything for a quick meal.
Is this dish suitable for meal prep?
Yes! This Creamy Cashew Mushroom Fettuccine is perfect for meal prep. It keeps well in the fridge for up to three days. Just reheat it gently on the stovetop, adding a splash of water if needed to loosen the sauce.
Can I use different types of pasta?
Definitely! While fettuccine is a classic choice, you can swap it for any pasta you prefer. Penne, spaghetti, or even gluten-free options work wonderfully with the creamy cashew sauce.
What can I add for extra protein?
For a protein boost, consider adding cooked chickpeas, lentils, or tofu. These options blend seamlessly with the creamy sauce and enhance the dish’s nutritional value.
How can I make this dish spicier?
If you like a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce while sautéing the vegetables. It adds a delightful kick to the Creamy Cashew Mushroom Fettuccine!
Final Thoughts
Cooking Creamy Cashew Mushroom Fettuccine is more than just preparing a meal; it’s about creating a moment of joy. The rich, creamy sauce and tender mushrooms come together to form a dish that feels indulgent yet wholesome. Each bite is a reminder that plant-based meals can be both satisfying and delicious. Whether you’re sharing it with family or enjoying a quiet night in, this recipe brings warmth and comfort to the table. So grab your ingredients, roll up your sleeves, and let this delightful dish become a staple in your kitchen. You won’t regret it!
Creamy Cashew Mushroom Fettuccine is a delicious and creamy pasta dish made with soaked cashews, fresh mushrooms, and aromatic herbs.
Ingredients
Scale
8 ounces fettuccine pasta
1 cup raw cashews, soaked in water for at least 2 hours
1 cup vegetable broth
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a blender, combine the soaked cashews, vegetable broth, and a pinch of salt. Blend until smooth and creamy. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
Stir in the dried thyme, dried oregano, salt, and pepper. Mix well to combine.
Pour the cashew cream sauce into the skillet with the mushrooms and stir to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
Serve immediately, garnished with fresh parsley and lemon wedges on the side.
Notes
For added protein, consider adding cooked chickpeas or tofu to the dish.
Experiment with different vegetables such as spinach, kale, or bell peppers for added color and nutrition.
