Creamy Mushroom Pasta (dairy-free!)
Pasta
Ingredients:
🍝 12 oz (340g) pasta
🛢️ 2 tbsp olive oil
🧅 1 small onion, finely sliced
🧄 3 cloves garlic, minced
🍄 10 oz (280g) cremini or button mushrooms, sliced
🥣 1/2 cup vegetable broth
🥛 1/2 cup cashew cream
🧀 2 tbsp nutritional yeast (for cheesy flavor)
🌿 1/2 tsp dried thyme
🧂 1/2 tsp salt (or to taste)
🧂 1/4 tsp black pepper
🌿 2 tbsp chopped parsley
Features:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the Mushrooms: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add garlic and sliced mushrooms. Sauté for about 5-7 minutes, until mushrooms are golden and tender.
- Make the Creamy Sauce: Pour in the vegetable broth and let it simmer for 2 minutes to deglaze the pan. Stir in cashew cream,, nutritional yeast, Dijon mustard, thyme, salt, black pepper, and red pepper flakes. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
- Combine Pasta & Sauce: Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, mix in a little reserved pasta water.
- Serve & Garnish: Sprinkle chopped parsley on top and serve warm. Enjoy!
Notes & Substitutions:
- Add Protein: Toss in cooked chickpeas or tofu, for extra protein.
- Make it Gluten-Free: Use gluten-free pasta.
- More Umami Flavor: Add a splash of soy sauce or a pinch of truffle salt.
Creamy Mushroom Pasta (dairy-free!)
Ingredients:
🍝 12 oz (340g) pasta
🛢️ 2 tbsp olive oil
🧅 1 small onion, finely sliced
🧄 3 cloves garlic, minced
🍄 10 oz (280g) cremini or button mushrooms, sliced
🥣 1/2 cup vegetable broth
🥛 1/2 cup cashew cream
🧀 2 tbsp nutritional yeast (for cheesy flavor)
🌿 1/2 tsp dried thyme
🧂 1/2 tsp salt (or to taste)
🧂 1/4 tsp black pepper
🌿 2 tbsp chopped parsley
Features:
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the Mushrooms: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add garlic and sliced mushrooms. Sauté for about 5-7 minutes, until mushrooms are golden and tender.
- Make the Creamy Sauce: Pour in the vegetable broth and let it simmer for 2 minutes to deglaze the pan. Stir in cashew cream,, nutritional yeast, Dijon mustard, thyme, salt, black pepper, and red pepper flakes. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
- Combine Pasta & Sauce: Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, mix in a little reserved pasta water.
- Serve & Garnish: Sprinkle chopped parsley on top and serve warm. Enjoy!
Notes & Substitutions:
- Add Protein: Toss in cooked chickpeas or tofu, for extra protein.
- Make it Gluten-Free: Use gluten-free pasta.
- More Umami Flavor: Add a splash of soy sauce or a pinch of truffle salt.
