Vegan Alfredo Pasta with Mushrooms & Peas

Ingredients

• 12 oz Fettuccine
• 8 oz Cremini Mushrooms
• 1 cup Frozen Peas
• ¾ cup Raw Cashews
• 4 cloves Garlic
• 3 tbsp Nutritional Yeast
• 1 tbsp Lemon Juice
• ½ cup Unsweetened Oat Milk
• 2 tbsp Olive Oil
• ¼ cup Fresh Parsley

Instructions

1. Cook fettuccine according to package directions. Reserve 1 cup pasta water. Drain.
2. Blend soaked cashews with oat milk, nutritional yeast, lemon juice, 1 garlic clove, and ½ cup pasta water until completely smooth.
3. Heat olive oil in a large skillet over medium-high heat. Sauté mushrooms 6 minutes until golden. Add remaining garlic, stir 30 seconds. Add peas, cook 1 minute.
4. Pour in the cashew alfredo sauce. Toss with drained fettuccine, adding more pasta water as needed. Season with salt and pepper to taste.
5. Serve topped with fresh parsley.