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Creamy Cashew, Mushroom and Pasta Dinner
A surprisingly quick, mildly rich cashew sauce with sliced mushrooms. Served over regular or gluten-free pasta.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
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:
364
kcal
Author:
Mary Krick
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:
1
Serving
|
Calories:
364
kcal
|
Carbohydrates:
23
g
|
Protein:
16
g
|
Fat:
26
g
|
Saturated Fat:
4
g
|
Sodium:
830
mg
|
Potassium:
786
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1055
IU
|
Vitamin C:
12
mg
|
Calcium:
44
mg
|
Iron:
5
mg