Vegan Creamy Mushroom Pasta with Sun-Dried Tomatoes
A creamy pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! Easy, satisfying, and a great lunch or dinner.
Servings4 medium bowls
- 8 oz. penne (gluten-free if desired)
- 8 oz. mushrooms (I use cremini)
- 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
Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.
Meanwhile, slice the mushrooms.
In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté 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 sauté 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. 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 same day, as leftovers tend to soak up the remaining sauce.
Other additions include: onion, grape tomatoes, asparagus, shallot, roasted bell pepper, peas, etc.
Try this with your favorite pasta – fettuccine, linguine, farfalle, etc. (I love a brown rice & quinoa blend for gluten-free.)
Calories: 288 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 935 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 1689 IU | Vitamin C: 12 mg | Calcium: 51 mg | Iron: 3 mg