INSIGHT & INTUITION: MEDICINE FOR TODAY'S WOMAN

Creamy Vegan Mushroom Pasta

Creamy Vegan Mushroom Pasta

Creamy Vegan Mushroom Pasta

 

Muneeza Ahmed

Creamy Vegan Mushroom Pasta

Muneeza AhmedMuneeza Ahmed
My Creamy Vegan Mushroom Pasta is a decadent dish that is great for serving guests or at a party this summer. This is not a healing dish, but something that can be truly enjoyable for you, your friends, and your family when entertaining!
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings

Ingredients
  

  • 4 cups shiitake mushrooms sliced
  • 1 tbsp vegan butter (optional)
  • 2 shallots sliced
  • 4 garlic cloves peeled & crushed
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 2 tbsp sun-dried tomatoes
  • 2 cups baby spinach finely chopped
  • ¼ cup parsley finely chopped
  • 3 cups vegetable stock (or water)
  • 2 boxes linguine pasta
  • 1 cup cashews
  • ½ cup coconut milk optional
  • sea salt to taste
  • black pepper, to serve to serve
  • 2-3 sprigs fresh basil
Servings

Instructions
 

  • For this recipe, I recommend making the cashew sauce ahead of time or first. Head to the link on the blog to make the cashew sauce
  • Next, place a large lidded sauté pan over medium-high heat. The pan should be wide enough to fit your pasta. 
  • Add the mushrooms and sauté in 2 tbsp of vegetable broth or vegan butter. This should take 3 - 4 minutes.
  • Once the mushrooms are cooked (they will release water once as they cook) - add the sun-dried tomatoes, shallots, garlic, rosemary, and thyme. 
  • Cook until the shallots are translucent and garlic softens, keep adding water to make sure the food does not stick to the pan. 
  • Add the vegetable broth (or water). Add the linguine to the pan and then add cashew sauce to the mix.
  • Cover the pan and bring it to a boil.
  • Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.
  • When the pasta is cooked, remove the pan from the heat, and add ½ cup of coconut milk (optional)
  • Top with cut spinach, parsley, and basil. 
  • Serve this Creamy Mushroom Pasta hot and freshly made. 
Keyword Vegan
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Muneeza Ahmed

Hi, I'm Muneeza

I’m humbled to have supported over 10,000 people in 85+ countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place.

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Muneeza Ahmed - Medicine Woman
Healing is my living, my purpose and my path. I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE
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Muneeza Ahmed - Medicine Woman
Healing is my living, my purpose and my path. I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE
Muneeza's Newsletter

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Don’t speak english??

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MEDICAL DISCLAIMER: Muneeza Ahmed (“She,” “her,” or “Ahmed”), is not a licensed medical doctor, chiropractor, osteopathic physician, naturopathic doctor, nutritionist, pharmacist, psychologist, psychotherapist, or other formally licensed healthcare professional. Ahmed, does not render medical, psychological, or other professional advice or treatment, nor does she provide or prescribe any medical diagnosis, treatment, medication, or remedy. The information provided by Ahmed and Healthy Moon, LLC will not treat or diagnose any disease, illness, or ailment and if they should experience any such issues they should see their registered physician or other practitioner as determined by their own judgment.

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