Mushroom Penne

The 28 Day Vegan Plan and Kim-Julie Hansen

Vegan mushroom penne

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  • 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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  • 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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