Vegan Creamy Mushroom Pasta with Sun-Dried Tomato

A creamy pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! Easy, satisfying, and a great lunch or dinner.

📝 Ingredients

• 8 oz. penne pasta (gluten-free if desired)
• 8 oz. mushrooms (I use cremini)
• 1/2 cup diced sun-dried tomatoes*
• 3-5 cloves garlic
• 1 1/2 cups cashew milk (plain, unsweetened)
• 2/3 cup vegetable broth
• 1/4 cup nutritional yeast
• 1/2 tsp. garlic powder
• 3 Tbsp. fresh basil
• 2 cups fresh baby spinach
• Salt/pepper to taste
• Fresh basil or parsley, kalamata olives, vegan parmesan

👨‍🍳 Instructions

1. 1Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.
2. 2Meanwhile, slice the mushrooms.
3. 3In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
4. 4Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).
5. 5Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.
6. 6Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.
7. 7Heat 3-4 minutes or until lightly simmering.
8. 8Meanwhile, chop/julienne the basil.
9. 9Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)
10. 10Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.