A few weeks ago I saw a recipe on a box of pasta for a mushroom cream sauce that used heavy cream and Parmesan cheese. It looked really good and very easy to veganize. So, last night that's what I did. I used slivered almonds to make a "heavy cream" and nutritional yeast for the Parm, and also added a few things to make it suit my taste buds. It turned out amazing, one of my favorite pasta dishes I've made in a long time. It was creamy, and garlic-y with a nice bite from the mushrooms. It made me realize I don't eat nearly enough mushrooms! And since it's been so rainy, I'm sure my body appreciated the vitamin D. I wrote down what I used and did, so I could share! It was really easy, and very delicious!
Creamy Mushroom Pasta
- 1 Cup slivered almonds soaked overnight
- 3/4 Cup Water
- 1/2 tsp. salt
- 1/2 tsp. pepper
Blend these ingredients together and set aside. This is your heavy cream.
- 5 Cups sliced mushrooms. I used button and Crimini.
- 4 cloves garlic, minced
- 3/4 Tsp. dried thyme
- 3/4 tsp. salt
- 3/4 tsp. lemon pepper or black pepper
- 8 to 10 oz. dried pasta of choice. I used gluten free Fettuccine
While you're waiting for your pasta water to come to a boil, saute your mushrooms in about a teaspoon of oil, or water saute. Saute the mushrooms for about three to five minutes, then add salt, pepper, thyme and garlic. Turn the heat down to low and let everything get soft and let the flavors mingle. Once you've started boiling the pasta, add your almond cream to the mushrooms and let it simmer. Adjust the seasonings if you feel like it needs more salt or pepper. I ended up adding a pinch more salt and pepper. Take about 1/4 cup of the pasta cooking water and add it to your mushroom sauce to thin it out a bit. Once the pasta is done, drain it and add it to your mushroom sauce. Turn the heat off and stir it all together. Sprinkle a generous amount of nutritional yeast on top when serving and enjoy!
This was just so good. Thyme, mushrooms and garlic are a trio made for each other. This was one of those dishes that tasted fancy but was really easy to make. I will be making this again for sure!
Here's Roxy all nestled in her paper fort. It is so adorable how happy they are and how much fun they have with paper!
This sounds so amazing. Love the idea of making almond cream rather than cashew cream as a fun change from the usual. I get stuck on cashews and forget that other nuts exist!
ReplyDeleteIt really was delicious! I always used cashews too, until I noticed how much cheaper slivered almonds are. As long as you give them a good soak, they are just as creamy!
DeleteThis looks incredible! I also really love the idea of making an almond cream! I bet it was so delicious! Mushrooms are so hearty, those combined with pasta guarantees a delicious and filling dish.
ReplyDeleteIt was really hearty. Almonds really make a great cream sauce! I think they don't get the credit they deserve!
DeleteHi vegan peace,
ReplyDeleteThis dish does sound good. I will have to try making it sometime.
I wanted to tell you that I have survived two weeks @ my job. It is sure hard work for an old lady. I only make $7.25/ hr. After a trying day on Monday and ready to give up, I decided that I can't give up. In the past year, there has been so much happen in my life, that I really felt like Job in the Bible. God allowed Satan to test him, but God was still with Job and in the end, he blessed Job more than he could have imagined. I don't know if you read or not, but try reading Job & Psalms which contains so many promises. Also, God gave me a promise from Philippians 4:13 that I can do all things through Christ who strengthens me. Just believing that made the rest of the week go much better. I will just have to remember to take one day @ a time. Hope you have a good weekend. It's rainy & cool again today. We did have a few beautiful days this week. You are in my prayers, dear.
I've been wondering how your new job is going. I'm glad you're surviving. I hope it gets easier, maybe things will calm down once you've been there a little longer.
DeleteI hope you get a raise soon too!
Thanks for sharing this. As someone who doesn't cook, I may actually attempt :)
ReplyDeleteWonder if this would be good on gnocchi. Most gnocchi I've found is vegan and isn't it gluten free? I know it's made with potato flour (you should do a potato based cookbook btw, I'd buy it) but don't recall if wheat is an ingredient.
I think you could totally make this and really impress! It is seriously very simple but tastes fancy!
DeleteI think it would be delicious with gnocchi. I think most store bought gnocchi does have a little flour in it. I'll have to double check. But gluten free gnocchi is on my list of things to try and make because it's so delicious, and since it's mostly potato I think it would be doable!
I really should do a potato cookbook since I eat enough of them!
OMG this sounds amazing! I used mushrooms in my last dish & my first thought was that I really need to cook with mushrooms more; I love them but don't use them nearly enough, haha! So, I will definitely have to give this recipe a try! Roxy looks very pleased in her fort! :D
ReplyDeleteIsn't that funny, I feel the same way. I have no idea why I don't cook with them more, they're so delicious!
DeleteRoxy is loving life! Sometimes when I can't find her i discover that she's buried herself under the paper!
I have been enjoying a lot of mushrooms lately!
ReplyDeletePre-vegan, I never liked cream-based pasta sauces because dairy cream made me feel sick. But I love making things with nut creams!
It's so funny, I don't think I ever had fettuccine Alfredo in my pregan days, but now i love vegan cream sauces!
DeleteMushrooms are the best, and I'm going to try and use them more!
I'm with Susan. Pre-vegan I was never keen on cream but I think I'd love this. I eat a lot of mushrooms but not so much with pasta but will have to try this. Have you ever tried marinating raw mushrooms overnight. It sort of 'cooks' them and they're amazing as a sushi filling. Will have a look for a recipe link.
ReplyDeleteI have had marinated mushrooms that I picked up at an olive bar, but I've never made my own and I've always wanted to. Marinated mushrooms in sushi sounds amazing, and something new to me!
DeleteI use this recipe but I slice them first before marinating them and I give the marinade a good mix before adding the mushrooms. It achieves great flavours and so simple.
ReplyDeletehttp://deerlybelovedbakery.blogspot.co.uk/2012/03/marinated-mushrooms-and-avocado.html
Thank you for the link, I will be trying it for sure, yum!!
DeleteThe creamy sauce you have here is IT! And I mean...IT!!!! Very nice!
ReplyDeleteIt's so good!
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