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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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
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 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: 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