Mushroom Pasta with Creamy Peppercorn Sauce

This fettuccine pasta dish is served in a rich and creamy peppercorn sauce with sautéed mushrooms and fresh basil. Vegan, easy to prepare, and so good!

📝 Ingredients

• 1/4 cup raw cashews (soaked overnight)
• 1/3 cup water
• 1 tbsp vegan butter (or olive oil)
• 1 medium shallot (minced)
• 1/4 cup cognac or brandy
• 1 cup vegetable broth
• 1 tbsp peppercorns (crushed)
• 1/4 tsp salt (adjust to taste)
• 2 tsp cornstarch (diluted in 1 tbsp water)
• 2 tbsp chopped parsley
• 1 tsp oil
• 4-5 cremini mushrooms (sliced)
• 1/2 tsp soy sauce
• 5 ounces dry fettuccine pasta

👨‍🍳 Instructions

1. 1--- Peppercorn Sauce ---
2. 2Prepare the cashew cream: Drain the soaked cashews and transfer them to a blender. Add the water and blend until smooth and creamy. Note: feel free to add an extra tablespoon of water if the cream appears too thick. Set aside.
3. 3Prepare the sauce: Heat the butter in a medium saucepan over medium heat. Once hot, add the minced shallots and sauté for 2-3 minutes or until fragrant.
4. 4Deglaze with the cognac and let simmer for one minute. Next, pour in the vegetable broth and bring it to a simmer. Let simmer uncovered for 10-12 minutes or until the broth has reduced by about 1/3.
5. 5Pour in the cashew cream and add the crushed peppercorns. Stir to combine and cook uncovered for another 3-5 minutes.
6. 6Thicken the sauce: Add the diluted cornstarch to the sauce and cook for another 2 minutes, frequently stirring until the sauce has thickened. Season with the salt and stir in the chopped parsley. Remove from heat and cover to keep warm.
7. 7--- The Rest ---
8. 8Mushrooms: Heat the oil in a non-stick pan over medium heat. Once hot, add the mushrooms and sauté for 3-5 minutes. Deglaze with the soy sauce and cook for one more minute. Set aside.
9. 9Pasta: Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions. Drain.
10. 10Combine: Add the drained pasta to the mushrooms. Pour in the peppercorn sauce and toss to coat. Heat for 1-2 minutes or until hot. Serve immediately topped with fresh basil and/or vegan parmesan!