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Creamy Mushroom Fettuccine

We love pasta. It’s easy to make and so comforting. What’s your favorite pasta dish?

🍽 Serves 3-4

🕘 25-30 minutes


  • 3 onions (sliced)

  • 3 garlic cloves

  • 8-10 mushrooms

  • ½ cup cashews (soaked for 30min in boiling water)

  • 1 ½ cups soy milk

  • ½ lemon juice (approx. 2-3 Tbsp)

  • Salt, pepper to taste

  • 2 Tbsp nutritional yeast @realfooddirect

  • ½ pack fettuccine pasta (250g)

  • 2 Tbsp vegan butter (I used Olivani)

  • 4 Tbsp chopped parsley

  • 2 Tbsp olive oil (to caramelize onions)


  1. Slice onions. Pour 2 Tbsp olive oil into the frying pan. Add onions and caramelize them until soft and brown. (see video)

  2. Cook pasta according to the instructions. Don’t rinse your pasta 😉

  3. In a saucepan melt vegan butter, add whole garlic cloves and fry for 3 minutes. Add sliced mushrooms and 2 Tbsp parsley (leave 2 Tbsp for garnish) and fry for 10 min, stir occasionally. Add 2-3 Tbsp pasta water.

  4. To make the sauce: Pick garlic cloves from mushrooms and place them in a blender/food processor. Drain cashews and add them to the garlic. Add the rest of the ingredients and blend until combined and smooth.

  5. Combine the sauce with the mushrooms, add caramelized onion. Add pasta and mix well. Serve with fresh parsley.

  6. Enjoy 😊


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