Creamy Mushroom Fettuccine Alfredo

Calling all pasta lovers! This Creamy Mushroom Fettuccine Alfredo recipe is here to satisfy all cravings. The best part? This recipe can be vegan friendly and all in just about 30 minutes!

Recipe by Stephanie Banyas, New York Times Bestselling Cookbook Author and Recipe Developer.

TOTAL TIME35 minutes
serves4- 6


  • 1 lb dry fettuccine pasta
  • 1 container (8-ounces) Fresh Cravings Creamy Garlic Almond Dip
  • 2 Tablespoons olive oil
  • 1 lb sliced cremini or baby bella mushrooms
  • 2 teaspoons fresh thyme leaves, finely chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Pinch of red chili flakes, optional
  • 1/4 cup freshly grated Parmesan cheese or vegan Parmesan cheese, plus more for serving
  • 1/4 cup freshly grated Parmesan cheese or vegan Parmesan cheese, plus more for serving

(Optional) Vegan Parmesan Ingredients

  • 1 cup raw cashews or raw almonds
  • 3 heaping Tablespoons nutritional yeast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic powder


  1. Bring a large pot of cold water to a boil over high heat, add 2 tablespoons of kosher salt. Add pasta and cook until al dente, about 9 minutes. Before draining pasta, reserve 2 cups of pasta water and set aside.
  2. If making vegan parmesan: While the water is heating, combine cashews, nutritional yeast, salt, and garlic powder in a food processor. Pulse until finely chopped. (Note: this mixture will last, if tightly covered, in the refrigerator for up to 2 weeks.)
  3. While the pasta is cooking, heat oil in a large high-sided sauté pan over high heat until it begins to shimmer. Add the mushrooms and cook, stirring occasionally, until golden brown and liquid has evaporated, about 8 to 10 minutes. Add the thyme and parsley. Season to taste with salt, pepper, and optional red pepper flakes.
  4.  Scrape Fresh Cravings Creamy Garlic Almond Dip into the pan with mushrooms, stir to combine. Add 1/2 cup of the pasta water and 1/4 cup of the grated cheese, continue mixing until heated through and the mixture begins to thicken, about 2 minutes. Add the drained pasta and another 1/2 cup of pasta water. Mix until combined and creamy, adding more water if needed and cook 2 minutes longer.
  5. Stir in parsley and lemon zest, if using. Transfer to a large shallow bowl. Serve sprinkled with parmesan or vegan parmesan.