Creamy Vegan Garlic Mushroom Pasta

Creamy Vegan Garlic Mushroom Pasta

This creamy mushroom pasta is the perfect quick dinner if you're vegan or even just trying it. It's super filling and delicious but still nutritious! Whip this up for a tasty pasta dinner this week!

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Ingredients

  • Pasta
  • 12 ounces gluten-free linguine or rigatoni*
  • Garlic-Mushroom Cream Sauce
  • 2 1/2 cups small, 1-inch fresh cauliflower florets, stemmed (not frozen)
  • 1 cup plain, unsweetened plant-based milk , plus more as needed to thin (I use almond milk)
  • 1/4 cup raw cashews**
  • 2 tablespoons nutritional yeast flakes, plus more to taste if desired
  • 1 tablespoon fresh lemon juice, plus more to taste if desired
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 3/4 to 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound cremini or button mushrooms, brushed or wiped clean, trimmed, and thickly sliced
  • 1 tablespoon extra-virgin olive oil
  • 6 cloves garlic or to taste, minced
  • 1 tablespoon stemmed and minced flatleaf parsley, plus more to taste

Directions

Want to see the entire recipe? Click here Published September 14, 2017.

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