CREAMY MUSHROOM PASTA 🍝🍄

Name: CREAMY MUSHROOM PASTA 🍝🍄
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian, European, Mediterranean
Ingredients: 1 garlic head; ½ tsp + 1 tsp olive oil; 1/3 cup cashews; 200g linguine pasta; 1 yellow onion finely dice; 200g brown button mushrooms sliced; 1.5 cups soy milk; ½ cup nutritional yeast; 1 tsp white miso paste; 1 tsp mushroom powder; 3 tbsp chopped fresh parsley; Salt and pepper to taste

8 steps

Prep:10minCook:45min

If you love the comfort of a warm bowl of creamy pasta, you need to try this creamy mushroom pasta that is totally vegan! Our secret for achieving the perfect consistency is blending cashews with roasted garlic and a hint of miso for added flavour. This vegan mushroom pasta is sure to become a new favourite. ✨ Cooking tip: To elevate any meal, try cooking multiple heads of garlic at a time and keeping them in the fridge for up to 5 days. Or, simply spread it on toasted bread with olive oil for a delicious treat. It's that good!

Updated at: Thu, 17 Aug 2023 06:04:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories792.2 kcal (40%)

Total Fat18.7 g (27%)

Carbs110.6 g (43%)

Sugars9.7 g (11%)

Protein45.2 g (90%)

Sodium1085.4 mg (54%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1garlic head

½ tspolive oil

+ 1 tsp

⅓ cupcashews

200glinguine pasta

1yellow onion

finely dice

200gbrown button mushrooms

sliced

1 ½ cupssoy milk

½ cupnutritional yeast

1 tspwhite miso paste

1 tspmushroom powder

3 Tbspfresh parsley

Instructions

Step 1

Preheat your oven to 400 degrees F (200 C).

OvenPreheat

Step 2

Cut 1 cm from the top of the garlic to expose the individual cloves. Lightly drizzle with ½ tsp olive oil. Wrap in foil and cook for 35 minutes. Allow to cool down, and squeeze the garlic out of the skin.

Step 3

Cover the cashews with boiling water. Allow to sit for 30 minutes, then drain.

Step 4

Cook the pasta in salt water according to the packet instructions to get them al dente. Reserve ½ cup of pasta water.

Step 5

To a large pan on medium heat, add 1 tsp of olive oil and the onion, and cook for 5 minutes while stirring until slightly golden. Add the mushrooms, with a pinch of salt and black pepper and cook for a further 5 minutes, until the mushrooms have released their juices.

Step 6

To a blender, add the garlic, soy milk, miso paste, mushroom powder and nutritional yeast. Blend until smooth.

Step 7

Add the sauce and pasta to the pan. Cook for a minute while stirring through. Stir in the pasta water and cook for a further 2 minutes. Adjust salt and pepper to taste.

Step 8

Serve with fresh parsley. Enjoy 🤍

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