Vegan Fettuccine Alfredo with Shiitake Mushrooms

Vegan Fettuccine Alfredo with Shiitake Mushrooms

With all the flavor of a traditional Alfredo pasta, this dairy-free version is sure to impress even the toughest critics!

My husband is a huge fan of the classic Fettuccine Alfredo so I made this as his birthday dinner recently and we were practically licking the bowls clean!

If you love rich, creamy, mushroomy, garlicky, Alfredo-y deliciousness, then this is the dish for you!

Perfect for a cozy night at home!

Ingredients for Vegan Fettuccine Alfredo with Shiitake Mushrooms:

• olive oil
• yellow onion
• garlic
• silken tofu
• lemon juice
• sea salt
• ground black pepper
• Italian parsley – also known as flat-leaf parsley
• shiitake mushrooms

How to make Vegan Fettuccine Alfredo with Shiitake Mushrooms:

Cheers!

More favorite pasta recipes:

Penne with Artichokes, Walnuts, and Olives – All the flavors – the artichokes, the walnuts, the sun-dried tomatoes, the kalamata olives – they’re all just so good together!

Spaghetti with Brussels Sprouts & Breadcrumbs – A company-worthy pasta dinner with flavors of roasted Brussels sprouts and lemony, toasted Panko breadcrumbs.

Spaghetti Artichoke Barigoule – With the light flavors of artichokes, lemon, and fresh basil pesto, this is a perfect warm-weather pasta!

Vegan Spinach Parmesan Fettuccine – With only five ingredients and a start-to-finish time of 30 minutes or less, this has become one of our favorite go-to meals when we’re short on time or just want the simplicity of an easy, no-fuss pasta dinner.

Vegan Fettuccine Alfredo with Shiitake Mushrooms

With all the flavor of a traditional Alfredo pasta, this dish will impress even the toughest critics!

5 from 3 votes

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Author: Holly Gray

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Ingredients

• 2 tablespoons olive oil
• 1/2 cup yellow onion chopped
• 3 large cloves garlic minced
• 16 ounces silken tofu
• 1/2 cup water
• 2 tablespoons lemon juice
• 2 1/2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup Italian parsley chopped
• 1/2 pound shiitake mushrooms stems removed, and thin sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Instructions

• Preheat oven to 375 degrees F.
• To a medium size mixing bowl add mushrooms, olive oil, sea salt, and ground black pepper. Toss to coat. Onto a baking sheet, spread mushrooms in an even layer. Bake 20 minutes, until lightly crisp.
• To a medium skillet over medium high heat, add olive oil. When oil is hot, add onions; cook 3-5 minutes, until softened. Add garlic and cook an additional 1-2 minutes.
• To a high speed blender, add onions and garlic, silken tofu, water, lemon juice, sea salt, and ground black pepper. Blend on high 2 minutes, until consistency is smooth.
• Prepare fettuccine according to package directions. Drain well and toss with sauce mixture.
• To serve, top fettuccine with baked shiitake mushrooms and a sprinkling of Italian parsley. Serve warm.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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