Creamy Mushroom Penne

Excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

📝 Ingredients

• 1 cup cremini mushrooms, thinly sliced
• 1 cup shiitake mushrooms, stems discarded, thinly sliced
• 1 cup white button mushrooms, thinly sliced
• 1 cup shallot, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 6 ounces dried regular or gluten-free pasta
• 2 cup vegetable broth, or 2 cups water mixed with 2 teaspoon bouillon paste
• 1/2 cup cashews, soaked in water
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Pinch of sea salt
• Pinch of ground black pepper
• 1 tablespoon fresh oregano leaves
• 1/2 teaspoon dried basil
• 6 sun dried tomatoes

👨‍🍳 Instructions

1. 1Sauté all the mushrooms, the shallot, and garlic...: Sauté all the mushrooms, the shallot, and garlic in the oil in a large pan over medium heat for 7 minutes.
2. 2Bring a pot of water to a boil...: Bring a pot of water to a boil and cook the pasta according to the package instructions.
3. 3To make the sauce, blend 3/4 cup of...: To make the sauce, blend 3/4 cup of the broth, the cashews, nutritional yeast, oil, lemon juice, salt, and pepper in a blender until smooth.
4. 4Add the sauce, dried basil, and the remaining...: Add the sauce, dried basil, and the remaining 1/4 cup of broth to the pan with the mushrooms, stir well, and lower the heat to low. Cook for another 3 minutes.
5. 5Serve the pasta with the mushroom-sauce mixture, sun...: Serve the pasta with the mushroom-sauce mixture, sun dried tomatoes, and oregano.