Creamy Mushroom Penne
Prep 15m
Cook 15m
2 servings
medium
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. Sauté all the mushrooms, the shallot, and garlic in the oil in a large pan over medium heat for 7 minutes.
2. Bring a pot of water to a boil and cook the pasta according to the package instructions.
3. 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. 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. Serve the pasta with the mushroom-sauce mixture, sun dried tomatoes, and oregano.
Recipe from The Curious Chickpea
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