Vegan🌱Spinach Mushroom Creamy Pasta🍝

【Vegan🌱Spinach Mushroom Creamy Pasta🍝】

Spinach and Mushroom Creamy Pasta by piggyinkitchen

I've been making and loving this so delicious creamy pasta for a long time now! When I thought of creamy pasta in general a long time ago, a thing that always came to my mind was "heavy cream" or "cheese" and I was believing that ceamy pasta can't be cooked deliciously without dairy at that time.

But everything changed after I learned vegan cooking and actually tried vegan pasta. It blew my mind away. It really did.

I usually improvise cooking by adding some food or removing some, as it goes. Same with this recipe. I just followed my instinct and it turned out a fantastic pasta in the end.

And I think this one is the most flavorful and be-loved creamy pasta to/by anybody!

First, you definitely should soak your cashew nuts in water overnight to release anti-nutrients from nut itself. See more details on my other recipe.

Knowing this cream sauce recipe will expand your repertoire in pasta cooking!

For example,

Creamy pasta with vegetables that you like
Avocado Creamy Pasta

Avocado Creamy Pasta by piggyinkitchen

Indian Stly Pasta with spices and herbs
Creamy Vegetable Soup
Gratin with seasonal vegetables
Creamy Green Veggie Matcha Soba Noodles: Matcha and cream goes well together!

Creamy Green Veggie Matcha Soba Noodles by piggyinkitchen

Also, this recipe could be gluten free!!!
Instead of regulare pasta, use these pastas listed below:

Gluten free pasta
Brown rice pasta
100% buckwheat noodles
Rice noodles

Try it out if you're interested ;)

Spinach Mushroom Creamy Pasta

INGREDIENTS (3-4 Servings)
1 cup cashew, soaked overnight, drained
Water
1 tablespoon nutritional yeast
1 cup spinach, cut in 1 inch
3 mushrooms, sliced
1/2 onion, sliced
3 cloves, garlic, peeled, minced
2 bay leaves
Avocado oil
Himalayan Pink Salt
Black Pepper
Cooked pasta (gluten free pasta for gluten allergy)

INSTRUCTIONS

Put soaked and drained cashew and nutritional yeast in a blender with water, then make it smooth. Don't worry if you put too much water at this point.
Oil a large frying pan, then add in garlic and bay leaves. Cook until aroma comes out.
Cook onion until light brown, add in mushroom, and season with salt and pepper.
Pour the cashew cream into the pan. If your cream is too thick, then add more water.
Season some more salt and pepper if needed.
Cook until excessive water evaporate and it reaches the right creaminess.
Add in spinach.
Add in cooked pasta noodles, then mix well.
Sprinkle chili flakes on top if you want.