Vegan Creamy Mushroom and Garlic Pasta

• vegan
• pasta
• mushroom
• creamy
• lunch
• Isabella

Introduction

This delightful vegan creamy mushroom and garlic pasta offers a rich and fulfilling experience, perfect for a cozy lunch. The combination of aromatic garlic and earthy mushrooms tossed with a luxurious cashew cream sauce and al dente pasta creates a satisfying meal that's both comforting and sophisticated.

Ingredients

• 200g pasta of your choice (e.g., fettuccine, linguine)
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 300g mushrooms, sliced
• 1 cup raw cashews, soaked for 4 hours and drained
• 2 cups water
• 1 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1/2 lemon
• Fresh parsley or basil, for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced mushrooms and sauté until they are soft and lightly browned, about 5-7 minutes.
4. In a blender, combine the soaked cashews, water, nutritional yeast, salt, pepper, and lemon juice. Blend until smooth and creamy.
5. Pour the cashew cream sauce over the mushrooms in the skillet and stir to combine. Cook for an additional 2-3 minutes to heat the sauce through.
6. Add the cooked pasta to the skillet and toss well with the sauce and mushrooms.
7. Serve garnished with fresh parsley or basil.

Serve this creamy mushroom and garlic pasta hot, garnished with fresh parsley or basil for added color and flavor. It's a wonderful dish that brings the essence of Italian cuisine to your vegan table, ideal for any day when you're in need of a little indulgence.

Isabella

Additional Information

Nutritionfacts	Calories: 450, Fat: 20g, Carbohydrates: 55g, Protein: 15g
Preparation Time	50 minutes
Allergy Information	Nuts, Gluten