Vegan Garlic Cream Sauce Pasta- Oil-Free, Wheat-Free

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Mushroom Medley Pasta


1 1/4 cups raw cashews (soaked for min. 2 hours and drained)
2 cups water
2 cloves garlic
2 tsp salt OR to your taste
Pepper to taste

*You may adjust thickness by adding water as necessary.


12 oz sliced mushrooms (I used portobello, button, and shitake)
2 tsp garlic granules
1 tsp onion granules
1 tsp dried parsley
1 tsp paprika
Salt and pepper to taste

1 box of chickpea OR lentil pasta (approx. 270g)
Almond “breadcrumbs” (See my Shorts)

Fresh Italian parsley for garnish

Combine sauce ingredients in a high speed blender and blend until smooth. Adjust thickness as necessary. Sauce will thicken when heated.

In a pan add a little water and sauté mushrooms on high. Add seasonings.

Boil pasta according to package.

Add sauce to pan and heat just until it bubbles. Add noodles and mix. Add noodles to plate and top with mushrooms, parsley, and almond crumbs.

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