So remember last week when I told you to grab the ingredients and make a huge batch of my Sun-Dried Tomato, Miso, Basil Pesto? Well if you listened, go and pull it out of your freezer, because this is one recipe you won’t want to miss. Meet my new favorite pasta dish, Creamy Sun-Dried Tomato, Miso, Basil Pesto Pasta w/Roasted Mushrooms! It’s easy to make (especially if you have pesto ready to go), quick, and very tasty!
Creamy pesto pasta has been a favorite in our house for years, this one being no exception. This sauce uses the combination of vegetable broth and a little cashew cream to achieve that element of creaminess. Now mix in my new favorite pesto (which I HIGHLY recommend), toss it with some oven roasted mushrooms and your favorite pasta shape, and you have yourself an awesome Italian Pasta dish.
I promise you will stop for nothing once you have a bowl of this dish in front of you. So go and make my Sun-Dried Tomato, Miso, Basil Pesto and whip up this pasta dish. It will soon also be one of your favorites.
Creamy Sun-Dried Tomato, Miso, and Basil Pesto Pasta with Roasted Mushrooms
INGREDIENTS
- 1/2 pound dry rigatoni or penne pasta , or pasta of choice (GF, etc) - see notes below
- 3/4 cup vegetable broth , low sodium
- 1/3 cup + 2 tbsp pesto
- 8 oz white button mushrooms , de-stemmed and cut into quarters
- 8 oz cremini mushrooms de-stemmed and cut into quarters
- freshly ground black pepper
- olive oil
- salt
For Cashew Cream:
- 1 cup raw unsalted cashews , soaked in water for 2-4 hours if not using a powerful blender
- 1 cup water
INSTRUCTIONS
To Make Cashew Cream:
- Drain the water from the soaked cashews. Blend the drained soaked cashews with 1 cup of water in a powerful blender if possible (such as a Vitamix) until completely creamy. A regular blender will work as well, just be sure to have soaked the cashews for about 4 hours prior to blending to get that creamy consistency.
To Make the Pasta:
- Preheat the oven to 400 degrees.
- In a large bowl, toss the quartered mushrooms with a tiny amount of olive oil, salt, and freshly ground black pepper.
- Line a baking sheet with parchment paper, spread the mushrooms in a single layer on the prepared baking sheet and bake in the oven for 15-20 minutes until the mushrooms are roasted. Once done, set aside.
- Boil a large pot of water, add some salt and olive oil, and boil the pasta a la dente (be sure not to overcook this pasta shape otherwise it will loose it's form). Once done, drain and set aside. If you plan on cooking the pasta ahead of time, rinse with cold water to stop the pasta from cooking and set aside. While pasta is cooking, continue on to prepare the sauce.
- In a large non-stick pan, heat 3/4 cup vegetable broth. Add 1/4 cup + 2 tbsp of the prepared cashew cream and slowly mix in completely with the vegetable broth (you can freeze the leftover cashew cream for use later).
- Add the pesto, completely combine, and let it heat on medium-low slowly, mixing frequently, until the sauce thickens.
- Add in the cooked rigatoni pasta and roasted mushrooms. Toss with the creamy pesto sauce, season with salt and freshly ground black pepper, and let the pasta/mushrooms heat through if needed. Serve hot!
Mandy
Wow! Anjali, this looks incredible – so creamy and hearty! I bet those mushrooms really brought a wonderful flavor to the meal. Yum!
anjali
Thanks Mandy! The pesto flavors are so delicious that I couldn’t resist using it to make a vegan creamy pasta dish. And I’m a sucker for roasted mushrooms in pasta dishes =)
Rashmi
This looks incredibly delicious, I can almost taste those fantastic flavours 😀
Yum Yum Yum!
anjali
Thanks Rashmi! I’m loving the miso and this vegan creamy pasta dish.
Reshana
Awesome recipe…you have blown me away…yet again 🙂
Pasta and pesto are a match made in heaven…
anjali
Thanks Reshana! Pesto + pasta is a favorite of ours, and this new pesto flavor plus the vegan creamy sauce took it up a notch! I could eat this forever.
Cheryl Shah
This dish was another winner at home. I’m so excited for all of your recipes. Thanks for all of your great creations, makes planning meals so much easier!! And the best part is that they are vegan.
anjali
Thanks Cheryl for the feedback! So great to hear…you actually inspired ME and my meal planning last week after you mentioned you were making both of these recipes ha. I made a huge batch of this last week and we’re having the mexican pizza this week =) I’m hoping to come out with a meal plan at some point, but until then glad you’re enjoying the vegan recipes! Thank you so much for trying them out! I have a few more recipes coming to the blog using this pesto.
Nicki Escudero
I made this last night, and it was absolutely incredible! Thanks for the great recipe! Nicki
anjali
Thank you Nicki!! It’s my favorite pesto recipe as well…so glad you love it!
Andrew
I will make this! Thank you so much for the recipe! Looks delicious 🙂
anjali
Thanks Andrew! You’ll love it…let me know how it turns out!
Pd
Cashew cream, mushrooms, and pesto! Delicious!