Creamy Garlic Mushroom Pasta
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This pasta dish is proof that vegan food can be incredibly decadent. A silky, dairy-free sauce made from blended cashews and nutritional yeast coats every strand of pasta, while umami-rich sautéed mushrooms add depth and texture. It's a quick, satisfying meal that feels indulgent.
Prep Time15 min
Cook Time20 min
Servings3
Equipment
BlenderLarge SkilletPot for Pasta
Ingredients
Instructions
- 1Cook the pasta according to package directions in salted water. Reserve 1 cup of pasta water before draining.
- 2While pasta cooks, heat olive oil in a large skillet. Sauté mushrooms until golden brown and their liquid has evaporated. Add garlic and cook for 1 minute until fragrant.
- 3Drain the soaked cashews. In a blender, combine them with plant-based milk, nutritional yeast, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
- 4Pour the creamy cashew sauce into the skillet with the mushrooms. Heat gently over low heat, stirring.
- 5Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- 6Serve immediately, garnished with fresh parsley and an extra crack of black pepper.
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RECIPE BY
Leckere Rezepte
We are a team of passionate cooks and food enthusiasts.
