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Bowl of no-cashew Alfredo pasta with sautéed onions, veggie ground round, mushrooms and cherry tomatoes. Surrounding the bowl of pasta is a dark teal napkin, golden cutlery, raw cherry tomatoes, raw mushrooms, uncooked pasta and spinach.

No-Cashew Alfredo Pasta (Vegan)

LingLing Deng
No-cashew creamy vegan alfredo sauce served with your choice of pasta, sautéed onion, mushroom, veggie ground round, spinach and cherry tomato.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tbsp margarine or vegan butter
  • ¼ cup finely diced white onion
  • 1 ½ tsp all purpose flour
  • ¾ cup unsweetened plant-based milk, I use cashew or almond milk
  • ½ cup vegetable broth, OR ½cup water + ½tsp vegetable bouillon
  • 1 tbsp nutritional yeast
  • ½ tsp garlic powder
  • salt and pepper to taste

Accompaniments:

  • ½ cup cremini mushroom, sliced
  • ¼ cup cherry tomatoes, halved
  • ¼ cup veggie ground round , I use Yves*
  • 1 Handful spinach, about 1 cup
  • 2 tbsp olive oil to grill veggies , optional
  • 4 servings of pasta of choice, I used fettuccini

Instructions
 

  • Cook the pasta according to package instructions. Be sure to add a tsp of vegetable oil and a pinch of salt. Reserve 1/4 cup of pasta water. Drain and set aside.
  • Let's make the sauce: In a large saucepan, melt the margarine on medium high heat. Add the onion and sauté until translucent and fragrant.
  • Add the flour and stir to make a roux. Add the plant milk and vegetable broth and stir until the roux is fully incorporated into the liquids.
  • Add the remaining ingredients: nutritional yeast, garlic powder and salt and pepper to taste. Simmer for 2mins, allowing the sauce to thicken slightly. Stir with a wooden spoon to avoid the sauce burning. Remove from the stove. If you're using the sauce later, you can store it in an airtight container or a jar in the refrigerator until ready to use.
  • In another sauce pan, heat the olive oil on high. Add the sliced mushrooms and halved tomatoes. Cook each side for about 2-3mins, or until golden brown. The tomato will release juice and that's okay. Add the veggie ground round and sauté for 1min.
  • Reduce the heat to medium-low and add the Alfredo sauce. Add the 1/4 cup of pasta water along with the cooked pasta. Simmer for 1 minute or until the sauce is bubbling.
  • Serve with your favourite pasta toppings such as fresh parsley, chili flakes or vegan cheese!

Notes

  • If you're not adding any of the vegetables, you can leave the sauce in the saucepan and add the cooked pasta into the pan.
  • The pasta water actually makes the sauce thicker because it contains starch from the cooked pasta, but if you prefer a thinner consistency, you can omit the pasta water.
  • The Alfredo sauce is best used within a day or so for optimal taste and freshness.
  • You can also make this recipe for two servings of pasta, but be prepared to have extra sauce!
  • *Yves Veggie Ground Round link (not sponsored)
Keyword alfredo, cherry tomato, fettuccini, mushroom, pasta, pasta dish, sautéed onion, vegan cream sauce, vegan ground round
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