Easy 30-minute recipe for Creamy Vegan Mushroom Pasta with peas. Comfort food heaven with whole foods and gluten-free pasta. Optional oil-free variation.
Remove stems from 10 oz. mushrooms and cut them into thick slices. Heat 1 TB butter in a deep saucepan. Add mushrooms and a pinch of salt. Once mushrooms begin to release moisture, add 1 large clove garlic , minced. Cook until fragrant and mushrooms are glossy. Add half of 2 TB sherry. Cook briefly to allow mushrooms to soak in the flavor of sherry.
Make cashew cream sauce
Pour boiling water over ¾ cup cashews. Let sit for 15 minutes. Drain cashews. You can leave this step out if using a high-powered blender like a Vitamix.
Place drained cashews in the blender with 2 cups water, 1 ½ tsp. salt, ⅛ tsp. white pepper, and ¼ tsp. paprika. Blend for 2 minutes at high speed or until perfectly smooth.
Pour blended cashew cream into the saucepan with mushrooms. Bring to a boil and cook briefly until cashew cream thickens. Keep sauce warm over low heat.
Make mushroom pasta
Boil 10 oz. farfalle pasta according to the instructions on the package. Drain well.
Add cooked pasta to the saucepan with creamy cashew mushroom sauce. Add ¾ cup peas and stir to mix. Heat gently until uniformly hot. Stir in the remaining half of 2 TB sherry.
Serve
Transfer pasta to a warm serving bowl and sprinkle with 2 TB parsley, minced.
Store
Store leftovers in the refrigerator in a covered container for up to one week. Add a little cashew milk or water when reheating, and heat gently. Freezing is not recommended.
Notes
Recipe tipsSoakcashews - Pour boiling water over raw cashews and soak for 15 minutes before blending. You can leave this step out if you are blending with a high-powered machine like a Vitamix.Oil-free variation - Even though only one tablespoon of plant-based butter is used in the recipe, it does flavor the mushrooms while cooking. So, the choice is yours if you don't mind this change in taste.Mushrooms - Cut the mushrooms into thick ¼-inch slices for a meaty vegan pasta dish.Sherry - Divide sherry and use half to glaze sauteed mushrooms and stir the other half in before serving. More flavor! See the substitutions listed below.Petite green peas - Wait to add fresh frozen peas at the very end. You can toss them in straight from the freezer, and they'll be brightly colored and fresh-tasting in the mushroom pasta.Parsley - Reserve a little to sprinkle over the finished mushroom pasta at the table.Sherry substituteYou can use different pale cooking wines, brandy, or Marsala. You can also use apple juice, apple cider, or plain kombucha with delicious results. I have used Martinellis sparkling apple cider and homemade kombucha many times in recipes. Be sure to choose one rather than leaving out the sherry. It gives just the touch of sweetness and acid that makes the sauteed mushrooms extra delicious.