Ingredients
Scale
- 8 ounces thin spaghetti
- 2 tablespoons vegan butter, divided
- 3 cloves garlic, minced, divided
- 1 carton bella mushrooms, sliced
- 1 cup soaked cashews
- 1 cup almond milk
- 1 medium shallot, diced
- 2 tbsp nutritional yeast
- 1 tbsp fresh thyme
- salt and pepper to taste
- Garnish: Parsley & Toasted pine nuts
Instructions
- Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
- Mushrooms: Melt 2 tablespoons of vegan butter over medium high heat.
- Add the shallot and cook for 3-4 minutes. Add the garlic and sauté for a minute until fragrant.
- Remove 75% of the mixture, leave the remainder and now add the mushrooms and thyme.
- Sauté for 5-7minutes, until golden brown and softened. Set aside.
- Sauce: Add the remaining shallots/garlic, soaked cashews, nutritional yeast, almond milk, salt/pepper as needed to a high powered blender. Blend until smooth.
- Toss the cooked noodles in the sauce and top with the cooked mushrooms, garnish with toasted pine nuts and chopped parsley.
Notes
*Soak the cashews overnight or simply place in water and microwave for 3 minutes, add more water, microwave again.
*You could add 1/4 cup white wine while cooking the mushrooms for more flavor and cook down for 3-5 minutes
*If you don’t have fresh thyme you can use dried Herbs de Provencal, 1/2 tsp
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4