Rich and Creamy Vegan Mushroom Fettuccine Alfredo

Alfredo Ingredients

10 Ounces of Fettuccine Pasta Noodles
1/4 Cup of Potatoes, Peeled and Chopped
2 Tablespoons of Pumpkin Seeds, Shelled
1/4 Teaspoon of Onion Powder
1 Cup of Cauliflower, Finely Chopped
1 Tablespoon of Nutritional Yeast
1/4 Teaspoon of Garlic Powder
1 Large Pinch of Ground Black Pepper
2 Tablespoons of Fresh Lime Juice
1 Teaspoon of Sea Salt
1/2 Teaspoon of Dried Basil
1 Cup of Water
1 Tablespoon of Extra Virgin Olive Oil

Sauteed Mushroom Ingredients

1 Tablespoon of Extra Virgin Olive Oil
1 Tablespoon of Dry White Wine
1 Large Pinch of Spicy Chili Flakes
8 Garlic Cloves, Minced
1 1/4 Cups of Chopped White Mushrooms
1 Large Pinch of Dried Thyme
1 1/2 Tablespoons of Worcestershire Sauce
1/2 Cup of Chopped Vidalia Onion


(1.) Using a large cooking skillet, add the extra virgin olive oil and heat it over a medium setting. Add the white mushrooms, onion, garlic, and a pinch of sea salt. Saute these ingredients until they are golden and tender. Next, add in the dry white wine, Worcestershire sauce, and chili flakes and cook these additional ingredients for 30 seconds.

(2.) Next, add water to a large pot and bring it to a boil. Cook your fettuccine pasta noodles for 4 minutes. Add the cauliflower and potatoes to the boiling pasta and let all of the ingredients cook for an additional 6 minutes.

(3.) Add the drained cauliflower and potatoes to a blender, as well as the remaining alfredo ingredients and two tablespoons of the mushroom mixture. Blend all of these ingredients until they form a smooth and creamy mixture.

(4.) Add the blended sauce into the skillet with the mushrooms and onions and bring it all to a boil. Continue stirring the mixture until it thickens. Finally, place the pasta noodles into the sauce and stir until the noodles are completely coated with the creamy sauce. Let the mixture cool for 5 minutes then serve and enjoy.