Ingredients
Equipment
Method
Cooking Steps:
- In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, add a splash of vegetable broth or a drizzle of olive oil. Once hot, add the sliced cremini mushrooms. Sauté for about 5-7 minutes, or until they become golden brown and tender. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- To the skillet with the mushrooms, add the cashew milk, vegetable broth, nutritional yeast, and garlic powder. Stir well to combine, allowing the mixture to simmer for about 5 minutes. If you prefer a thicker sauce, let it cook a bit longer or add in some of the reserved pasta water to reach your desired consistency.
- Next, stir in the diced sun-dried tomatoes and fresh baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through. Season with salt and pepper to taste.
- Finally, add the cooked penne pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy mushroom sauce. If it looks too thick, add a little more reserved pasta water to loosen it up.
- Serve your Vegan Creamy Mushroom Pasta hot, garnished with fresh basil or parsley, kalamata olives, and a sprinkle of vegan parmesan if desired. Enjoy your delicious meal!
Notes
- For a creamier sauce, soak your cashews in water for a few hours before blending.
- This recipe works well with any type of pasta, including gluten-free options.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Add a splash of lemon juice before serving for extra flavor.