Creamy Sun-Dried Tomato Mushroom Pasta
Creamy Mushroom Pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! An easy, satisfying 30-minute vegan dinner.
Servings: 4 medium bowls
- 8 oz. penne (gluten-free if desired)
- 8 oz. mushrooms
- 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 (or arugula, etc.)
- Salt/pepper to taste
Toppings for serving (optional):
- Fresh basil or parsley, kalamata olives, cashew parmesan
Other possible additions:
- Onion, grape tomatoes, asparagus, shallot, roasted bell pepper, peas
Cook pasta according to package instructions, leaving al dente. Drain when finished.
Meanwhile, slice the mushrooms.
In a large skillet over med-high heat, saute mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute method.)
Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).
Add garlic and sun-dried tomatoes to the skillet. Stir and saute 1 minute.
Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.
Heat 3-4 minutes or until lightly simmering.
Meanwhile, chop/julienne the basil.
Add 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.)
Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.
*I use about 2.5 oz. dry (not oil-packed) sun-dried tomatoes.
I prefer this dish with cashew milk since it has a thick, creamy consistency, but feel free to substitute with soy, almond, etc. as long as it's plain & unsweetened. (The sauce runs a bit thinner with almond milk and will slightly alter the taste.)
Best eaten the day of, as leftovers tend to soak up the remaining sauce.
Try this with any of your favorite pasta – fettuccine, linguine, farfalle, etc. (I love brown rice & quinoa blends for a gluten-free version.)
Calories: 291kcal | Carbohydrates: 56g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Potassium: 958mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2195IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 3mg