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Creamy Alfredo Mushroom Pasta

Updated: Jun 23, 2018

Vegan Gluten Free Creamy Alfredo Mushroom Pasta fulfills all of your Olive Garden dreams without all of the butter and cream slathered on gluten-rich pasta.


1 box of your favorite gluten free noodles

½ package button mushrooms

½ c peas

1 can coconut milk

1/2 cup water

1/2 cup raw cashews

2 tablespoons nutritional yeast flakes

1/2 lemon

1 teaspoon salt

1 clove garlic

Pepper to taste


Cook noodles according to package instructions.

Sautee mushrooms and peas in oil until brown. Season with Salt and Pepper

In a high powered blender, mix coconut milk, water, cashews, nutritional yeast, lemon juice, salt, garlic, pepper, and parmesan.

Pour alfredo sauce into a pot and bring to a simmer over medium heat. Add in noodles and cook for about 5 minutes or until sauce begins to thicken. Remove from heat and add mushrooms, peas, and adjust seasoning. The sauce will continue to thicken as it cools.

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©Not That Kind of Vegan 2018