Creamy (Non Dairy!) Mushroom Pasta

Want a creamy pasta recipe without the animal products? Try this creamy non dairy mushroom pasta to wow your dinner guests! 

creamy non dairy pasta recipe

 

Sometimes the areas ripest for intervention are the old school standbys. Pasta and tomato sauce is the quintessential family dinner. It’s simple, delicious, and an easy crowd pleaser.

 

You might not have thought that pasta and tomato sauce needed a revamp, but I’m here to tell you that it does.

 

That’s because I used the creamy mushroom tomato sauce adapted from Jessica Murnane‘s new cookbook, One Part Plant.

 

Jessica creates a creamy mushroom lasagna. For my cooking class at WeLive, we didn’t have time to do a full lasagna, so we made the sauce and served it on top of pasta instead.

 

It was AMAZING! Without adding any dairy or meat, we had a tomato sauce that was creamy, satisfying, and oh so delicious.

 

The creaminess comes from cashews which are soaked and blended (don’t worry, it’s much easier than it sounds).

 

Then, mushrooms get sautéed with spices to add a savory fabulousness that you’ll love.

 

Everyone in my class claimed they’re never making tomato sauce the old way again, and you might just agree.

 

And if you’re looking for more plant-based recipes that are simple, delicious, and family-friendly, make sure you check out the One Part Plant cookbook – everything I’ve cooked from there has been amazing!

 

Creamy Non Diary Mushroom Pasta Recipe

Creamy (No Dairy!) Mushroom Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 servings
Ingredients
  • 1 box lentil pasta
  • olive oil
  • 3 garlic cloves minced
  • 16 oz mushrooms, chopped
  • 1 tbsp tamari
  • 1 tsp dried thyme
  • ¾ cup raw cashews, soaked and drained
  • 1 cup water
  • 1 tsp better than bouillon
  • 28 oz crushed tomatoes
  • salt and pepper
Instructions
  1. In a medium sauce pan, heat olive oil and add garlic. Sautee until it starts to brown.
  2. Add mushrooms, tamari, and thyme.
  3. Cook, stirring every minute or so, for 6-8 minute, until the mushrooms start to release their water.
  4. Combine veggie broth and cashews in a high speed blender until smooth.
  5. Pour cashew sauce into the mushrooms, and simmer, letting the sauce start to thicken.
  6. Add spinach, and stir.
  7. Add crushed tomatoes, salt, and stir to combine. Allow the mixture to heat up.
  8. Meanwhile, cook the lentil pasta according to directions.
  9. Serve with sauce poured over the pasta, adding nutritional yeast if you wish.

 

  Thanks for reading, and have a wonderful day,   samantha attard sig

 


samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach, yoga instructor, and makes delicious snacks to help you eat with intention. Learn more here.

 

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