Vegan Creamy Mushroom Pasta

’ RESPLENDENT KITCHEN

Creamy cashews form a base for this sauce that includes sauteed shallots and aromatics and earthy mushrooms to make it extra delicious!

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Mushrooms Dried pasta Shallots Garlic Fresh sage Kale Vegan Parm Cashew cream Olive oil

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Chef's knife Cutting board Skillet Saucepan Blender

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- Pour hot water over cashews; place on counter for 2 hours. Drain and rinse the cashew pieces. - Blend cashews with water until creamy.

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Cook the pasta in a large pot of water according to package instructions in salted water; remove 2 minutes before recommended cooking time. Reserve some pasta water.

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While pasta is cooking, heat a large skillet over medium heat for a few minutes; add olive oil. Once heated, add shallots and garlic; saute until lightly golden.

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Add sauteed mushrooms, chopped sage, and ½ teaspoon sea salt. Saute for approximately 5 minutes, stirring occasionally, until edges of mushrooms are browning.

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Add pasta water,cashew cream, pasta, sauteed mushrooms, and kale to the saucepan. Stir in the cooked pasta on low heat until the kale wilts.

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Serve in shallow bowls and top with vegan Parm, freshly ground black pepper, and truffle carpaccio, if desired. Enjoy!

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Vegan Cashew Cream

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Vegan Creamy Mushroom Pasta

Creamy cashews form a base for this sauce that includes sauteed shallots and aromatics and earthy mushrooms to make it extra delicious!

RESPLENDENT KITCHEN

Mushrooms Dried pasta Shallots Garlic Fresh sage Kale Vegan Parm Cashew cream Olive oil

Ingredients:

RESPLENDENT KITCHEN

Here's what you need to make this pasta!

Chef's knife Cutting board Skillet Saucepan Blender

Here's the equipment you will need:

RESPLENDENT KITCHEN

- Pour hot water over cashews; place on counter for 2 hours. Drain and rinse the cashew pieces. - Blend cashews with water until creamy.

Make cashew cream

RESPLENDENT KITCHEN

Cook the pasta in a large pot of water according to package instructions in salted water; remove 2 minutes before recommended cooking time. Reserve some pasta water.

Step 1

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While pasta is cooking, heat a large skillet over medium heat for a few minutes; add olive oil. Once heated, add shallots and garlic; saute until lightly golden.

Step 2

RESPLENDENT KITCHEN

Add sauteed mushrooms, chopped sage, and ½ teaspoon sea salt. Saute for approximately 5 minutes, stirring occasionally, until edges of mushrooms are browning.

Step 3

RESPLENDENT KITCHEN

Add pasta water,cashew cream, pasta, sauteed mushrooms, and kale to the saucepan. Stir in the cooked pasta on low heat until the kale wilts.

Step 4

RESPLENDENT KITCHEN

Serve in shallow bowls and top with vegan Parm, freshly ground black pepper, and truffle carpaccio, if desired. Enjoy!

RESPLENDENT KITCHEN

Vegan Cashew Cream

Vegan Polenta with Mushrooms

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Visit Resplendent Kitchen for more vegan recipes!