Creamy Mushroom Pasta | Deliciously Ella | Vegan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Make a creamy cashew sauce by blending cooled toasted cashews, nutritional yeast, tamari, cayenne pepper, lemon juice, salt, black pepper, and oat milk until smooth.

Chop red onion, celery, and garlic finely.

In a frying pan, heat olive oil and add chopped onion, celery, garlic, salt, and dried thyme; cook for 5-10 minutes until softened.

Chop mushrooms and add them to the pan with the cooked vegetables.

Add peas directly to the pan or boil them separately if preferred.

Stir in fresh basil and wilt spinach into the mixture.

Combine the creamy cashew sauce with the cooked vegetables and mix well.

Add cooked pasta to the mixture, adjusting consistency with more oat milk or water if needed.

Serve with a sprinkling of thyme and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens