Cheesy Mushroom Pasta (Vegan, Gluten Free)
Description
This is a great comforting dish, very kiddie friendly or just for those times when you want a warm hug inside. Using naturally gluten free ingredients this Cheesy Mushroom Pasta always hits the right spot.
Ingredients
Scale
200g Chickpea, Quinoa or Brown rice Pasta
2 cups Shiitake mushrooms
3 cups Spinach
1 tbsp Olive oil
Sauce ingredients
2 cup Pre-soaked drained raw cashews
1 cup Warm water or any plant based mylk
3 tbsp Nutritional Yeast
1 tbsp Onion powder
1 tsp Garlic powder
½ tsp English mustard
½ tsp Turmeric powder
1 pinch Black pepper
1 pinch Salt
Instructions
- Cook the pasta according to the package instructions
- Heat the olive oil in a frying pan and add the mushrooms when hot, stir fry and add a splash of water when the pan starts to dry out
- Place the sauce ingredients inside a good high-speed blender and blend until smooth
- Transfer to the pan with the mushrooms and stir in the washed spinach
- Add some of the pasta water to thin out the sauce if required
- Strain the pasta and transfer to a serving plate
- Top with the sauce and season with more salt and pepper to taste
- Option to garnish with any herbs such as basil, rosemary, thyme
Notes
- Cashews only require 3 hours soaking time covered in water, but I prefer to soak overnight
- Opt for pasta brands that use minimal ingredients, ideally no more than 5 so it’s not highly processed and full of sugars or other preservatives. I prefer to stay away from gluten free flour as they tend to be highly processed.
