Not a lot can be as satisfyingly filling as a pasta with white sauce. This recipe is a great way to introduce plant-based cooking or try your hand at making a staple sauce that’s delicious with or without red peppers and great on pizza, too.
1 package penne or pasta of your choice
1 ½ tbsp olive oil
1 zucchini, roughly chopped
1 large red pepper, julienned
1 clove garlic, minced
5 oz. shiitake mushrooms, sliced (by weight)
2 large handfuls of baby spinach (de-stemmed regular spinach works, too)
For the sauce
1 cup whole cashews
1 cup unsweet, unflavored non-dairy milk
2 oz. water
1 clove garlic, roughly chopped
½ tbsp nutritional yeast
1 tsp salt
½ tsp garlic powder
Black pepper to taste
- Soak cashews in boiling water for approximately 10 minutes
- Sautee rough-chopped garlic clove (for sauce) in a little olive oil until browned
- Add cashews, garlic and the rest of the sauce ingredients into a blender. Blend until smooth. Keep sauce in blender.
- In a large skillet, heat olive oil over medium-high heat
- Once oil is shimmering, add zucchini, red pepper, mushrooms
- After moisture is cooked off (little steam coming from pan), add garlic
- Cook pasta according to instructions
- Continue to stir veggies until red peppers become tender.
- Transfer half of cooked red pepper slices into blender with sauce
- Pulse sauce until red peppers are fully incorporated with sauce.
- Pour sauce over sauteed vegetables and mix well. Add black pepper to taste. If sauce is too thick, a few ounces of water will make it more manageable.
- Plate pasta, add sauce on top. Garnish with red pepper flakes if desired. Serve immediately.