Vegan Pappardelle With Mushrooms

5 from 1 vote

Vegan Pappardelle With Mushrooms

If you are looking for a vegan, simple and tasty dish, do not hesitate to try our Pappardelle With Mushrooms for lunch or dinner. A vegan skillet of deliciousness goes in seconds. This hearty and still satisfying recipe will make you feel the Italian taste.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: easy pasta recipe, Mushroom Pappardelle, mushroom recipe, Pappardelle With Mushrooms, Pappardelle With Mushrooms recipe

Servings: servings

Calories: 419kcal

Author: Nata

Ingredients

8 oz Pappardelle pasta
12-14 oz white button mushrooms sliced
3 garlic cloves
2 sprig of thyme
1 tbsp salt
garlic powder if desired

Cashew sauce:

1 cup cashew soaked
1/3 cup water
1/2 tsp salt
1/2 tsp garlic powder

Instructions

Soak nuts overnight in cold water. Soaking nuts will guarantee you a smooth cashew sauce. Before blending the soaked nuts, drain and rinse them. Transfer cashew to a food processor, add water, a pinch of salt, and ⅓ tsp of garlic powder. Process until creamy and smooth.
Slice mushrooms.
Heat a large skillet with some olive oil over medium heat. Once the oil is hot, add minced garlic and fresh thyme. Saute for about 3 minutes and stir in the mushrooms. Fry for 10 minutes until the mushrooms soften and turn a deep brown color.
Meanwhile, boil the pasta. Add the pappardelle to a large pot of boiling water, previously generously salted. Cook pasta accor5ding to package instructions. Usually, to get al dente pasta, it takes about 7 minutes.
When done, using a pasta spoon or tongs, transfer the pasta directly to the skillet with mushrooms. Add cashew sauce and ½ cup of pasta water. Gently mix until fully coated. Sprinkle some fresh parsley and remove the pan from the heat.

Nutrition