Recipe: Vegan White Wine Mushroom Pasta
This Vegan White Wine Mushroom Pasta recipe is a perfect choice for a comforting and delicious weeknight meal. Made with organic Italian white wine, mushrooms, and creamy cashew sauce, this pasta dish is vegan-friendly and easy to make. Serve it with a simple side salad for a complete and satisfying meal.
- 500g pasta of your choice
- 1 can (250ml) Defy Organic Italian White Wine
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 500g mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cashews, soaked in water for at least 2 hours
- 1/2 cup water
- 2 tbsp nutritional yeast
- Fresh parsley, chopped (optional)
- Cook the pasta according to the package instructions and set aside.
- In a large pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes, or until translucent.
- Add the minced garlic and sliced mushrooms to the pan and cook for 5-7 minutes, or until the mushrooms are tender.
- Pour in the can of white wine, thyme, salt, and black pepper. Stir well and bring the mixture to a boil.
- Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the sauce has reduced by half.
- Drain the cashews and add them to a blender along with 1/2 cup of water and the nutritional yeast. Blend until smooth and creamy.
- Add the cashew sauce to the mushroom mixture and stir well to combine.
- Let the sauce simmer for another 5-7 minutes, or until it has thickened to your liking.
- Serve the pasta with the mushroom sauce, and garnish with fresh parsley, if desired.