January 30, 2018

Yummy, Creamy, Mushroom Pasta. {Vegan Recipe}

There are few dishes as comforting to me as a tasty, creamy, pasta dish.

And thanks to the magic of cashew nuts, going dairy free doesn’t mean we have to go without this simple pleasure. We can even rely on them for an unplanned 15 minute dinner—this dish doesn’t require overnight soaking.

The following recipe will serve two to three people, depending on portion sizes. If you’re planning on having some as leftovers, save half a cup of the pasta water for thinning out the sauce when reheating.

You will need:

>> Pasta of your choice

>> 2 shallots

>> 2 cloves of garlic

>> 2 cups of mushrooms

>> 1/2 cup of cashews

>> 1 cup of non-dairy milk

>>1 Tablespoon of high quality cooking oil

>> 1 Tablespoon of tamari or soy sauce

>> Salt, black pepper, and mixed herbs of choice

Start by getting your pasta on. Then place the cashews in a bowl, cover with boiled water, and leave aside for at least five minutes.

While the oil is heating in a pan, finely chop the shallots and garlic and slice or chop the mushrooms. Add them all to your pan, sprinkle in a pinch of salt, and sauté for a couple of minutes. As everything begins to soften, add the tamari or soy sauce.

Drain the cashews, and add them to a blender along with the non-dairy milk. Then, blend on high for about 30 seconds. Add the mixture to the pan, and stir everything through. Allow it to come to a boil, add a teaspoon of Italian herb mix (or herbs of your own choice), and reduce to a simmer for one to two minutes.

When the sauce has reduced and thickened, add your drained pasta to the pan, and stir until it is thoroughly coated in the mushroom sauce. Season with salt and pepper to taste and serve—the antidote to the “January Blues” on a plate.

I haven’t tried freezing this dish, but it keeps fine in the fridge overnight. As mentioned earlier, use some of the pasta water to thin it out a little when re-heating.

I hope you enjoy!



atherine Monkman

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