Fettucine Boscaiola (creamy mushroom sauce)

A fast and easy creamy pasta dish, perfect for busy weeknights

Fettucine Boscaiola

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A super fast and easy creamy sauce!Can be made garlic free, just remove the garlic from the sauce ingredients. Equally onion and garlic can easily be added before cooking the mushroom.


  • ½ cup cashews soaked in ½ cup hot water for 20 minutes*
  • 1 tbsp lemon juice
  • 2 teaspoons of tapioca flour
  • ¼ teaspoon of garlic powder
  • Salt /pepper to taste
  • Optional: 1-2 teaspoons of vegan mozzarella
  • 1 cup of mushrooms, sliced
  • ½ cup of almond milk
  • 200 grams of gluten free fettucine
  • (optional: fresh basil, vegan parmesan and “coconut bacon”)


  1. Bring a large pot of water to the boil and cook your fettucine pasta according to the directions on the pack.
  2. Meanwhile, in a pan, heat up a teaspoon of oil of your choice on low to medium heat. Add the mushrooms and cook for 5-6 minutes.
  3. Meanwhile, place the cashews, with ½ cup of water in the blender (If you have soaked cashews overnight, drain and rinse. If you are using recently soaked cashews you can keep their water). Add the lemon juice and the garlic powder. Blend until well combined and creamy (30 seconds). Add the tapioca flour and the almond milk and blend again. (If you are using the vegan mozza, add in the sauce and blend)
  4. Add your cream to the cooked mushrooms and cook for 1 minute, the mixture will thicken. Adjust salt / pepper to taste. Your sauce is ready!
  5. Serve on top of the pasta and dress with fresh basil, coconut bacon and a touch of vegan parmesan (optional)



This can be frozen – however note that I find gluten free pasta itself does not freeze and reheat particularly well. The sauce will hold itself quite well but expect the pasta to be a bit more on the overcooked side


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