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Creamy Cashew, Mushroom and Pasta Dinner ~ Gluten-free option

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Creamy Cashew Mushroom and Pasta Dinner is a treat for the taste buds!  Whether you are a meat-eater or not, I sure do hope you give this recipe a try.

I’ll admit soaking the cashews was a new thing for me, but I was intrigued because I have seen a lot of recipes for cheese substitutes made from soaked cashews.

Since I love pasta, mushrooms, and spinach…what did I have to lose right?  I love the way it looks once it’s all mixed up with the pasta!! And it’s as good as it looks…healthy too!

Mushrooms Are A Big Deal And This Is Why:
1. Mushrooms are incredibly healthy, even considered a superfood.
2. They are low in calories, very low in fact.
3. Button mushrooms, like in this recipe, have good sources of selenium, copper, phosphorus, zinc, and potassium.
They are also rich in B-complex vitamins.

You could always add some cut-up cooked chicken in with this dish too. I think that would be a nice combination for those wanting more protein…similar to a dairy-free chicken alfredo. A nice way to use up leftovers too.

This recipe idea is from, thedishonhealthy, a great blog. She calls this recipe, Mushroom, and Cashew Alfredo Pasta.

Plan ahead because you will need to soak raw cashews for at least 2 hours before making the sauce.

 

To Make Creamy Cashew, Mushroom and Pasta Dinner You Will Need:          
Raw cashews
Salt
Fresh garlic
Nutritional yeast
Water or chicken broth ~ water for vegans.
Fresh largely chopped mushrooms, any variety you like is fine.
Onion
Fresh spinach
Olive oil
Soy sauce or gluten-free if needed ~ coconut aminos for soy-free
Red pepper flakes
Penne pasta, gluten-free if needed
Freshly grated Parmesan cheese, optional
Vegan Parmesan cheese for dairy-free

Cooked chicken in bite-sized pieces, optional

A food processor or high-speed blender will also be needed for the sauce.

 

 

Mix it all together with the penne.

 

 

Enjoy!

Creamy Cashew, Mushroom and Pasta Dinner

A surprisingly quick, mildly rich cashew sauce with sliced mushrooms. Served over regular or gluten-free pasta.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: cashew sauce, creamy cashew mushroom sauce, dairy-free, dinner, egg-free, gluten-free, meatless
Servings: 4 Servings
Calories: 364kcal
Author: Mary

Ingredients

  • 1 2/3 cups raw cashews soaked for 2-4 hours
  • 1/2 tsp salt
  • 3 cloves fresh garlic finely chopped or 1 1/2 tsp minced in a jar.
  • 3 tbsp nutritional yeast
  • 1 1/4 cup water or chicken broth I used chicken broth. Water for vegans.
  • 2-3 cups fresh mushrooms any variety you like is fine. I used about 12 button mushrooms. Largely chopped or sliced.
  • 1 small onion finely chopped
  • 1 1/2 cups fresh spinach
  • 1/2 tbsp olive oil
  • 1 tbsp soy sauce gluten-free if needed, coconut aminos for soy-free
  • red pepper flakes
  • penne pasta gluten-free if needed
  • parmesan cheese freshly grated optional ~ vegan parmesan cheese is also an option.
  • cooked chicken Cut into bite-sized pieces ~optional

Instructions

  • In a food processor add cashews, garlic, nutritional yeast, broth, and salt. Puree until smooth.
  • In a medium-sized skillet sautee mushrooms and onions in oil.
  • Add soy sauce, stir well. Add spinach and cook a few minutes more.
  • Remove from heat. Add cashew mixture and mix well.
  • Spoon over cooked pasta. Sprinkle on some red pepper flakes and parmesan cheese if desired.

Notes

This sauce would also be fantastic over spaghetti squash.

Nutrition

Serving: 1Serving | Calories: 364kcal | Carbohydrates: 23g | Protein: 16g | Fat: 26g | Saturated Fat: 4g | Sodium: 830mg | Potassium: 786mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1055IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 5mg

 

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