Vegan Fettuccini Alfredo - with Mushrooms and Peas

The Below recipe was inspired by and modified from:
https://www.plantbasedjane.com/2017/10/cauliflower-alfredo-sauce-updated/

Ingredients

• 1lb fettuccine

• 2 cups cauliflower florets (about 1/2 a head of cauliflower

• 1/2 medium onion, diced

• 2 garlic cloves, minced

• 1 tablespoon vegan butter

• 1/3 cup nutritional yeast

• 1/4 cup vegan cream cheese

• 1 - 1/2 cups plant milk

• 1/2 lemon

• 8oz white button mushrooms, sliced

• 1/4 cup frozen peas

• 1 tsp salt

• 1/4 tsp pepper

Instructions

1. In a large sauté pan, melt vegan butter. On low heat, sauté your onion and garlic stirring often. Let your onions caramelize, which takes around 20 minutes.

2. While your onions and garlic are cooking, bring a small pot of water to boil. Boil the cauliflower florets until tender

3. Place cauliflower, onions & garlic, nooch, cream cheese, lemon juice and salt into a blender. Blend until smooth. Add plant milk gradually until desired thickness.

4. Bring a pot of water to boil and cook fettuccini according to instructions on package

5. In the same pan that used for onions, add a small amount more vegan butter or oil and cook mushrooms until browned, set aside.

6. Empty blender into the sauté pan and turn the heat on low. Heat sauce and add peas and mushrooms. Drain fettuccini and add to sauce. Serve with ground pepper, optional parsley, breadcrumbs, parmesan, or other garnishes of your choice