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Mushroom Penne

The 28 Day Vegan Plan and Kim-Julie Hansen

Vegan mushroom penne

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Ingredients

For the Mushrooms & Pasta:
75 g crimini mushrooms, thinly sliced
75 g shiitake mushrooms, stems discarded, thinly sliced
75 g white button mushrooms, thinly sliced
1 shallot, chopped
1 garlic clove, minced
1 tablespoon olive oil
175 g dried ordinary or gluten-free penne
For the sauce:
250 ml veggie stock, or 250 ml water mixed with 1 teaspoon veggie bouillon paste
75 g cashews, soaked in water
1 tablespoon nutritional yeast
1 tablespoon olive oil
Juice of ½ lemon
Pinch of sea salt
Pinch of ground black pepper
½ teaspoon dried basil
6 sun-dried tomatoes
1 tablespoon fresh oregano leaves

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Preparation

Sauté all of the mushrooms, the shallot and garlic in the oil in a large pan over medium heat for 7 minutes.
Bring a pan of water to the boil and cook the pasta according to the packet instructions.
To make the sauce, blend 175 ml of the stock, the cashews, nutritional yeast, oil, lemon juice, salt and pepper in a blender until smooth.
Add the sauce, dried basil and remaining 75 ml stock to the pan with the mushrooms, stir well and lower the heat to low. Cook for another 3 minutes.
Serve the pasta with the mushroom-sauce mixture, sundried tomatoes and oregano.

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