Vegan Fettuccine Kale Alfredo

Boil the pasta to Al Dente according to package instructions, save 1 cup of Pasta water, and strain the pasta.
16 oz Fettuccine Pasta
In a pan over medium heat add vegan butter, allow it to melt and add Onions. Sauté onions 2-3 minutes to sweat before adding the minced Garlic and sauté for another 1-2 minutes. Then add the chopped Kale and sauté until Kale is softened. Careful not to burn the Onions or Garlic.
4-5 Leaves Lacinato or Dinosaur Kale, 2 Tbsp. Vegan Butter, 2 Cups Onions, 2 Tbsp. Garlic
In a blender, combine the cooked vegetables with Nutritional Yeast, Cashews, Vegetable Stock, Salt, Black Pepper, and Italian Season. Mix until Puree.
1/2 Cup Cashews, 1/2 Cup Nutritional Yeast, 1/2 Cup Vegetable Stock, 1 Tbsp. Italian Seasoning, 1 Tsp. Salt, 1/2 Tsp Black Pepper
Sauté the Mushrooms, add a little bit of vegan butter to pan over medium heat, allow it to melt and add the mushrooms. Add Salt and black pepper to taste. Cook mushrooms until all liquid is evaporated, and mushrooms are slightly golden on the edges. Turn off the heat.
2 Cups Baby Bella or Button Mushrooms, 2 Tbsp. Vegan Butter
In the pan with the mushrooms, add the Kale Alfredo sauce, and cooked pasta. Stir to combine, ensuring all pasta is coated with the sauce.
Enjoy!!