Creamy Vegan Mushroom Penne
There’s a lot to love about September, not the least of which are the slightly chillier evenings that beg for a lightweight, cozy sweater and a big bowl of comfort food. It’s not officially fall just yet, but if you’re a pasta lover like me, today I’m sharing a quick twist on a creamy mushroom penne, in which cashews and nutritional yeast stand in for the cheese. (Don’t worry, it still tastes decadent!) The recipe is from the cookbook, Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle, by Kim-Julie Hansen who you may know from her wildly popular website, Best of Vegan.
Creamy Vegan Mushroom Penne
Creamy Vegan Mushroom Penne
Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Creamy vegan mushroom pasta made using cashews and nutritional yeast instead of cheese—a testament that healthier, plant-based food can be equally satisfying and comforting.
Cuisine: Gluten Free, Vegan Servings: 2
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Creamy vegan mushroom pasta made using cashews and nutritional yeast instead of cheese—a testament that healthier, plant-based food can be equally satisfying and comforting.
Instructions
- Sauté all of the mushrooms, the shallot, and garlic in the oil in a large pan over medium heat for 7 minutes.
- Bring a pot of water to a boil and cook the pasta according to the package instructions.
- To make the sauce, blend ¾ cup of the broth, the cashews, nutritional yeast, lemon juice, salt, and pepper in a blender until smooth.
- Add the sauce, dried basil, and remaining ¼ cup broth to the pan with the mushrooms, stir well, and lower the heat to low. Cook for another 3 minutes.
- Serve the pasta with the mushroom-sauce mixture, sun-dried tomatoes, and oregano.
Notes [1]
Cashews are high in fat, which makes them a good base for creamy sauces. Soak them in water for at least 2 to 3 hours, or even better, overnight, before blending them, unless you are using a high-speed blender, in which case you can omit the soaking step. Follow these instructions for soaking other nuts or seeds as well.
Excerpted from Vegan Reset, Copyright © 2018 by Best of Vegan LLC.
Loving that creamy mushroom sauce!! Plus sun-dried tomatoes are always a good idea. 🙂
Yes! I feel like I don’t use sun-dried tomatoes enough. They add such a nice pop of flavor!
This looks delicious! I will have to check out the cookbook!
The cookbook is wonderful. Highly recommend checking it out. 🙂
Creamy pasta dishes are so good! I used to love alfredo sauces back when I was eating dairy. I bet this would be a good way to use up some of my CSA vegetables too…roasted on top maybe?!
I say bring on the roasted veggies! The more the merrier. 😉