Vegan Recipes
Vegan Creamy Tuscan Pasta
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Vegan Creamy Tuscan pasta
Ingredients:
- 12 oz. pasta (gluten-free if desired)
- 1/2 cup raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 8 oz. sliced mushrooms
- 1/2 cup sundried tomatoes, chopped
- 2 cups baby spinach
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- Salt and pepper, to taste
- Fresh basil and parsley, chopped (for garnish)
Instructions:
- Cook the pasta according to the package directions until al dente.
- Drain the soaked cashews and rinse them well. Add them to a blender along with the almond milk and nutritional yeast. Blend on high until smooth and creamy.
- In a large skillet over medium heat, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
- Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and start to brown.
- Add the chopped sundried tomatoes, baby spinach, dried basil, oregano, and thyme. Cook for another 2-3 minutes, until the spinach is wilted.
- Add the cashew cream sauce to the skillet and stir well to combine. Cook for another 2-3 minutes, until the sauce is heated through and slightly thickened.
- Add the cooked pasta to the skillet and toss well to coat with the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chopped basil and parsley. Enjoy your delicious vegan Creamy Tuscan pasta!