- 2 servings of gluten-free pasta
- 8 oz (250 g) white mushrooms buy sliced mushrooms to save time
- 1 tablespoon vegan butter or your preferred cooking oil
- ¼ cup cashew butter
- 1 cup vegetable broth I use water + vegetable broth powder for more flavor
- ¼ teaspoon nutmeg
- ¼ teaspoon garlic powder
Bring water to a boil. Cook the pasta according to package directions. Drain when cooked.
Brush off the dirt of the mushrooms and cut them into slices.
Heat a large pan or skillet with vegan butter or your preferred cooking oil. When hot, sauté the mushrooms over medium-high heat for 5-8 minutes until golden.
Add in the cashew butter, vegetable broth, nutmeg and garlic powder. Wait for the cashew butter to melt and form a sauce. Simmer for 3-5 minutes until the sauce thickens.
Toss the pasta into the pan until covered in sauce.
- White button mushrooms, cremini mushrooms or baby bellas taste great in creamy mushroom pasta. You could also use porcini, portobello, oyster or shiitake mushrooms.
- Choose cashew butter made from 100% cashews that are unroasted and unsalted and unsweetened. It should be very mild in flavor when eating a spoonful. Do not replace the cashew butter with another type of nut or seed butter.
- On average, 1 serving of pasta equals 2-3 ounces (60-85 g).
Calories: 276kcal | Carbohydrates: 15g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Fiber: 2g | Sugar: 3g