Tonight I made the BEST Mushroom Pasta with Cashew Sauce EVER! I shared the steps on my instastory, so if you follow me- go watch it! if you don’t follow me, my handle is @omgpale or see the photos & steps here!
I actually came across this recipe from one of my all time favorite bloggers named Erin Ireland. She has a blog called To Die For Vancouver & her IG is @erinireland. She is always posting the best Vegan meal ideas, local eateries, recipes, etc. I absolutely love it & constantly look forward to her posts! So I thought tonight to take a shot at this Mushroom Pasta. I made a few of my own adjustments along the way based on the ingredients I had on hand.
Mushroom Pasta with Cashew Sauce:
1 Cup Cashews (soaked for 2 hours or boiled until soft)
1 Cup Water
6 Cloves Garlic
3 Cups Chopped Mushrooms
3 Tablespoons Vegan Butter
1/2 Yellow Onion, diced
*Erin’s recipe didn’t include onion
Box of Pasta
*Erin’s recipe had fresh parley to mix in at the end
+ Boil Pasta
+ In a pan, melt the vegan butter & add the chopped mushrooms & onions. Cook until onions are clear. Turn down heat.
+ In a blender/food processor add cashews, water & garlic. Mix until smooth.
+ Add cashew sauce to mushroom/onion mixture & stir until cashew sauce is hot.
+ Drain pasta when done, add back into pot & top the pasta with the cashew/mushroom mixture.
+ Stir together.
+ Add salt & pepper to your desire.
* I added dried parsley flakes at the end.
THAT’S IT! The easiest meal for a lazy Sunday! It didn’t dirty a lot of dishes & was done in about 30 minutes. ALSO there are hardly any leftovers. Between Greg & I, the entire pot almost got devoured.