My Sauce is Too Thick/Thin for my Liking. Anything I Can Do to Fix That?

If your sauce is too thick, consider using some of the pasta water we reserved to thin it out. Add a little at a time and blend the sauce, as it's harder to undo over-thinning it! If the sauce is too thin, add some more cashews.

Is There Any Way to Make This a One Pot Zucchini Mushroom Pasta?

Sure! You can use the same pot for the pasta and the vegetable sauté (just cook the veg first, set aside, and make your pasta. You'll still need a blender to make the sauce.

I'm on a Gluten-Free Diet. Is there any way to make this gluten-free?

Yes! It's as easy as switching to a gluten-free pasta. Everything else in this recipe is gluten free barring any cross contamination.

Pasta with Zucchini and Mushrooms

Name: Pasta with Zucchini and Mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 Cup Raw Cashews; 0.75 - 1 Cup Water; 2 Tablespoons Nutritional Yeast; 3 Tablespoons Lemon Juice; 1 Teaspoon Onion Powder; 1 Teaspoon Garlic Powder; 1 Teaspoon of Salt; 1 Teaspoon Fresh Ground Black Pepper; 2 Zucchinis, Sliced into Half Moon Shapes; 1 LBs Brown Button Mushrooms, Sliced; 1 Shallot, Sliced; 3 Cloves of Garlic, Minced; 2 Tablespoons Soy Milk; 2 Tablespoons Olive Oil; 1 Pound Pasta of Choice

Description

Pasta with Zucchini and Mushrooms is a fun way to have an easy 30 minute dinner with lots of veggies and a rich cashew cream sauce.

Ingredients

Units Scale

For the Sauce

1 cup Raw Cashews
0.75 - 1 cup Water
2 Tablespoons Nutritional Yeast
3 Tablespoons Lemon Juice
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon of Salt
1 Teaspoon Fresh Ground Black Pepper

For the Pasta

2 Zucchinis, Sliced into Half Moon Shapes
1 LBs Brown Button Mushrooms, Sliced
1 Shallot, Sliced
3 Cloves of Garlic, Minced
2 Tablespoons Soy Milk
2 Tablespoons Olive Oil
1 pound Pasta of Choice

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Instructions

Boil Water: Fill a pot of water and set it to a boil on your stove.
Chop the Vegetables: Slice your zucchini, mushrooms, and shallots and press or mince your garlic cloves.
Add Your Pasta: By now, your water will likely come to a boil. Once it has, add your uncooked pasta and make sure to stir it occasionally. Cook until the pasta is al dente (lightly chewy). When it is ready, make sure to strain the pasta over a measuring cup so you can reserve the pasta water if you need to adjust the sauce with it.
Sauté Your Veggies: In a large pot or skillet, add the oil and coat the bottom of the pan and heat to medium-high heat. Cook the sliced vegetables and garlic until they are lightly golden brown.
Make Your Sauce: Add the ingredients from the sauce section to a high-speed blender. Blend on high for 30 seconds or until smooth. See Note 1 or the FAQ If you have any issues with the thickness of the sauce.
Add the Sauce and Pasta: Once all three are done, add the drained pasta and sauce to your veggie pan/pot and mix everything together. Heat for 1 to 2 minutes or until the combined dish is hot.
Serve: Add to your favorite dish and then consider topping with fresh thyme or fresh basil. And serve with vegan garlic bread for extra deliciousness.

Notes

Note 1: If you want a thinner sauce, reserve some of the pasta water and add it a little bit at a time and then blend. For a thicker sauce, add more cashews.
Note 2: This dish can be made gluten-free with a gluten free pasta.
Note 3: For a richer dish, replace the soy milk with some coconut milk.
Note 4: Feel free to swap the raw cashews for raw sunflower seeds, which are cheaper anyway!
Note 5: You can cook with water or broth instead of oil if you prefer, but keep your pan at medium heat so your veggies don't burn.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Pasta, dinner
Method: Stove Top
Cuisine: American, Italian

Keywords: Zucchini pasta, vegan recipes, vegan food, pasta with zucchini and mushrooms.