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Creamy Vegan Mushroom Sauce

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
Cook Time 20 minutes
Course main course, main dish, vegan
Cuisine european, italian
Servings 4 Portions

Equipment

  • Blender

Ingredients
  

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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