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!
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.