Creamy Mushroom Pasta Without Cream by @laricettaveg

30 min

3 servings

🍄

300 g

Fresh mushrooms

🍝

250 g

Fresh pasta

🥜

60 g

Cashews

🫘

60 g

Cooked beans

🥛

100 ml

Plant-based milk

🧀

1 tbsp

Nutritional yeast

🫒

Olive oil

🧂

Salt

⚫

Pepper

🌿

Fresh parsley

🧄

Garlic

🍝

Pasta cooking water

  1. Rinse
    • Fresh mushrooms
    • Pasta cooking water

    If the mushrooms are very dirty, clean them with a damp cloth, removing the earthy stem and most of the dirt, then rinse them quickly under water and pat dry.

  2. Cut
    • Fresh mushrooms

    Cut the mushrooms not too thinly.

  3. Heat
    • Olive oil
    • Garlic
    • Fresh mushrooms

    Heat a good drizzle of olive oil in a wide pan over medium-high heat, adding a clove of garlic if you like, and wait until it is hot before adding the mushrooms.

  4. Add
    • Fresh mushrooms

    Add the mushrooms without overcrowding the pan, using a wide pan so they have space.

  5. Sear
    • Fresh mushrooms

    Let the mushrooms sear undisturbed for a few minutes so they seal and caramelize, then toss the pan occasionally instead of stirring continuously until they are soft and cooked.

  6. Season
    • Salt
    • Fresh parsley

    Season with salt only at the end, off the heat, and add the parsley at this stage.

  7. Blend
    • Cashews
    • Cooked beans
    • Nutritional yeast

    Blend the cashews with the cooked beans, nutritional yeast, a good pinch of salt and the plant-based milk into a smooth, velvety cream, helping it along with a little pasta cooking water.

  8. Toss
    • Fresh pasta
    • Fresh mushrooms
    • Cashews

    Toss the cooked pasta with the mushrooms and the cashew cream to finish.

Creamy Mushroom Pasta Without Cream by @laricettaveg

30 min

3 servings

🍄

300 g

Fresh mushrooms

🍝

250 g

Fresh pasta

🥜

60 g

Cashews

🫘

60 g

Cooked beans

🥛

100 ml

Plant-based milk

🧀

1 tbsp

Nutritional yeast

🫒

Olive oil

🧂

Salt

⚫

Pepper

🌿

Fresh parsley

🧄

Garlic

🍝

Pasta cooking water

Preparation Steps

  1. Step 1/8

    If the mushrooms are very dirty, clean them with a damp cloth, removing the earthy stem and most of the dirt, then rinse them quickly under water and pat dry.

    🍄Fresh mushrooms
    Damp cloth

  2. Step 2/8

    Cut the mushrooms not too thinly.

    🍄Fresh mushrooms
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Heat a good drizzle of olive oil in a wide pan over medium-high heat, adding a clove of garlic if you like, and wait until it is hot before adding the mushrooms.

    🫒Olive oil
    🧄Garlic
    🍳Wide pan

  4. Step 4/8

    Add the mushrooms without overcrowding the pan, using a wide pan so they have space.

    🍄Fresh mushrooms
    🍳Wide pan

  5. Step 5/8

    Let the mushrooms sear undisturbed for a few minutes so they seal and caramelize, then toss the pan occasionally instead of stirring continuously until they are soft and cooked.

    🍄Fresh mushrooms
    🍳Wide pan
    🥄Spatula

  6. Step 6/8

    Season with salt only at the end, off the heat, and add the parsley at this stage.

    🧂Salt
    🌿Fresh parsley
    🍳Wide pan

  7. Step 7/8

    Blend the cashews with the cooked beans, nutritional yeast, a good pinch of salt and the plant-based milk into a smooth, velvety cream, helping it along with a little pasta cooking water.

    🥜Cashews
    🫘Cooked beans
    🧀Nutritional yeast
    🧂Salt
    🥛Plant-based milk
    🍝Pasta cooking water

  8. Step 8/8

    Toss the cooked pasta with the mushrooms and the cashew cream to finish.

    🍝Fresh pasta
    🍄Fresh mushrooms
    🥜Cashews
    🍳Wide pan

Composition

Ingredients

Types

Vegetables, Grains, Cereals, Nuts, Legumes, Plant-based, Beverages, Seasoning, Oils, Spices, Herbs

Ingredients

Fresh mushrooms, Fresh pasta, Cashews, Cooked beans, Plant-based milk, Nutritional yeast, Olive oil, Salt, Pepper, Fresh parsley, Garlic, Pasta cooking water

Notes

Fresh mushrooms (button mushrooms), Cashews (best soaked in boiling water for 10 minutes beforehand), Plant-based milk (unsweetened), Olive oil (to taste), Salt (to taste), Pepper (to taste), Fresh parsley (if you like it), Garlic (if you like it, one clove used for sauteing the mushrooms)

Allergens

Eggs, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Halal, Vegan, Dairy-Free, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 68g, Fat: 19g, Fiber: 7g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 650mg, Magnesium: 80mg, Phosphorus: 280mg, Iron: 3mg, Zinc: 2mg, Sodium: 380mg

Vitamins

Vitamin D: 1.2µg, Vitamin B2 (Riboflavin): 0.3mg, Vitamin B6: 0.4mg, Vitamin B12: 2.4µg, Folate: 60µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Damp cloth, Knife, Cutting board, Wide pan, Pot, Spatula

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Weekend Dinner

Origin

Source

Platform

instagram

Original Creator

@laricettaveg

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Velvety, Tender

Flavors

Umami, Earthy, Savory, Creamy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Cooked leftovers : 2 days (in an airtight container,refrigerated), Reheating : N/A (reheat gently in a pan with a splash of plant-based milk or water to restore creaminess)