I’ve been making this vegan pasta in creamy cashew sauce for the longest time. The meatless recipe features mushrooms and asparagus for a healthy, filling dinner.
This was one of the first recipes I tried making vegan because I used to love creamy mushroom pasta. It was what I ordered every time I went anywhere Italian. In fact, I’m pretty sure it was one of my all-time favourite dishes! I was the one that introduced my husband to it. And he fell in love with it too! We used to be regulars at a couple of Italian restaurants in Melbourne and later Bendigo when we lived there. And we both used to order the same thing every time.
I came up with the sauce after trialing a bunch of different vegan versions online. I tweaked them all to my liking and ended up with this creamy sauce that I use on a lot of other pasta and risotto dishes. The best thing about this is that it’s very creamy thick and delicious. But you can eat a lot of it without feeling like terrible in the end. My husband prefers it over all the creamy pasta we used to eat. He told me he would pay big money to have this recipe served to him at a restaurant. The baby liked it too! Hope you enjoy this recipe as much as we do!
For more vegan meals that are as delicious as they are filling, try making my meaty vegan sausage rolls with walnuts and lentils. The rolls feature a crispy puff pastry and a filling made with lentils, rolled oats, and walnuts. Various seasonings are used to give the rolls their signature flavor. These include garlic powder, mixed herbs, tamari, and barbecue sauce.
You can also try my vegan sweet and sour tempeh if you’re craving something Asian-inspired. The vegan sweet and sour tempeh is packed with flavor! Serve it over brown rice or noodles for a deliciously filling meal. You can also customize it with your favorite veggies.
This recipe was republished with permission from Hazel and Cacao.
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