Ingredients
Pasta and Vegetables
- 8 ounces fettuccine pasta (use gluten-free if needed)
- 2 Tbsp sesame oil
- 1 small white onion, diced (~1 ½ cup)
- 7 button mushrooms, sliced
Sauce and Flavorings
- 1 Tbsp soy sauce (use tamari if gluten-free)
- 3 cloves garlic, minced
- ⅓ – ½ cup kimchi, roughly chopped
- A handful of parsley
- A handful of green onion, chopped
Cashew Alfredo Sauce
- ½ cup cashews, soaked and drained
- 1 cup non-dairy milk (we like soy)
- ¼ cup nutritional yeast
- Juice of ½ lemon
- 1 clove of garlic
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp corn starch (or tapioca starch)
- 2-3 Tbsp vegan parmesan (optional)
Instructions
- Cook the Pasta: Prepare the fettuccine according to package instructions until al dente. Drain the pasta and drizzle with 1-2 tablespoons of sesame oil to prevent sticking. Set aside.
- Sauté Vegetables: Heat sesame oil in a medium pot over medium heat. Add the diced onion and sliced mushrooms, sautéing for 7-10 minutes until softened and lightly caramelized to build flavor.
- Prepare Cashew Sauce: While the vegetables cook, combine soaked and drained cashews, non-dairy milk, nutritional yeast, lemon juice, garlic clove, onion powder, salt, black pepper, and corn starch in a blender. Blend until completely smooth and creamy.
- Add Kimchi and Seasonings: To the pot with cooked onions and mushrooms, add soy sauce, minced garlic, and roughly chopped kimchi. Cook for 3-4 minutes, stirring frequently, to meld the spicy and savory flavors.
- Combine Sauce and Pasta: Pour the blended cashew sauce into the pot with the kimchi mixture. Add the cooked pasta, chopped parsley, and green onions. Stir thoroughly so everything is evenly coated. Continue cooking for an additional 2-3 minutes to allow the sauce to thicken and cling to the pasta.
- Serve: Dish out the pasta immediately, garnishing with extra fresh parsley and optional vegan parmesan for added flavor and texture.
Notes
- Soaking cashews for at least 2 hours or overnight yields a much creamier sauce.
- You can adjust kimchi quantity based on your spice preference; use less for mild and more for a stronger kick.
- For gluten-free options, ensure both pasta and soy sauce (use tamari) are certified gluten-free.
- Vegan parmesan is optional but adds a nice cheesy flavor; you can substitute with nutritional yeast if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop with a splash of non-dairy milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Korean-Italian)
- Diet: Vegan
