Step into a world of flavor with our Vegan Pasta with Creamy Mushroom Sauce. This delectable dish offers a perfect blend of earthy mushrooms and velvety sauce, making it a must-try for any pasta lover. The rich and creamy texture of the sauce will leave you craving for more.
I first tasted this Vegan Pasta with Creamy Mushroom Sauce during a trip to Tuscany, Italy. It was a chilly evening, and we stumbled upon a quaint little trattoria tucked away in a narrow cobblestone street. The aroma of garlic and mushrooms wafted through the air, drawing us in. With the first bite, I was transported to a world of culinary bliss. Since then, this recipe has held a special place in my heart.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Cuisine: Italian
Ingredients:
- 8 oz (225g) fettuccine pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (285g) mushrooms, sliced (button or cremini)
- 1 cup vegetable broth
- 1 cup raw cashews, soaked in water for 2 hours or overnight
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Equipment/Utensils Required:
- Large pot
- Skillet
- Blender
Instructions:
- Cook the Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender, combine the soaked cashews, almond milk, and nutritional yeast. Blend until smooth and creamy.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until softened.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are tender and golden brown.
- Combine Pasta and Sauce: Pour the cashew sauce over the mushrooms in the skillet. Add the vegetable broth and stir to combine. Cook for an additional 2-3 minutes until the sauce is heated through.
- Season and Serve: Season the Vegan Pasta with Creamy Mushroom Sauce with salt and pepper, to taste. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 15g
Vegan Pasta with Creamy Mushroom Sauce
I first tasted this Vegan Pasta with Creamy Mushroom Sauce during a trip to Tuscany, Italy. It was a chilly evening, and we stumbled upon a quaint little trattoria tucked away in a narrow cobblestone street. The aroma of garlic and mushrooms wafted through the air, drawing us in. With the first bite, I was transported to a world of culinary bliss. Since then, this recipe has held a special place in my heart.
Ingredients
- 8 oz 225g fettuccine pasta
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 10 oz 285g mushrooms, sliced (button or cremini)
- 1 cup vegetable broth
- 1 cup raw cashews soaked in water for 2 hours or overnight
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
- Cook the Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender, combine the soaked cashews, almond milk, and nutritional yeast. Blend until smooth and creamy.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until softened.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are tender and golden brown.
- Combine Pasta and Sauce: Pour the cashew sauce over the mushrooms in the skillet. Add the vegetable broth and stir to combine. Cook for an additional 2-3 minutes until the sauce is heated through.
- Season and Serve: Season the Vegan Pasta with Creamy Mushroom Sauce with salt and pepper, to taste. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 15g
