Prepare the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set aside.
Sauté the Onion and Garlic: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion and minced garlic until the onion is translucent and fragrant.
Prepare the Cashew Cream: In a high-speed blender, combine the soaked cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, dried thyme, salt, and black pepper. Blend on high until the mixture is smooth and creamy.
Combine and Simmer: Pour the cashew cream mixture into the skillet with the sautéed onion and garlic. Stir to combine. Add the sautéed mushrooms back to the skillet and mix well. Allow the sauce to simmer gently for a few minutes, allowing the flavors to meld together.
Toss with Pasta: Add the cooked pasta to the skillet and toss to coat the pasta with the creamy mushroom sauce. If the sauce is too thick, you can add a splash of vegetable broth or almond milk to achieve your desired consistency.
Serve: Divide the creamy vegan mushroom pasta among serving plates. Garnish with chopped fresh parsley for a burst of color and freshness.
Nutrition Facts (Approximate) Serving Size: 1/4 of the recipe
Calories: 450
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 380mg
Total Carbohydrates: 54g
Dietary Fiber: 6g
Sugars: 4g
Protein: 14g
Elevate your dining experience with this Creamy Vegan Mushroom Pasta, a harmonious blend of wholesome ingredients and vibrant flavors. Whether you’re a seasoned vegan or simply exploring plant-based cuisine, this recipe is sure to become a beloved favorite in your culinary repertoire. Serve it up for a satisfying meal that nourishes both body and soul, leaving you craving for more.
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