A vegan remake of a favorite, this version is creamy and full of mushroom goodness. The avocado adds good fats, while keeping it super healthy. Serve with a large salad for an every-day meal or for guests.
16ouncesbaby portabella mushroomssliced (or any mushroom you like)
116-oz packagewhole wheat pasta noodlesI used fusilli
1/3cupraw cashews soaked for at least 30 minutes in hot water, or ¼ cup cashew butter
1/2 mediumripe avocado
1tablespoonfresh lemon juice
sea salt and pepperto taste
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In a large saute pan over medium heat, sauté the chopped onion in a small amount of water until it starts to wilt. Add in the sliced mushrooms and sauté until the mushrooms have shrunk.
Bring a large pot of water to boil and cook the pasta according to the directions. Drain and set aside.
In a small container with a lid, add about 3 tablespoons of the veggie broth with the 2 tablespoons of flour. Shake to combine. You will use this to thicken the sauce.
While the mushrooms are cooking, add the cashews, avocado and about ½ cup of veggie broth to a high-powered blender. Blend until the sauce is smooth, scraping down the sides to make sure all of the cashew bits are incorporated. Add more broth if it's too thick.
Add the blended sauce, tomato paste, lemon juice, and soy sauce to the pan with the mushrooms and stir to combine.
Add the rest of the veggie broth and the flour mixture to the pan and stir until the sauce starts to thicken and is heated through, about 5 minutes.
Divide the pasta onto six bowl or plates and top with the mushroom sauce.
Salt not included[nutrition-label]
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.