Vegan Mushroom Arugula Penne | Recipe Cloud App

Ingredients

• Recipe: Vegan Mushroom Arugula Penne
• circle-cropped (2).png
• Nutritious Plants
• Credit: Nutritious Plants
• If you try this recipe, don’t forget to take a photo and tag @nutritious.plants and @speciesunite on Instagram. We’d love to see how it goes!
• Serves 2
• 7 oz brown rice penne
• 10 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 oz cashews
• 3 slices of dried shiitake mushrooms
• 1 tbsp fresh thyme leaves, stems removed
• 3/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp avocado oil
• 3 tbsp nutritional yeast
• 1 tsp miso
• 1 tbsp lemon juice
• 1 oz arugula
• 2 oz cherry tomatoes (optional for decoration)
• Method
• Meanwhile, on medium heat in a cooking pan (preferably non-stick), add the avocado oil, chopped garlic and onion. Sauté for 1-2 minutes until golden brown.
• Add the sliced cremini mushrooms and thyme leaves to the pan. Sauté for around 8 minutes or until the water evaporates and the mushrooms are tender. Stir occasionally.
• While the mushrooms are cooking, let the cashews soak in a cup of hot water for 5 minutes.
• Drain the pasta and add to the pan with the sautéed mushrooms. Add the arugula and the sauce as well. Mix well together.
• Taste and adjust the salt and pepper to your liking.
• Serve the pasta and decorate with cherry tomatoes cut in halves or quarters then dig in and enjoy!