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Pasta in Creamy Garlic Mushroom Sauce
[Vegan]

Author Bio

Family recipes that show how simple, nourishing, and most importantly, delicious, plant-based eating is. Caroline Ginolfi... Read More

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Pasta in Creamy Garlic Mushroom Sauce [Vegan]

2856

Dairy Free

Who says you need milk or cheese to create a deliciously creamy pasta dish? The velvety sauce in this recipe is made from cashews, garlic, almond milk, lemon juice, and salt. Poured over a bowl of sundried-tomatoes, pasta, and sautéed mushrooms, this filling dinner entrée will delight your tastebuds!

Ingredients You Need for Pasta in Creamy Garlic Mushroom Sauce [Vegan]

1 1-pound bag of pasta of your choice
1/2 cup chopped sun-dried tomatoes
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 cup raw cashews
2 cups of unsweetened almond milk
1 tablespoon lemon juice
2 teaspoons Himalayan pink salt
7 cups sliced mushrooms
Chopped fresh parsley, for garnish

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How to Prepare Pasta in Creamy Garlic Mushroom Sauce [Vegan]

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Right before draining, add sun-dried tomatoes to the boiling water. Then drain and return to the pot.
Meanwhile, heat 1 tablespoon of the oil in a cast iron skillet over medium-high heat. Add onion and let cook until soft. Add garlic and cook for 1 minute more. Remove from heat.
In a blender, combine cooked onion and garlic, cashews, almond milk, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Set aside.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add mushrooms, season with salt and pepper, and cook until soft and lightly browned. If needed, add more olive oil. Add cream sauce to skillet and reduce heat to low. Cook 1-2 minutes, stirring occasionally until sauce thickens.
Add sauce to pasta and toss to coat. Season with salt and pepper to taste. Garnish with parsley and serve immediately.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.