Description
This vegan pasta dish is made with tender savory mushrooms and a silky smooth flavorful cream sauce. Whether you want a healthy comfort dish or a meal-prep recipe, this creamy mushroom pasta is worth a try!
Ingredients
Units
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- 2 medium russet potatoes, peeled and chopped
- 1 cup chopped cauliflower
- 3 garlic cloves, peeled
- 16 oz mushrooms, sliced (I used portobello but any kind will work)
- 1 small onion, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 1/2 cups unsweetened plain non-dairy milk
- 1 cup unsalted raw cashews, soaked 2+ hours or boiled 5-10 minutes
- 1/3 cup nutritional yeast
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 garlic powder
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 lb. (16 oz) pasta of choice, gluten-free if desired
Instructions
- Bring 2 inches of water in a steam pot to a boil with the potatoes and cauliflower and cover. Steam the potatoes and cauliflower for 10 minutes. Add the garlic cloves and steam for additional 3 minutes until everything is soft enough to be easily pierced through with a fork.
- While the veggies steam, add the mushrooms and onion to a non-stick skillet over medium heat, with a little water to prevent sticking (alternatively, you can use oil). Leave undisturbed for 2-3 minutes for the mushrooms to start releasing moisture. Then mix and add the dried herbs (basil, thyme, and rosemary), stir and continue to sauté for 2-3 minutes until the mushrooms are tender.
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- While the pasta cooks, the potatoes and cauliflower should be finished steaming. Carefully transfer the steamed veggies to a blender. Add the non-dairy milk, cashews, nutritional yeast, apple cider vinegar, onion powder, garlic powder, salt, and pepper and blend until very smooth and creamy. Add 1/3 of the mushroom and onion mixture and blend until well combined.
- Drain the cooked pasta and transfer back to the pot. Immediately pour in the cream sauce and mix together. Add the remaining sautéed mushrooms and onions and gently stir to coat in the sauce. Spoon into serving dishes, garnish with cracked pepper or vegan parmesan, if desired, and enjoy!
Notes
Nutritional information is calculated using Barilla Gluten Free Penne pasta
- Prep Time: 10
- Cook Time: 20
- Category: Dinner, Lunch, Side Dish
- Method: Boiling, Sautéing, Steaming
- Cuisine: Italian
Nutrition
- Calories: 510
- Sugar: 5 g
- Sodium: 335 mg
- Fat: 11 g
- Carbohydrates: 89 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 0 mg