Creamy Mushroom Pasta
An indulgent, restaurant-quality pasta with a velvety cashew cream sauce and deeply savory sautéed mushrooms. No one will believe this is completely dairy-free.
Ingredients
- • 12 oz fettuccine or tagliatelle pasta
- • 3 cups mixed mushrooms (cremini, shiitake, oyster), sliced
- • 1/2 cup raw cashews, soaked in hot water for 30 minutes
- • 3/4 cup vegetable broth or water
- • 3 cloves garlic, minced
- • 2 tbsp nutritional yeast
- • 1 tbsp olive oil
- • 1 tbsp vegan butter
- • 1/2 cup dry white wine (or extra broth)
- • 2 tsp fresh thyme leaves
- • 1/4 tsp nutmeg
- • Salt and pepper to taste
- • Fresh parsley for garnish
Instructions
Drain the soaked cashews. Blend them with vegetable broth, nutritional yeast, and nutmeg until completely smooth and creamy. Set aside.
Cook the pasta in a large pot of salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, heat olive oil and vegan butter in a large skillet over medium-high heat. Add the mushrooms in a single layer.
Let the mushrooms cook undisturbed for 3-4 minutes to develop a golden sear, then stir and cook another 2-3 minutes.
Add the garlic and thyme, cook for 1 minute. Deglaze with white wine and let it reduce by half.
Pour in the cashew cream sauce and stir to combine. Simmer for 2-3 minutes. Add pasta water as needed to achieve desired consistency.
Toss the drained pasta into the sauce. Toss well to coat every strand.
Serve in shallow bowls garnished with fresh parsley, extra nutritional yeast, and cracked black pepper.