Ecosystem Rating 2.8
x

The Elephant Ecosystem

Every time you read, share, comment or heart you help an article improve its Rating—which helps Readers see important issues & writers win $$$ from Elephant. Learn more.

Views 1.8
Shares 10
Hearts 2.0
Comments 10
Editor's Pick 0.0
Total Ecosystem Rating 2.8

Yummy, Creamy, Mushroom Pasta. {Vegan Recipe}

Join Elephant Academy

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!

~

Relephant:

Linguine With Pesto & Wild Mushrooms. {Vegan Recipe}

Creamy Vegan Carbonara. {Recipe}

~

Author: Hilda Carroll
Image: Flickr/Jun Seita
Editor: Yoli Ramazzina
Copy editor: Catherine Monkman

Elephant:Now
is a new feature on Elephant Journal—enabling you to instantly share your mindful ideas, photos, art, YouTube videos/Instagram links & writings with our 5 million readers. Try it Now.

Write Now

About Hilda Carroll

Hilda Carroll is a certified meditation teacher who is passionate about making the benefits of the practice accessible to all. With that in mind, she has created a 28 day beginer's ecourse which is specifically designed for busy people with not much spare time. An eternal student, Hilda is currently focussing on interior design from the perspective of creating sacred spaces. If you want to turn your home into an everyday sanctuary, why not join her free 30 day decluttering challenge. Follow her business or writing pages on Facebook or connect with her on Instagram.

Comments

Leave a Reply

You must be logged in to post a comment.