Vegan Mushroom Pasta with Creamy Tarragon Sauce

Name: Vegan Mushroom Pasta with Creamy Tarragon Sauce
Ingredients: 5-7 oz (150-200 g) dried pasta of your choice ((gluten-free if necessary)); 1½ tablespoons olive oil, divided; 3 tablespoons (25 g) pine nuts ((optional)); 10 oz (300 g) mushrooms, sliced ((I've used chestnut mushrooms but you could use any variety you like)); 3 cloves garlic, finely chopped; ½ cup (120 ml) cashew cream; 1 teaspoon dried tarragon; ½ teaspoon dried thyme; 3 tablespoons nutritional yeast; 1 teaspoon vegan Dijon mustard ((plus more to taste)); Pasta cooking water ((as much as is needed)); Salt and pepper to taste; Lemon juice to taste ((optional))

thepeskyvegan.com

This vegan mushroom pasta features a creamy cashew sauce for a delicious dish that's gluten-free, dairy-free, and ready in under 20 minutes.

View full recipe on thepeskyvegan.com

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Ingredients

5-7 oz (150-200 g) dried pasta of your choice ((gluten-free if necessary))
1½ tablespoons olive oil, divided
3 tablespoons (25 g) pine nuts ((optional))
10 oz (300 g) mushrooms, sliced ((I've used chestnut mushrooms but you could use any variety you like))
3 cloves garlic, finely chopped
½ cup (120 ml) cashew cream
1 teaspoon dried tarragon
½ teaspoon dried thyme
3 tablespoons nutritional yeast
1 teaspoon vegan Dijon mustard ((plus more to taste))
Pasta cooking water ((as much as is needed))
Salt and pepper to taste
Lemon juice to taste ((optional))