Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Creamy garlic sauce that’s vegan.  Skeptical I was.  No longer I am.  Like Yoda why am I talking?  I think it’s because this is some Jedi-like cooking going on.  It’s all Obi-Wan Kenobi up in here.  I did not think a vegan cream sauce could be this good.  But it is.  It’s magic…or the Force.  I wonder if a light saber would be a useful kitchen tool?  {oh boy, i think halloween is getting to me}

The trick to this creamy vegan pasta treat is cashew cream.  I’ve used cashew cream before, mainly in soups, but I honestly did not think the cashew cream sauce would turn out the same consistency as a dairy cream sauce.  But it absolutely does!  And it’s delicious!  To make the cashew cream, blend equal parts raw cashews and water until it’s a very creamy, smooth consistency, similar to heavy whipping cream.  If it’s too thick just add more water until it’s a pourable thickness.  This sauce opens a whole new world of possibilities that I can’t wait to experiment with!  Mac and cheese, lasagna, enchiladas or even a sweet version for crepes!

For this pasta, roasted broccoli and shiitake mushrooms are added for a hearty fall veggie boost.  You could also use cremini or white button mushrooms and just about any other veg; green beans or winter squash would be great.  A bunch of lemon zest is sprinkled on top to lighten up the cream sauce and balance some of the natural bitterness of the broccoli.  This recipe makes a fair amount, but the leftovers are out of this world!

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Broccoli and mushrooms get a bath in olive oil, salt, pepper and savory then they’re off to the oven.

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

They roast for 15 minutes, then chopped cashews join the party and they roast for another 5 minutes.

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

In the meantime, get your pasta boiling and start the sauce.  Saute onion and garlic in olive oil, make a roux then whisk in white wine or vegetable stock.

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Add the cashew cream, herbs and nutritional yeast flakes.  It’s SO creamy.

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Pour that dreamy creamy sauce over the pasta and stir it together…that’s my favorite part.  We aren’t skimping on the sauce.  No way.

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Scoop the pasta into bowls and add the roasted broccoli, mushrooms and cashews on top.  Serve it with a hefty dose of lemon zest and fresh parsley.  The lemon beautifully balances the earthy, heavier flavor of the broccoli.  Truly wonderful, this pasta is. Enjoy it, you will.  {stop, i should}

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

This recipe is featured on the Virtual Vegan Linky Potluck.

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: easy
  • Print
1 large head broccoli florets, cut in half or quartered
14 ounces shiitake or cremini mushrooms, cut into large bite-size pieces
6 Tablespoons olive oil, divided
salt
pepper
1/2 cup raw, chopped cashews
2 1/2 teaspoons fresh savory or thyme, divided
14 ounces penne pasta
1/4 onion, finely diced
3 cloves garlic, minced
1 Tablespoon flour
1/2 cup white wine or vegetable stock
1 cup cashew cream (from blending equal parts raw cashews and water)
2 Tablespoons nutritional yeast flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
lemon zest
fresh parsley, chopped, to garnish

Preheat oven to 400 degrees F.  Place the broccoli and mushrooms on a large baking sheet and drizzle with 4 tablespoons of the olive oil, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and 2 teaspoons of the savory or thyme.  Toss with your hands to combine then roast for 15 minutes.  Remove the pan from the oven, stir the vegetables and evenly distribute the cashews; roast for another 5 minutes then set aside.

Meanwhile, cook your pasta in salted water according to package instructions.

For the sauce, saute the onion in 1 tablespoon of the olive oil until softened, about 3 minutes.  Add the garlic and cook for an additional minute.  Add the remaining tablespoon of olive oil and the flour and whisk to combine; cook for 2 minutes, until lightly golden.  Pour in the white wine or vegetable stock, whisking continuously, and cook until thickened.  Add the cashew cream and whisk until well combined; cook for 2 – 3 minutes.  Stir in the nutritional yeast flakes, remaining 1/2 teaspoon of savory or thyme, the basil, and the oregano and season with salt and pepper to taste.  If it’s too thick, you can thin it with 1/2 – 1 cup of the pasta cooking water.

When the pasta is cooked, strain it (reserving pasta water as needed), and return to the pot.  Pour the cream sauce over the pasta and stir to combine.

Serve the pasta with the roasted broccoli, mushrooms and cashews.  Garnish with lemon zest and parsley.  Enjoy!

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16 thoughts on “Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

  1. Your sauce looks so creamy! Really creamy. Blender envy I have 🙂 I’m pinning this.

  2. This looks so delicious. I haven’t had fresh shiitakes for years, and I really miss them, but I just can’t find them anywhere here in Germany…Do you think this pasta will be also nice with dried mushroom?

    • Hi! That’s a great question! I’m not sure how dried mushrooms would turn out. I think it would be better to use a different kind of fresh mushroom such as portabella or regular white button mushrooms. If you did want to try it with dried mushrooms, be sure to reconstitute them in hot water then you could add them to the last few minutes of roasting time with the broccoli–give them a good stir so they get some of the herbs and oil on them. If you try it let me know how it turns out!!

  3. This looks absolutely stunning, my mouth is watering just looking at it! I was a big fan of cheesy mushroom pasta in my pre-vegan days; but this looks like a delicious AND healthy alternative. I’m guessing it could also work with other types of mushrooms too?

  4. This looks delicious. I make a vegetable chowder and thicken it/add deliciousness with cashews. They work wonders. I hadn’t thought of making a creamy sauce with them. Thanks for the great idea.

  5. This looks delicious and that sauce is to die for! Thanks for adding it to the VVLP.

  6. […] my picks from last week: Garlic Cream Pasta by Seasonal Veg Head Lavender & Kahlua Cream by Glue and Glitter Sage & Onion Bangers from […]

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