Creamy Mushroom Sun-dried Tomato Tagliatelle
Ingredients
- 8 ounces pasta (option to sub protein pasta)
- 4 cups mushrooms (raw, sliced)
- 1 can sun-dried tomatoes (in olive oil)
- 1 cup cashews (raw)
- 1 cup coconut milk
- 1 cup oat milk ((or any dairy milk))
- 1 tablespoon miso
- 2 lemons (juice)
- 1/4 cup nutritional yeast
- 1 teaspoon salt (*or to taste)
- 2 tablespoons parsley
Pasta
Sauce
Instructions
Boil water & cook pasta according to package
Use oil from sun-dried tomato can to coat a frying pan
Cut up mushrooms & cook in oil for 10 minutes
Add in sun-dried tomatoes & chopped parsley and cook for 5 more minutes
Drain pasta, and add to the mushroom mix
Soak cashews in hot water for 1 hour (preferably overnight)
Add all of the sauce ingredients to a blender and blend until smooth
Add sauce to pasta/mushroom mix
♡ Say a prayer of gratitude, serve with love, and eat with joy ❤️
Pasta
Sauce