by: Kate McMillan
Cook Time
30 minutes
Prep Time
20 minutes
Yield
2 servings
Total Time
30 minutes
Prep Time
20 minutes
Yield
2 servings
summary
“I love the limitlessness of vegetables,” says chef and wellness advocate Sophia Roe. Renowned for her innovative yet approachable recipes, Roe is passionate about bringing delicious plant-based dishes to home cooks, noting that “vegetables have such incredibly distinct flavors in their raw form, and once you implement a cooking method/heat, absolute MAGIC occurs.”
Read on for Roe’s Creamy Sun-Dried Tomato Pasta with Roasted Mushrooms, an easy pasta recipe that balances a luscious non-dairy cream sauce with hearty veggies and bright notes of citrus. Perfect for a satisfying, nutrient-rich meal that comes together in a snap.
ingredients
- Ingredients:
- 1½ cup mushrooms, chopped
- 1 teaspoon garlic powder
- 2 cloves garlic, chopped
- ¼ cup parsley, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ cup pine nuts
- 2 small shallots, chopped (about ¼ cup)
- 6 cloves garlic, thinly sliced
- ½ cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- Juice of 1 lemon
- 2 ½ cups cashew milk
- 1 ½ tablespoon cornstarch
- 4 tablespoons nutritional yeast
- 1 pound spaghettini
- 2 cups fresh spinach
- Zest of 1 lemon
directions
- Bring a pot of salted water to boil.
- Preheat oven to 350 degrees. Line sheet pan with parchment paper. Place chopped mushrooms, garlic powder, chopped garlic, chopped parsley, olive oil, salt and black pepper in a bowl. Mix ingredients and spread on lined sheet pan. On a separate sheet pan or silicone cheat sheet, place pine nuts. Put both pans in oven. Roast mushrooms for 20 minutes. Toast pine nuts for 3–5 minutes. Keep an eye out on those pine nuts because they can burn.
- Preheat pan over medium heat. Add shallots, sliced garlic, sun-dried tomatoes and tomato paste to pan. Let saute for 3–4 minutes on low to medium heat, stirring periodically. Add lemon juice. Let cook on low for 5 minutes.
- In a separate bowl whisk together cashew milk, cornstarch, nutritional yeast and salt. Add to pan and stir. Lower heat and let sauce cook down gently (don’t allow to boil or sauce could split).
- Meanwhile, add spaghettini to boiling salted water. Cook for 3–4 minutes, stirring occasionally. Strain pasta and save pasta water. Add pasta and spinach to pan with sun-dried tomato sauce. Stir together and let spinach wilt. Add ½ cup reserved pasta water and stir. Add lemon zest and stir once more. Plate pasta, top with roasted mushrooms, toasted pine nuts, and black pepper and enjoy!
