Creamy Cashew and Mushroom Pasta

This is a particularly delicious and uncomplicated recipe for the start of the autumn and mushroom season: Penne with vegan cashew mushroom sauce. Any pasta served with mushrooms is always a welcomed dish. Especially with a vegan creamy cashew and mushroom sauce that is full of flavor and exceedingly creamy.

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Welcome golden autumn!

Mushrooms are almost a must for typical autumn dishes. If you are not a mushroom forager, you can buy nice selections at your fresh market and even in your supermarket. Depending on the composition of your cashew and mushroom sauce, your dish will get a different taste, slightly more or slightly less tardy. The mushrooms transform every pasta dish into a wholesome, special meal. For your own dish, start with this recipe for creamy cashew and mushroom pasta as a base and try various compositions to find the one you like best.

For my creamy cashew and mushroom pasta, I use penne. Penne have the ideal shape to absorb this delicious sauce. Of course, you can also use the recipe for any other pasta and serve it with spaghetti, fusilli or macaroni. For a gluten-free meal, you can simply use gluten-free pasta for your full enjoyment of this autumn dish.

Cashew to cashew butter to creamy cashew sauce

Cashews are a fantastic ingredient to conjure a creamy sauce. With cashew butter at hand, you can actually use it with any simmering liquid. Cashew butter is relatively expensive in stores, but it is quick and easy to make. Follow the easy steps to make your own cashew nut butter. Nut butter is the ideal stock product that you can use again and again and stores very well.

Are you interested to learn more about nut butter and its many uses? How about booking a cooking class with me that will show you the endless variety of vegan recipes with nut butter? From nut milk to smoothie, for baking, for dips, as an ingredient of a fine sauce to small sweets, home-made nut butter is simply ideal to have.

Creamy Cashew and Mushroom Pasta

This is a particularly delicious and uncomplicated recipe for the start of the autumn and mushroom season: Penne with vegan cashew mushroom sauce. Any pasta served with mushrooms is always a welcomed dish. Especially with a vegan creamy cashew and mushroom sauce that is full of flavor and exceedingly creamy.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course main course, main dish, vegan

Cuisine european, italian

Servings 4 Portions

Equipment

• Blender

Ingredients

  

1x2x3x

For the creamy cashew and mushroom sauce

• 15 g dried mushrooms, ie fungi porcini any mushroom you prefer
• 120 g cashews
• 1 clove of garlic for garlic fanatics: use 2-3 cloves of garlic
• 1 tsp vegetable broth
• 200 ml Soya drink
• 1/2 TL nutmeg, ground Best to use freshly ground nutmeg
• 1 tbsp Tamari (Soja-Sauce)
• 1 tsp apple vinegar
• 2 tbsp fine east flakes
• 1 pinch chili powder
• salt and pepper season to taste

Penne and mushrooms

• 400 g penne made from Emmer flour
• 1 tsp tamari (soya sauce)
• 250 g various mushrooms Oyster mushrooms, shitake mushrooms, porcini mushrooms and other fresh seasonal mushrooms

Optional: Toping

• 1 tbsp fine yeast flakes
• 1 tsp thym, plucked
• 1 tsp rosmary, chopped

Instructions

 

• Put cashew nuts in a bowl, cover with plenty of water and soak for at least 1 hour.
• If you use dried porcini mushrooms: Place in a small bowl, cover with 100 ml of water and soak for at least 20 minutes.
• Pour off the soaking water from the cashew nuts. Place the cashew nuts in a bowl to mix them. Add the dried mushrooms with the soaking water and finely puree all other ingredients for the sauce.
• Bring the sauce to boil briefly in a large saucepan (the sauce will be a little thicker) and season with salt and pepper.
• Cook the penne as instructed on the package.
• At the same time cut the fresh mushrooms into slices, fry them in a non-stick frying pan and let them simmer for about 10 minutes. Mix 1 tablespoon of soya sauce with 2 tablespoons of water in a small bowl. Deglaze the mushrooms with it. Allow the water to evaporate and now remove the pan from the stove.
• Pour off the cooking water from the pasta. Add the penne to the sauce and mix well.
• Serve the penne in the creamy cashew mushroom sauce. Spread the fried mushrooms on top and serve sprinkled with fine yeast flakes and fresh herbs as you wish.

Notes

Variations: Garlic lovers can add one or more additional cloves of garlic to the sauce. The dish also tastes great with a little smoked salt.

For a gluten-free penne with vegan cashew mushroom sauce, simply use gluten-free pasta and gluten-free yeast flakes.

Tip: If you want to save time, you can pour boiling hot water over the cashew nuts instead of cold and soak for only 20 minutes.

 

 

 

Keyword cashew, creamy, mushrooms, pasta, penne

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