First make the sauce:
Ingredients
½ cup soaked (min one hour) raw cashews
¼ cup nutritional yeast, adjust as needed
1 tsp. garlic powder (or 1 clove garlic)
1 tsp. onion powder
1 tsp. Italian seasonings
1 tsp. crushed red pepper, adjust as needed
¼ tsp. oregano
1 can coconut milk, refrigerated
1 tsp. apple cider vinegar
2 drops liquid smoke, optional
Salt & pepper, to taste
Directions
- In a high speed blender, blend together all ingredients until smooth, about 20-30 seconds.
- Adjust seasonings, adding salt and pepper as needed.
Then make the pasta:
Ingredients
1 package penne pasta
1 lb. mushrooms, sliced
3 cups vegetable broth
2-3 cloves garlic, minced
1 tsp. Italian seasoning blend
Red pepper flakes, optional
Salt & pepper, to taste
Fresh parsley, to garnish
Directions
- In a 2-quart pot over medium heat, cook mushrooms and garlic for 10 minutes, until mushrooms have reduced by half.
- Add all remaining ingredients to your pot including the sauce. Increase heat slightly to medium-high and bring to a boil. Once boiling, reduce heat to medium and cook, stirring constantly to prevent sticking, for about 8-10 minutes or until pasta is tender.
- Serve immediately, topped with parsley.