Description
This Vegan Mushroom Pasta combines the earthy richness of fungi with a silky, plant-based cream sauce, providing a gourmet experience that is quick to prepare and satisfying.
Ingredients
Scale
16 oz Brown Cremini Mushrooms
4 oz Shiitake Mushrooms
12 oz Whole Grain or Chickpea Pasta
1/2 cup Raw Cashews (soaked)
4 cloves Fresh Garlic
2 tbsp Nutritional Yeast
1 tbsp Fresh Thyme
1/2 cup Vegetable Broth (Low Sodium)
1 tbsp Lemon Juice
Instructions
- Soak raw cashews in boiling water for at least 15 minutes
- Bring a pot of salted water to a boil and cook pasta until al dente
- Clean and slice mushrooms evenly
- Heat a skillet over medium-high and add mushrooms to brow
- Add minced garlic and thyme to the mushrooms and sauté
- Blend soaked cashews, vegetable broth, nutritional yeast, and lemon juice until smooth
- Add cashew cream to the sautéed mushrooms and stir over low heat
- Reserve pasta water before draining noodles
- Combine pasta with the sauce and mushrooms, adding reserved pasta water if needed
- Season with salt, pepper, and chopped parsley before serving
Notes
To avoid rubbery mushrooms, do not wash them under running water. Wipe them clean with a damp towel.
Undercook pasta by one minute, so it absorbs flavors in the sauce.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg