I don’t know about you but I love fried mushrooms. Raw, not so much, but the earthy flavours that you get from frying up a pan on mushrooms is the bomb. This recipe takes full advantage of that beautiful flavour and when paired with spinach in a creamy cashew sauce this simple meal is a winner. This Mushroom and Spinach Pasta is perfect meal for during the week when time is short.
Mushroom and Spinach Pasta
Course: DinnerCuisine: VeganDifficulty: Easy4
servings15
minutes35
minutes50
minutesIngredients
225 g (1/2 pound) of pasta (penne or similar is great)
1 small red onion, diced
2 big cloves of garlic, minced
225 g (1/2 pound) of mushrooms, sliced
1/4 tsp of salt
2 Tsp balsamic vinegar
2 Tbsp of white wine
1/2 cup of water
1/2 tsp of smoked paprika
1 Tbsp of tamari
100 g. of baby spinach
- For the Cream Sauce
1/2 cup of raw, unsalted cashews, soaked in water for two hours
2 tsp of corn starch
1 Vegetable broth or water
1 clove of garlic
1/4 tsp of sage
1/2 tsp of oregano
1/2 tsp of thyme
1/4 tsp of onion powder
1 tsp of Dijon mustard
1 Tbsp of olive oil
1 tsp of balsamic vinegar
1 Tbsp of nutritional yeast
Directions
- Heat a large frying pan over medium heat.
- To the pan add the onion, garlic, mushrooms and salt and fry for 8 – 10 minutes.
- Add the balsamic, wine, water, thyme, paprika and tamari and continue to cook for another 10 minutes.
- Remove from heat.
- Bring a large pot of salted water to a boil and cook pasta as per instructions on the package.
- For the sauce, add the drained cashews, cornstarch, broth/water, garlic, sage, oregano, thyme, onion powder, mustard, oil, vinegar and nutritional yeast to a blender and blend until smooth.
- Once you have strained and rinsed the pasta, add the cashew sauce to the pot and bring to a low boil.
- Lower the heat and add the pasta and spinach to the pot. Stir until the spinach has wilted then remove from heat.
- Place a portion of the pasta on your serving plate and top with the fried mushroom mixture.