Fettuccine Alfredo with Marsala Mushrooms
This silky alfredo sauce comes together very quickly, perfect for a weeknight meal. If you already have a cooked potato on hand, you can prepare the sauce in the time it takes to cook the fettuccine noodles.
16 ounces fettuccine, cooked and drained
1/2 cup cashews
2 cups water
1 small potato, cooked and peeled
1 1/2 tablespoons vegan butter
1/2 – 2 tablespoons flour
1 teaspoon granulated garlic
2 teaspoons granulated onion
juice of 1 lemon
1/3 cup nutritional yeast
1 teaspoon salt
2 tablespoons white wine
fresh ground black pepper, to taste
8 ounces button or cremini mushrooms, cleaned and trimmed
1/3 cup Marsala wine
chives and vegan grated Parmesan (such as Go Veggie), to garnish