Vegan Creamy Mushroom Pasta
Easy and healthy creamy pasta dish. Vegan and loaded with mushrooms, this Creamy Pasta is all you need when you need delicious meal ready in 30 minutes that everyone will love.
- 1 white onion
- 3-4 garlic cloves
- 8-10 mushrooms sliced
- 1 teaspoon fresh nutmeg grated
- 1 teaspoon black pepper
- 200 ml vegetable stock
- 150 gr cashews Soaked
- 350 ml water
- 3 tablespoons nutritional yeast flakes
- 2 tablespoons fresh lemon juice
- 1 teaspoon white miso paste
- Salt to taste
Leave the cashews soaking in hot water for at least 20 minutes.
Cook the pasta following the packet instructions.
Thinly cut the onion. Press or finely chop the garlic. Chop the mushrooms and finely chop the fresh thyme.
Heat some vegetable oil in a pan and add the onion. When it starts to soften, add the garlic, mushrooms, grounded nutmeg, black pepper and thyme. Stir and cook for a couple of minutes.
Add the vegetable stock and bring to simmer.
When the cashews are ready, drain the water and rinse them with cold water. Transfer the cashews into a blender jug and add the nutritional yeast, the miso paste, the lemon juice and water. Using a hand blender, blend until all the ingredients are totally blended and you have a smooth sauce.
Add the cashew cream into the pan and leave it cooking for 3-5 minutes until the consistency has thickened. Turn the heat off and add the cooked pasta into the pan, combine the pasta with the sauce and serve while the sauce is still warm.
Calories: 263kcal | Carbohydrates: 21g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Sodium: 269mg | Potassium: 558mg | Fiber: 4g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 3mg