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Vegan Mushroom Arugula Penne

Ingredients

• Recipe: Vegan Mushroom Arugula Penne
• by Nutritious Plants
• Ingredients:
• 7 oz brown rice penne
• 10 oz cremini mushrooms, sliced
• 1 yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 oz cashews
• 3 slices of dried shiitake mushrooms
• 1 tbsp fresh thyme leaves, stems removed
• 3/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp avocado oil
• 3 tbsp nutritional yeast
• 1 tsp miso
• 1 tbsp lemon juice
• 1 oz arugula
• 2 oz cherry tomatoes (optional for decoration)
• 2 tbsp olive oil
• Method:
• Cook the penne on medium heat according to the package instructions. Once the water has boiled, along with the pasta, add 1/4 tsp salt and the dried shiitake mushrooms. Let the mushrooms cook along with the pasta.
• Meanwhile, on medium heat in a cooking pan (preferably non-stick), add the avocado oil, chopped garlic and onion. Sauté for 1-2 minutes until golden brown.
• Add the sliced cremini mushrooms and thyme leaves to the pan. Sauté for around 8 minutes or until the water evaporates and the mushrooms are tender. Stir occasionally.
• While the mushrooms are cooking, let the cashews soak in a cup of hot water for 5 minutes.
• Once the pasta has cooked, start making the sauce. Add the soaked cashews, the shiitake (that was cooking with the pasta), the pepper, the nutritional yeast, the miso, 1/2 tsp of salt, the lemon juice and 1/2 cup of the water from the cooked pasta to a blender and blend into a creamy sauce.
• Drain the pasta and add to the pan with the sautéed mushrooms. Add the arugula and the sauce as well. Mix well together.
• Taste and adjust the salt and pepper to your liking.
• Serve the pasta and decorate with cherry tomatoes cut in halves or quarters then dig in and enjoy!

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