Pasta with Mushrooms & Roasted Garlic Cashew Cream Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 448.5
  • Total Fat: 17.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 227.7 mg
  • Total Carbs: 58.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 18.8 g

View full nutritional breakdown of Pasta with Mushrooms & Roasted Garlic Cashew Cream Sauce calories by ingredient


This is absolutely decadent! This is absolutely decadent!
Number of Servings: 6


    2 cups vegetable broth
    2 cups raw cashews
    1 head of roasted garlic
    1 shallot, chopped
    1/2 teaspoon sea salt
    1 tablespoons nutritional yeast flakes
    1/4 teaspoon turmeric
    12 oz capellini pasta


If you do not have a high powered blender or food processor, soak the cashews for several hours or overnight. Then rinse & drain.


1. Preheat oven to 400 degrees F.
2. Chop the top from the bulb of garlic and place face down in a splash of olive oil in a small pyrex or roasting pan. Roast for 1 hour, and allow to cool. After the garlic has cooled enough to touch, squeeze each clove from its skin.
3. Pour the cashews and broth into a heavy-duty blender with the roasted garlic and puree until smooth. This may take a couple of minutes.
4. Sautee shallot in a splash of veggie stock until translucent, add mushrooms and cook until tender.
5.Cook pasta according to package directions, then drain.
6. Pour cashew mixture into the pot with the shallot/mushroom mixture and add salt, nutritional yeast, and turmeric. Heat until sauce comes to a very low simmer. If the sauce is to thick, add a little soy milk or veggie stock to desired consistency. Pour over pasta and enjoy!

Serving Size: Makes 6 generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user -KARMA-.