Tuesday, August 11, 2015

Spaghetti in a Tangy, "Cheesy" Vegan Sauce with Lemony Herbed Mushrooms

Don't let the lengthy title, ingredient list, or instructions fool you; this pasta dish is super easy and takes no time at all. Perfect for a busy night when you're working late, need something filling in a short time, or just simply don't want to cook, but don't want to order in.

There are a few ways to make this "cheesy", but the best (and most colon-friendly way - confused? Check out my post from yesterday) way is listed first in the recipe. You'll likely have all of these ingredients in your pantry/frig already, and you can always make this without the gluten-free or dairy-free ingredients if that's not your kinda thing.

This would also be a fantastic recipe to use any skinnypasta HIGH PROTEIN or upcoming SUPERFOOD fresh pastas with... just saying :)

Spaghetti with a Tangy, "Cheesy" Vegan Sauce with Lemony Herbed Mushrooms

spaghetti, linguine, or any other pasta (enough for 4-6 people)
1 tbsp. Becel Vegan Margarine
2 tbsp. minced garlic
1 tsp. corn starch
2 cups dairy-free milk (I like So Delicious Unsweetened Coconut Milk)
1/2 cup cashews and/or almonds
2 tbsp. + 3 tbsp. lemon juice (fresh-squeezed or bottled)
1 tbsp. + 1 tbsp. onion powder
black pepper
1 tbsp. dill weed
1 tbsp. rosemary
1 tsp. dried basil
6-8 white button mushrooms, sliced
2 tsp. + 1 tsp. lemon zest
olive oil

1. First, make the "cheese" part of your "cheesy" sauce:
 - in a blender or food processor, mince cashews and/or almonds to a powder (near-powder is okay)
- add 2 tbsp lemon juice, 1 tbsp onion powder, black pepper to taste, a pinch of salt, and a splash of olive oil and blend until smooth.
- add water if needed until the "cheese" mixture is smooth
[Other options include: cream cheese (dairy-free if needed), nutritional yeast, or shredded cheese (dairy-free if needed)]
- set aside
2. Bring water in a large stove-top pot to a boil, and throw in a few pinches of salt. Toss in pasta and cook according to instructions.
3. Melt margarine in large skillet. Add garlic and cook, stirring often, until fragrant. Add mushrooms and stir. Add 3 tbsp of lemon juice, a splash of olive oil, stirring frequently. Add lemon zest, dill weed, rosemary, basil, and 1 tbsp onion powder, continue stirring. 
4. Once mushrooms are browned, add another splash of olive oil, stir in flour and corn starch. 
5. Add milk slowly, stirring as you pour. 
6. Add your "cheese" mixture (or optional other "cheese"), and stir until the sauce is smooth. Sprinkle remaining 1 tsp. lemon zest and a dash of black pepper to sauce, and stir.
7. Once pasta is ready, drain and toss with sauce. Serve with whichever garnish you choose.


Sidenote: YES, you can eat amazingly on a vegetarian/vegan diet! Albert Einstein was known for being "onto things", and he said this:

Yup.... way to go old man!


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