CREAMY VEGAN MUSHROOM PASTA

Creamy and heartwarming; A dish that will please the whole crew and keep them coming back for more.

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This is one of my go-to plant based week-night recipes. Its a warm, filling and comfy dish that will always find it way onto the dinner table when I need something that feels like fall, no matter the season! If you haven't already noticed, Im a lover of simple and satisfying recipes that impress. This creamy mushroom vegan pasta fits the bill when it comes to flavor, presentation and best of all, its on the table in less than 30 minutes!

If there is one thing I have learned while living aboard Knot A Clue ( our sail boat), its how to create a killer dish with what ever is in the fridge in a short amount of time. This life is about LIVING and I can assure you that im not going to miss a sunset swim or walk on the beach to spend it in my galley because I HAVE to. On the other hand, that doesn't mean we have to settle for sandwiches either... Balance, baby!

Fragrant herbs and earthy mushrooms, creating the perfect weeknight comfort food.

This creamy mushroom vegan pasta is packed with fragrant parmesan and herbs, sweet peppers and earthy mushrooms. All rolled up in a nutty cashew cream sauce that is to die for. Your non-vegan friends won't think twice and you certainly won't be missing out with this dairy free cream sauce.

CREAMY VEGAN MUSHROOM PASTA

Serving suggestion: 4 servings

INGREDIENTS

• 1 1/2 cups assorted mushrooms

• 2 small sweet peppers

• 3 tbsp cashew or almond base( I use the brand Joi)

• 2 tbsn vegan butter

• About ¾ cup Miso broth

• ½ cup vegan parm

• 2 cloves garlic

• Fresh thyme,sage, pepper, and salt to season

METHOD

1. Start by boiling a pot of salted water and cooking your pasta al dente. This dish works well with any type of pasta but I prefer to use something short with plenty of twists and ridges to hold the sauce .

2. While the pasta is cooking, chop the mushrooms into bite size pieces, peppers into rings and mince your herbs.

3. Place the butter and garlic into a hot pan and add the mushrooms, peppers, thyme and sage. Sauté until herbs are fragrant and veggies have softened slightly.

4. Next, add the miso broth, almond (or cashew base) and parmesan to the same pan as your veggies. Stir well to combine.

5. Turn your burner down to low heat and continue to stir as the sauce simmers and thickens to your liking. The longer the sauce is left to simmer, the thicker it will be.

6. Once the sauce has reached your preferred thickness- Turn off the heat, season with a big pinch of salt and pepper and toss in the cooked pasta.

Just like that- Dinner is served! With a few sprigs of fresh parsley, this dish is ready to join the table. Whether you are a vegan household or choose to do a few meatless days each week, this pasta is sure to please the whole family and keep them coming back for more. As always,

I love hearing how your dishes come out so don't forget to comment below to let me know what you think! Later, bishes!