Creamy mushroom pasta
No dairy? No problem! Nothing is easier than recreating the creaminess of a sauce with cashews: just soak them for a few hours, blend them with a bit of water, and voila!
The mushrooms are deliciously golden, and the pasta perfectly seasoned with herbs and garlic powder. I use a mix of wheat and legume pasta to bump the protein content of the dish, which makes it the perfect comfort food with optimal nutritional profile.
Recipe inspired from Vegan Richa.
Ingredients
- 2 tsp oil (9g)
- 55g chopped onion
- 230g shopped mushrooms (any kind)
- 30g good quality vegan butter
- 20g flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tsp veggie broth powder
- 230g pasta (mix wheat and legume pasta for extra protein)
- 35g raw cahews
Instructions
- Soak the cashews for > 4h so they blend easily with the roux later. Strain and reserve.
- Cook pasta al dente, immediately soak in cold water to stop cooking, strain, and reserve.
- Heat up oil over medium heat in a pan and fry the onion with the mushrooms until they are all cooked through. Reserve.
- In the same pan, melt the vegan butter and add the flour to make a roux. Stir constantly to avoid burning.
- Add herbs and spices, soaked cashews, and enough water to dilute the roux into a creamy consistency. Turn off heat, and pour the mix into a large bowl.
- Blend this mix into a creamy sauce (should not be as thick as a paste, but not as runny as a broth. It shoul be in between).
- Mix into a large serving bowl the pasta, cooked mushrooms, and sauce. Coat everything together, and heat up in the microwave to your desired temperature.
I suggest eating this dish with a vegetable soup as entree, and a crusty piece of bread.