🍄🍝 Creamy Vegan Mushroom Pasta 😍

Rich, creamy, and completely plant-based — this pasta is pure comfort! 🌱✨

🛒 Ingredients:

🍝 8 oz (225g) pasta of your choice (fettuccine or linguine)
🍄 2 cups mixed mushrooms (cremini, shiitake, oyster), sliced
🧅 1 small onion, finely chopped
🧄 3 cloves garlic, minced
🥜 1 cup raw cashews, soaked in hot water for 1 hour
🍲 1 cup vegetable broth
🥛 1/2 cup unsweetened almond milk (or any plant-based milk)
🧀 2 tbsp nutritional yeast
🫒 2 tbsp olive oil
🍋 1 tbsp lemon juice
🌿 1 tsp dried thyme
🧂 Salt and black pepper to taste
🍃 Fresh parsley, chopped, for garnish

👩‍🍳 Instructions:

1. Cook the Pasta:

   • Cook the pasta according to package instructions until al dente. Drain and set aside. 🍝

2. Sauté the Mushrooms:

   • Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and sauté until golden brown. Remove and set aside. 🍄

3. Cook Onion & Garlic:

   • In the same skillet, heat the remaining oil. Sauté onion and garlic until soft and fragrant. 🧄🧅

4. Make Cashew Cream:

   • Blend soaked cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, thyme, salt, and pepper until creamy. 🥜✨

5. Combine & Simmer:

   • Pour the cashew cream into the skillet. Add the mushrooms and let it simmer for a few minutes. 🍲

6. Toss with Pasta:

   • Add pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of broth or almond milk. 😍

7. Serve:

   • Plate and garnish with fresh parsley. 🌿 Enjoy!

🍴 Nutrition (Per Serving):

• Calories: 450 kcal

• Fat: 20g

• Saturated Fat: 3g

• Cholesterol: 0mg

• Sodium: 380mg

• Carbs: 54g

• Fiber: 6g

• Sugar: 4g

• Protein: 14g

💡 Pro Tip: Add some roasted broccoli or spinach for extra greens! 🥦👌

🍝🍄 Creamy, dreamy pasta magic! 😋🔥