There are several dishes that have become staples on our dinner menu, but only a few that become weekly requests by my husband and stepson, and this pasta is absolutely one of them! As I was enjoying this dish last night, I couldn’t help but think that this really is the dairy-free equivalent of Mac n Cheese and based on requests for this recipe, others will feel the same way! This recipe is especially skin-friendly because ditching the dairy is one of the best things you can do for your skin! So if you crave alfredo but not the oily skin or breakouts that go along with it, this dish is for you!
Besides the amazing taste of this dish, my favorite part is the overall easiness! While my pasta water is boiling, I start the sauce by combining the ingredients in the Kitchen Ninja–my favorite food processor! As the quinoa pasta is cooking, I prepare our salads and saute the baby bella mushrooms. Strain the pasta, add the sauce and mushrooms and top off with sauce, and the dish is complete! I wish they all were this simple!
As is, this recipe will serve 2. When my stepson is with us, I double the recipe and end up with a little bit leftover.
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp Italian seasoning
1 Veggie Boullion Cube
2 tbsp nutritional yeast
1 tbsp tapioca starch
1 tsp EVOO
1 tsp Melt Vegan Buttery Spread
3/4 cup finely ground cashews (I pre-grind these and then add the ground cashews to this recipe)
Hint of nutmeg
1 1/2 cups boiling water
Baby Portabella mushrooms aka Crimimi mushrooms
tsp Coconut Oil (or olive oil) for preparing the mushrooms
1 Box Ancient Grains Quinoa Penne — it’s my favorite gluten-free pasta so far!
Wash and cut the mushrooms into slices. Heat the Coconut Oil and saute the mushrooms as the pasta is being prepared.
Boil water for the pasta.
In a powerful food processor or blender–I use my trusty Kitchen Ninja Pro–combine all of the ingredients to the nutmeg. Add the very hot water (it doesn’t have to be boiling necessarily, but I do use the tea kettle to heat the water). Blend until completely combined. The sauce may separate and that is ok.
Add the pasta and as the box states, do not overcook. I cook my noodles for 6-7 minutes and then strain. Add the pasta back into the pasta pan and add the cashew cream sauce. Combine well. Top with the mushrooms and serve!
You can be creative and add in any veggies you choose from spinach to zucchini to sweet onion!