By Aaron Wurm
Start by soaking the raw cashews. Place them in a bowl and cover with hot water. Let them sit for at least 20 minutes.
While the cashews are soaking, bring a large pot of salted water to a boil. Add the egg-free pasta and cook according to package instructions. Once cooked, drain and set aside.
Finely chop the onion and garlic. Slice the mushrooms.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 3 minutes until they become translucent.
Add the sliced mushrooms to the skillet. Sauté for about 8 minutes until the mushrooms are browned and have released their moisture.
While the mushrooms are cooking, drain the soaked cashews and place them in a blender. Add 1 cup of vegetable broth and Dijon mustard. Blend until smooth and creamy.
Pour the cashew cream into the skillet with the mushrooms. Stir well to combine.
Add the remaining 1 cup of vegetable broth to the skillet. Stir and let the sauce simmer for 5-7 minutes until it thickens. Season with salt and black pepper to taste.
Once the sauce has thickened, add the cooked pasta to the skillet. Gently toss to coat the pasta in the creamy mushroom sauce.
Chop the fresh parsley and sprinkle it over the pasta. Drizzle with the remaining 1 tablespoon of olive oil. Serve hot.
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This Main Course Vegan Pasta recipe is ready in 40 minutes and features mushrooms, onion, garlic and other delicious ingredients. Contains 500 calories total.
Start by soaking the raw cashews. Place them in a bowl and cover with hot water. Let them sit for at least 20 minutes.
While the cashews are soaking, bring a large pot of salted water to a boil. Add the egg-free pasta and cook according to package instructions. Once cooked, drain and set aside.
Finely chop the onion and garlic. Slice the mushrooms.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 3 minutes until they become translucent.
Add the sliced mushrooms to the skillet. Sauté for about 8 minutes until the mushrooms are browned and have released their moisture.
While the mushrooms are cooking, drain the soaked cashews and place them in a blender. Add 1 cup of vegetable broth and Dijon mustard. Blend until smooth and creamy.
Pour the cashew cream into the skillet with the mushrooms. Stir well to combine.
Add the remaining 1 cup of vegetable broth to the skillet. Stir and let the sauce simmer for 5-7 minutes until it thickens. Season with salt and black pepper to taste.
Once the sauce has thickened, add the cooked pasta to the skillet. Gently toss to coat the pasta in the creamy mushroom sauce.
Chop the fresh parsley and sprinkle it over the pasta. Drizzle with the remaining 1 tablespoon of olive oil. Serve hot.
Calories per Serving: 500
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