This recipe is featured in our Vegan Weekly Meal Planner here!
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1 cup raw cashews
- 1/ 3 cup nutritional yeast
- Handful parsley
- 1 teaspoon fresh thyme
- 1 pound whole wheat pasta, or penne of choice
Heat 1 tablespoon olive oil over medium heat and add mushrooms. Sauté until cooked, about 5-7 minutes. Season with salt and pepper. Set aside a handful of the mushrooms to top the pasta.
In a high powered blender add cashews, 1/2 cup boiling water, sautéed mushrooms, nutritional yeast, 1 tablespoon olive oil, parsley, thyme, salt and pepper. Blend until smooth and creamy.
Cook pasta according to instructions on package. Mix with mushroom sauce when cooked and top with remaining mushrooms. Add some of the pasta cooking water to thin the sauce, if needed.