Vegan Fettuccine Alfredo Pasta

Ingredients

• Baby Bella Mushrooms Packaged

  Cremini - Freshdirect

  1 cup chopped raw or 70g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Tomatoes

  Red, ripe, raw, year round average

  ⅔ cup cherry tomatoes or 99g

• Cashew nuts

  Nuts, raw

  2 cup or 274g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Mozzarella Shred

  Daiya

  30g

• Salt

  Table

  2 tbsp or 36g

• Minced Garlic

  Coles

  5 grams or 5g

• Arrowroot flour

  4 tbsp or 32g

• Organic Fettuccine

  Whole Foods Market

  16 ounces or 456g

Directions

1. Soak cashews, drain and add to blender along with 4 cups of water and arrow root powder to make cashew cream.
2. Bring water to a boil in a large pot and add fettuccine. Cook 10-17 minutes stirring occasionally.
3. While fettuccine is cooking, add a little water and soy sauce to pan and sauté mushrooms. Add red peppers let cook for a minute than add tomatoes. Salt to taste. Set aside.
4. In a gravy pot, Add cashew cream, salt, minced garlic, nutritional yeast and vegan cheese. Mix until thick and creamy.
5. Mix all ingredients together. Enjoy.

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