Mushroom Penne | Vegan Recipes | Veganuary

Ingredients

• For the Mushrooms & Pasta:
• 75 g crimini mushrooms, thinly sliced
• 75 g shiitake mushrooms, stems discarded, thinly sliced
• 75 g white button mushrooms, thinly sliced
• 1 shallot, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 175 g dried ordinary or gluten-free penne
• For the sauce:
• 250 ml veggie stock, or 250 ml water mixed with 1 teaspoon veggie bouillon paste
• 75 g cashews, soaked in water
• 1 tablespoon nutritional yeast
• Juice of ½ lemon
• Pinch of sea salt
• Pinch of ground black pepper
• ½ teaspoon dried basil
• 6 sun-dried tomatoes
• 1 tablespoon fresh oregano leaves