Creamy Mushroom Penne

Name: Creamy Mushroom Penne
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup cremini mushrooms, thinly sliced; 1 cup shiitake mushrooms, stems discarded, thinly sliced; 1 cup white button mushrooms, thinly sliced; 1 cup shallot, chopped; 1 garlic clove, minced; 1 tablespoon olive oil; 6 ounces dried regular or gluten-free pasta; 2 cup vegetable broth, or 2 cups water mixed with 2 teaspoon bouillon paste; 1/2 cup cashews, soaked in water; 1 tablespoon nutritional yeast; 1 tablespoon olive oil; Juice of 1/2 lemon; Pinch of sea salt; Pinch of ground black pepper; 1 tablespoon fresh oregano leaves; 1/2 teaspoon dried basil; 6 sun dried tomatoes

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 2

Author : Vegan Reset

Instructions

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Step 1

Sauté all the mushrooms, the shallot, and garlic in the oil in a large pan over medium heat for 7 minutes.

Step 2

Bring a pot of water to a boil and cook the pasta according to the package instructions.

Step 3

To make the sauce, blend 3/4 cup of the broth, the cashews, nutritional yeast, oil, lemon juice, salt, and pepper in a blender until smooth.

Step 4

Add the sauce, dried basil, and the remaining 1/4 cup of broth to the pan with the mushrooms, stir well, and lower the heat to low. Cook for another 3 minutes.

Step 5

Serve the pasta with the mushroom-sauce mixture, sun dried tomatoes, and oregano.

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