Vegan toasted mushroom macaroni
Enjoy a delightful bowl of Vegan Toasted Mushroom Macaroni, featuring tender mushrooms, fresh parsley, aromatic garlic, vegan butter, and a splash of white wine. This comforting dish is perfectly seasoned with dried oregano, vegetable broth, and a hint of salt and pepper. Finished with cashew for added creaminess, this recipe is an easy-to-make, flavorful, and wholesome vegan pasta that everyone will love.
Cook time 25 min
Prep time 5 min
Ingredients:
4 tbsp olive oil2 cups mushrooms
1/4 cup fresh parsley
1 garlic clove
1 tsp dried oregano
4 fl oz white wine
1 tbsp butter
8.50 oz macaroni
2 cups vegetable broth
1 dash salt
1 dash black pepper
1/2 cup cashew
Vegan toasted mushroom macaroni is a delightful and hearty dish perfect for both weeknight dinners and special occasions. This recipe combines the earthy flavors of mushrooms with the creamy richness of cashews, all brought together with a touch of white wine and herbs. It's not only delicious but also entirely plant-based, making it a great option for vegans or anyone looking to enjoy a meat-free meal.
Instructions:
- Slice the mushrooms and roughly chop the fresh parsley.
- Mince the garlic.
- Roughly chop the toasted cashews.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- While the macaroni is cooking, in a dry skillet over medium heat, toast the cashews until they are golden brown and fragrant. Remove from the skillet, roughly chop, and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt.
- Sauté the mushrooms for about 5-7 minutes, or until they are golden brown and have released their moisture. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and cook for about 1-2 minutes until fragrant.
- Stir in the dried oregano and cook for another 30 seconds.
- Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan.
- Let the wine reduce by half, about 3-4 minutes.
- Add the cooked mushrooms back into the skillet along with the vegan butter, cooked macaroni, and vegetable broth.
- Stir to combine and let simmer for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Season with a dash of salt and black pepper to taste.
- Remove from heat and stir in the chopped fresh parsley.
- Serve the macaroni immediately, topped with the toasted cashews.
Tips:
- To enhance the flavor, toast the cashews lightly before blending them to create the cream sauce.
- If you prefer a thicker sauce, you can reduce the amount of vegetable broth or let the sauce simmer longer to thicken.
- Use a variety of mushrooms for a more complex and richer flavor profile.
- Reserve a bit of the pasta cooking water to adjust the sauce consistency if needed.
- Garnish with additional parsley and a sprinkle of nutritional yeast for an extra kick of flavor and a cheesy note.
This vegan toasted mushroom macaroni is a satisfying, flavorful dish that is sure to please even the most discerning palates. Rich in taste and texture, it showcases how vegan recipes can be both indulgent and healthful. Serve it hot, garnished with fresh parsley, for a meal that offers both comfort and gourmet quality.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 4.59g
Carbohydrates 18g
Fiber 2.47g
Sugar 2.17g
Fat 16g
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