Don't worry, ads are not going to appear on your printed document!
Scan this to go to the recipe!
Vegan Creamy Mushroom Pasta
www.theconsciousplantkitchen.comA creamy vegan pasta recipe with cashew pasta cream.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-creamy-mushroom-pasta/ or scan the QR code here ➡️
Servings: 6 people
Calories: 598.8kcal
Ingredients
Cashew pasta cream sauce
- 1 ½ cup Cashew soaked overnight in cold water or soaked 30 minutes in boiling water
- 1 cup Soy Milk Protein Plus or plant-based milk you like
- 2 tablespoons Nutritional Yeast
- 1 teaspoon Paprika
- 2 tablespoons Lemon Juice
- ½ teaspoon Salt
Mushroom Pasta
- 2 tablespoons Olive Oil divided
- 10.5 ounces Mushrooms sliced
- 1 tablespoon Dairy-Free Butter (Unsalted) optional or use more olive oil
- 2 Garlic peeled, minced
- 1 tablespoon Parsley
- 1 cup Vegetable Stock
- 18 oz Cooked Pasta (about 9 oz uncooked) chickpea pasta, buckwheat pasta or whole wheat
Instructions
Cashew Pasta Cream Sauce
- In a blender, add all the cashew pasta cream sauce ingredients. The order doesn't matter: soaked/drained cashews, unsweetened almond milk, paprika, nutritional yeast, lemon juice, salt.
- Blend on high speed until the cashews turn creamy, and smooth with no lumps. If there are lumps in your sauce, it may be because you didn't soak the nuts long enough or that your blender doesn't have the power to turn the cashews into a smooth sauce. That's ok. The sauce will still be delicious, but slightly less smooth.
- Set aside.
Mushroom Pasta
- In a large saucepan, warm olive oil under medium heat.
- Add sliced mushrooms, dried parsley, and stir fry for 5 minutes, until mushrooms release their water and reduce size.
- Stir-in vegan butter and minced garlic.
- When the vegan butter is melted, pour the vegetable stock, cashew pasta cream sauce, and cooked pasta.
- Stir to combine, cover and simmer on low heat for 5 minutes until the pasta is warm to serve.
- Taste the sauce and adjust with salt and pepper before serving.
- Serve with fresh Italian parsley, toasted pine nuts, or vegan Parmesan.
Storage
- Store in airtight containers in the fridge for 3 days or freeze. Defrost in the fridge the day before.
- Rewarm on medium heat in a saucepan. If the sauce has thickened in the fridge, add a splash of water or vegetable stock to lighten up.
Nutrition
Serving: 1serving | Calories: 598.8kcal | Carbohydrates: 61.9g | Protein: 28.4g | Fat: 24.9g | Saturated Fat: 3.8g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Sodium: 372.8mg | Potassium: 435.7mg | Fiber: 8.8g | Sugar: 3.7g | Vitamin A: 165.7IU | Vitamin B12: 0.02µg | Vitamin C: 5.4mg | Vitamin D: 0.1µg | Calcium: 16.7mg | Iron: 2.6mg | Magnesium: 99.6mg | Phosphorus: 236.6mg | Zinc: 2.1mg