10oz egg-free fettuccine (dry weight)
1 1/4 cup cashews, soaked
2 cups vegetable broth
2 1/2 tbsp nutritional yeast
2 tsp cornstarch or all-purpose flour
3 garlic cloves, minced
1 yellow onion, medium to large, chopped
12-14oz mushrooms of choice, sliced
2 tbsp + 2 tsp olive oil
8oz cherry tomatoes
1 tsp balsamic reduction or balsamic vinegar
1 handful fresh basil leaves
sea salt to taste
1 pinch freshly ground pepper
3 cups baby spinach
2 tsp soy or tamari sauce
2 tsp liquid smoke (optional)
1.In a large pot, bring lightly salted water to a boil, then add the pasta and cook al dente, which should take about 12-13 minutes depending on the brand you’re using. Once the pasta is cooked, drain and return it to the pot, mixing in 1 tbsp olive oil, fresh basil and ground pepper. Add the lid to keep the pasta warm until you’re ready to serve.
2.While the pasta is cooking, start sautéeing the chopped onion and 2 garlic cloves in 1 tbsp of olive oil in your frypan. Add the mushrooms about a minute later and then sauté over medium heat for 10 minutes, then add the soy sauce and liquid smoke and mix well.
3.Reduce heat to low and start making the cashew sauce. For the sauce, blend the soaked and drained cashews with the cornstarch, 1 1/4 cup vegetable broth, sea salt and nutritional yeast on high until you get a smooth consistency.
4.Add the sauce and spinach to the pan, mix well and let simmer for 5 more minutes mixing in the rest of the vegetable broth little by little (add more if the sauce is too thick).
5.For the balsamic tomatoes, add 2 tsp olive oil and the cherry tomatoes to a grill pan and grill over medium heat for 3 minutes. Add the balsamic reduction or vinegar and 1 minced garlic clove and grill for 3 additional minutes over low-medium heat.
6.Serve the pasta with the sauce and tomatoes and enjoy?