Vegan Fettuccine Kale Alfredo

🧂 Ingredients

• 4-5 Leaves Lacinato or Dinosaur Kale
• 2 Tbsp. Vegan Butter
• 2 Cups Onions
• 2 Tbsp. Garlic

  minced
• ½ Cup Cashews

  Soak in water 10 minutes to softened
• ½ Cup Nutritional Yeast
• ½ Cup Vegetable Stock

  Or use more pasta water
• 1 Tbsp. Italian Seasoning
• 1 Tsp. Salt

  or to taste
• ½ Tsp Black Pepper

  ground
• 16 oz Fettuccine Pasta
• 2 Cups Baby Bella or Button Mushrooms

  sliced (optional ingredients)
• 2 Tbsp. Vegan Parmesan

  optional garnish

Instructions

• 1 Boil the pasta to Al Dente according to package instructions, save 1 cup of
  Pasta water, and strain the pasta.
• 2 In a pan over medium heat add vegan butter, allow it to melt and add Onions.
  Sauté onions 2-3 minutes to sweat before adding the minced Garlic and sauté for
  another 1-2 minutes. Then add the chopped Kale and sauté until Kale is softened.
  Careful not to burn the Onions or Garlic.
• 3 In a blender, combine the cooked vegetables with Nutritional Yeast, Cashews,
  Vegetable Stock, Salt, Black Pepper, and Italian Season. Mix until Puree.
• 4 Sauté the Mushrooms, add a little bit of vegan butter to pan over medium heat,
  allow it to melt and add the mushrooms. Add Salt and black pepper to taste. Cook
  mushrooms until all liquid is evaporated, and mushrooms are slightly golden on
  the edges. Turn off the heat.
• 5 In the pan with the mushrooms, add the Kale Alfredo sauce, and cooked pasta.
  Stir to combine, ensuring all pasta is coated with the sauce.
• 6 Enjoy!!

Nutrition Info