Cashew Cheese, Roasted Mushroom, and Spinach Pasta

By Ashley | Entree

Sep 01

This recipe proves that healthy, vegan meals can be indulgent. It has also convinced me that I can, perhaps, live without cheese. Quite a feat for me. If you make the Roasted Mushrooms and Cashew Cheese ahead, this dish comes together in 15 minutes. You can make endless variations of this recipe, if you change the veggies or add different spices to the cheese. Try Macadamia Cheese with roasted tomatoes, sweet corn and tarragon. The possibilities are endless!

Cashew Cheese, Roasted Mushroom, and Spinach Pasta

4 oz. dried pasta, such as rigatoni, fusilli, or campanelle
1 c baby spinach
¾ c Roasted Marinated Mushrooms (recipe below)
1/3 c Italian Cashew Cheese (recipe below)
Fresh Italian herbs, such as basil, parsley, oregano
1 tsp truffle oil (optional)
cashew cheese pasta
Bring a large pot of salted water to a boil. Add pasta. Cook until al dente. Strain, reserving 1 c pasta water, and toss pasta with 2 tsp olive oil. In a large sauté pan over medium high heat, sauté roasted mushrooms until the release some oil. Add spinach, pasta, and half of reserved pasta water and lower heat. Add a couple tablespoons of reserved marinade from mushrooms and stir in cashew cheese 2 tablespoons at a time. Add more pasta water if necessary, to create a thick sauce. Divide between two bowls and top with herbs and truffle oil

Roasted Marinated Mushrooms:
1 lb wild mushrooms (I use a combination of portobellos and shiitakes)
½ c olive oil
1 ½ tbsp tamari
2 tbsp vinegar or lemon juice
2 cloves garlic, sliced

Thinly slice Portobellos and tear shiitakes into medium-size pieces and place in a shallow dish. Whisk oil, tamari, vinegar/lemon juice, and garlic in a large bowl. Pour marinade over mushrooms. Refrigerate at least 8 hours, or up to 3 days. Line a sheet pan with aluminum foil. Strain mushrooms and spread on pan in a flat later. Season with black pepper. Roaste at 375 degrees for 20 minutes. Save the marinade that remains in the pan for cooking the rest of the dish.

Cashew Cheese:
2 c soaked cashews
6 soaked sundried tomatoes
2 tsp-1 tbsp dried basil
2 cloves garlic, crushed
2 tbsp fresh lemon juice
¼ tsp sea salt
½-3/4 c filtered water

Process in a food processor until smooth and creamy.


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