You can make this Vegan Creamy Sun Dried Tomato and Mushroom Pasta in about 30 minutes! And the best part is your guests will think you toiled in your kitchen for hours to create such a superb dish. This is one of those recipes that I wasn’t sure about as I was working on it, but the result was so great that it is now one of our family favorites!
The Creamy Sauce is full of great garlic and parmesan flavors. The Sun Dried Tomato’s add a rich and deluxe flavor and the mushrooms add a bit of earthiness. Add it all together and you get a beautifully balanced and complex pasta dish that is full of Big and Bold flavors.
This Vegan Pasta is also really versatile. You can add different vegetables, or proteins like tofu, soy curls etc. Feel free to experiment and come up with your own favorite version. The Creamy Sauce will be a great place to start! Have fun and ENJOY!
Vegan Creamy Sun Dried Tomato and Mushroom Pasta
Ingredients
Cashew Cream Sauce
- 1/2 Cup Raw Cashews Soaked
- 1 Cup Non Dairy Milk
- 1/2 Cup Vegan Chicken or Vegetable Stock
- 4 Cloves Garlic
- 1/2 Cup Vegan Parmesan Cheese
- 1/4 Cup Nutritional Yeast
- Salt and Pepper to Taste
The Veggies
- 12 Oz Mushrooms – Shiitake, Mini Bella's, Oyster Chopped
- 1 Red Pepper Chopped
- 6 Cloves Garlic Diced
- 1/2 Cup Sun Dried Tomato's – I used more than this! Chopped
- 2 to 3 Cups Fresh Spinach Chopped
- 1 t Onion Powder
- 1/2 t Smoked Paprika
- 2 t Poultry Seasoning Optional
- 1 T Oregano – or Italian Seasoning works as well
- Juice of 1/2 Lemon
- Salt and Pepper to taste
The Rest
- 1 Box Farfalle Pasta – or pasta of your choice
Instructions
- In a large pot, cook the pasta according to the directions. Drain and set aside. Save some of the pasta water for later.
The Cashew Cream Sauce
- Place the raw cashews in a microwave safe bowl and add enough water to completely cover the cashews. Microwave for 3 minutes and let sit for 15 minutes. While the cashews are sitting, you can start with the veggies.
- Drain the cashews, and put them in a food processor with the rest of the ingredients for the Cashew Cream Sauce. Blend until nice and smooth. You don't want the sauce to be too thick, so add more non dairy milk as needed. You can also add more later in the process or add some pasta water to thin out the sauce.
The Veggies
- In a large fry pan, add a little oil and the mushrooms. Cook the mushrooms for 3 to 5 minutes, or until they just start to brown.
- Now add the red peppers, the garlic and the sun dried tomato's. Cook for about 3 minutes or just until the red pepper start to soften.
- Now add the spinach and all the spices. Stir to mix well and cook for just a minute or 2.
Bring it Home!
- Pour the Cashew Cream Sauce into the large pot you used to cook the pasta. Heat over medium and begin to simmer. If you sauce is too thick, you can add some pasta water or more non dairy milk.
- Now add the veggies. Stir to mix well and simmer for about 5 minutes. Taste and add more of any of the spices you want. I always tend to add more spices at this point. I also added some additional vegan parmesan.
- Now add the pasta and the lemon juice, stir and mix well and you are ready to serve. ENJOY!
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