Vegan Creamy Pasta With Fried Mushrooms and Brussels Sprouts

Martin Nordon

Vegan Creamy Pasta With Fried Mushrooms and Brussels Sprouts

Cashew butter adds subtle, but wonderful creaminess to this simple, garlicky vegetable pasta dish.

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Serves: 6

Weeknight meals don’t need to be boring! This easy, foolproof pasta dish from the Mushrooms cookbook comes together in under an hour and is packed with healthful ingredients. 

What you need:

For the pasta: 
2 tablespoons canola oil
¼ cup finely chopped shallots
1 tablespoon finely chopped garlic
1 tablespoon white wine vinegar
½ cup vegetable broth
1 tablespoon cashew butter 
1 teaspoon nutritional yeast
4 cups pasta, such as campanelle, cooked according to package directions

For the vegetables:
2 cups cremini mushrooms, cleaned and sliced
3 tablespoons canola oil, divided
3 cups halved Brussels sprouts

For serving:
Finely chopped chives
Sea salt flakes

What you do:

  1. For the pasta, into a saucepan over medium heat, warm oil. Add shallots and garlic and fry until soft, without browning. Add vinegar and let sizzle for about 10 minutes. Add broth, cashew butter, and nutritional yeast, and stir a few times. Add pasta and continue to stir until everything is mixed. Reduce heat and simmer until reduced down and liquid is gone.
  2. For the vegetables, in a sauté pan over high heat, warm 2 tablespoons oil. Add mushrooms, stirring constantly. Sauté for about 10 minutes until browned. Add mushrooms to saucepan with pasta and stir.
  3. Add remaining 1 tablespoon oil to sauté pan. Add Brussels sprouts and sauté cut-side down until browned. Reduce heat, flip sprouts, and continue to cook for another 10 minutes, stirring occasionally, until leaves are crispy and sprouts are slightly soft in the middle. Place on a rack to allow any excess oil to drain.
  4. Onto each serving plate, place a generous helping of pasta, mushrooms, and Brussels sprouts. Top with chives, watercress, and a light sprinkling of salt flakes.
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