Creamy Vegan Mushroom Pasta
Indulge in a culinary symphony of flavors with our exquisite Creamy Vegan Mushroom Pasta. Crafted with a medley of earthy mushrooms, aromatic garlic and onion, and a velvety cashew cream sauce, this dish promises a delightful fusion of textures and tastes that will tantalize your palate and satisfy your cravings. Perfect for both weeknight dinners and special occasions, this recipe offers a deliciously satisfying option for those seeking a plant-based twist on classic comfort food.
Ingredients
- 8 oz (about 225g) pasta of your choice (such as fettuccine or linguine)
- 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup raw cashews, soaked in hot water for 1 hour
- 1 cup vegetable broth
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion and minced garlic until the onion is translucent and fragrant.
- Prepare the Cashew Cream: In a high-speed blender, combine the soaked cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, dried thyme, salt, and black pepper. Blend on high until the mixture is smooth and creamy.
- Combine and Simmer: Pour the cashew cream mixture into the skillet with the sautéed onion and garlic. Stir to combine. Add the sautéed mushrooms back to the skillet and mix well. Allow the sauce to simmer gently for a few minutes, allowing the flavors to meld together.
- Toss with Pasta: Add the cooked pasta to the skillet and toss to coat the pasta with the creamy mushroom sauce. If the sauce is too thick, you can add a splash of vegetable broth or almond milk to achieve your desired consistency.
- Serve: Divide the creamy vegan mushroom pasta among serving plates. Garnish with chopped fresh parsley for a burst of color and freshness.
Nutrition Facts (Approximate) Serving Size: 1/4 of the recipe
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 54g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 14g
Elevate your dining experience with this Creamy Vegan Mushroom Pasta, a harmonious blend of wholesome ingredients and vibrant flavors. Whether you’re a seasoned vegan or simply exploring plant-based cuisine, this recipe is sure to become a beloved favorite in your culinary repertoire. Serve it up for a satisfying meal that nourishes both body and soul, leaving you craving for more.
Creamy Vegan Mushroom Pasta Recipe:
Ingredients:
- 8 oz (about 225g) pasta of your choice (such as fettuccine or linguine)
- 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup raw cashews, soaked in hot water for 1 hour
- 1 cup vegetable broth
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion and minced garlic until the onion is translucent and fragrant.
- Prepare the Cashew Cream: In a high-speed blender, combine the soaked cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, dried thyme, salt, and black pepper. Blend on high until the mixture is smooth and creamy.
- Combine and Simmer: Pour the cashew cream mixture into the skillet with the sautéed onion and garlic. Stir to combine. Add the sautéed mushrooms back to the skillet and mix well. Allow the sauce to simmer gently for a few minutes, allowing the flavors to meld together.
- Toss with Pasta: Add the cooked pasta to the skillet and toss to coat the pasta with the creamy mushroom sauce. If the sauce is too thick, you can add a splash of vegetable broth or almond milk to achieve your desired consistency.
- Serve: Divide the creamy vegan mushroom pasta among serving plates. Garnish with chopped fresh parsley for a burst of color and freshness.
Nutrition Facts (Approximate):
- Serving Size: 1/4 of the recipe
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 54g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 14g