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Creamy Cashew Mushroom Fettuccine is a must-try!

Creamy Cashew Mushroom Fettuccine is a delicious and creamy pasta dish made with soaked cashews, fresh mushrooms, and aromatic herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
  2. In a blender, combine the soaked cashews, vegetable broth, and a pinch of salt. Blend until smooth and creamy. Set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  4. 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.
  5. Stir in the dried thyme, dried oregano, salt, and pepper. Mix well to combine.
  6. 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.
  7. 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.
  8. Serve immediately, garnished with fresh parsley and lemon wedges on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gSodium: 300mgFiber: 5gSugar: 2g

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.

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