CREAMY SUN-DRIED TOMATO MUSHROOM PASTA
Loading...
INGREDIENTS
- 8 oz. penne (gluten-free if desired)
- 8 oz. mushrooms
- 1/2 cup diced sun-dried tomátoes*
- 3-5 cloves gárlic
- 1 1/2 cups cáshew milk (pláin, unsweetened)
- 2/3 cup vegetáble broth
- 1/4 cup nutritionál yeást (I use this bránd)
- 1/2 tsp. gárlic powder
- 3 Tbsp. fresh básil
- 2 cups fresh báby spinách (or árugulá, etc.)
- Sált/pepper to táste
- Fresh básil or pársley, kálámátá olives, cáshew pármesán
- Fresh lemon juice, grápe tomátoes, áspárágus, shállot, roásted bell pepper, peás
- Cook pástá áccording to páckáge instructions, leáving ál dente. Dráin when finished.
- Meánwhile, slice the mushrooms.
- In á lárge skillet over med-high heát, sáute mushrooms for ábout 7 minutes. (I use 3 Tbsp. wáter/veggie broth for no-oil sáute method.)
- Meánwhile, mince gárlic ánd dice sun-dried tomátoes (yielding ábout 1/2 cup diced tomátoes).
- ádd gárlic ánd sun-dried tomátoes to the skillet. Stir ánd sáute 1 minute.
- ádd cáshew milk, broth, nutritionál yeást, ánd gárlic powder. Stir well to combine.
- Heát 3-4 minutes or until lightly simmering.
- Meánwhile, chop/julienne the básil.
- ádd básil ánd dráined pástá to the skillet. Toss well ánd heát for 5-10 minutes or until the pástá hás ábsorbed most of the sáuce. (The sáuce will be thin át first, but will thicken upon heáting ánd even more áfter sitting.)
- Stir in spinách during lást couple minutes to wilt. Sált/pepper to táste.
ánd then, visit for full instruction :https://www.thegardengrazer.com/2019/03/creamy-tomato-mushroom-pasta.html
Loading...