Vegan Mushroom Cashew Cream Pasta

This delicious mushroom cashew cream pasta sauce may taste decadent, but it's jam-packed with nutritious ingredients! Recipe is dairy-free, vegan, and can be made gluten-free by using gluten-free pasta of choice.

📝 Ingredients

• Approx. 225 grams pasta of choice
• Approx. 6 cups cremini mushrooms, sliced
• 1 cup raw cashews
• 1/3 cup nutritional yeast
• 1 cup parsley, chopped (plus more to top)
• 1 tsp dried thyme
• 2 cloves garlic
• 1 Tbsp extra virgin olive oil
• 3/4 cup boiling hot water
• Salt & pepper, to taste
• Cooking spray or oil (e.g. avocado oil)

👨‍🍳 Instructions

1. 1Rub mushrooms with a damp towel to wipe off any dirt. Slice thinly and set aside.
2. 2Bring a large pot of water to a boil for the pasta. Once water has boiled, add pasta and cook according to package directions.
3. 3While water boils, heat a large skillet over medium. Add cooking spray or a little bit of oil to the skillet. Sauté cremini mushrooms for about 10 minutes, until browned and soft.
4. 4Using a kettle, bring at least 3/4 of a cup of water to a boil.
5. 5In a high-speed blender, add HALF of the cremini mushrooms, cashews, nutritional yeast, olive oil, parsley, thyme, garlic, salt, pepper, and boiling hot water. Blend on high until very smooth, adding more boiling water as necessary. This should only take a couple minutes!
6. 6Drain pasta and return to pot. Stir in the pasta sauce and toss until well coated. Serve with the other half of the sautéed cremini mushrooms over top and enjoy immediately! Feel free to adjust seasonings, or add an extra sprinkle of nutritional yeast and parsley before serving.