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sun-dried tomato miso basil pesto pasta with roasted mushrooms-1

Creamy Sun-Dried Tomato, Miso, and Basil Pesto Pasta with Roasted Mushrooms

This is my favorite pasta combination ever. The Miso pesto gives it that "cheesy" umami flavor without the dairy! Make a large batch and freeze it for quick meals!

Course Main Dish, Pasta
Cuisine Gluten-Free, Italian, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 172 kcal
Author Anjali Lalani

Ingredients

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:

  1. 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:

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, toss the quartered mushrooms with a tiny amount of olive oil, salt, and freshly ground black pepper.
  3. 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.
  4. 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.
  5. 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).
  6. Add the pesto, completely combine, and let it heat on medium-low slowly, mixing frequently, until the sauce thickens.
  7. 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!

Recipe Notes

If you are not a fan of mushrooms, feel free to leave them out of the recipe or substitute for one of your other favorite vegetables.

 

For gluten-free, use your favorite gluten-free pasta such as brown rice pasta, quinoa pasta, red lentil pasta, or green lentil pasta.

 

For added protein, use any lentil based pasta.

 

Pesto - Use this Simple Pesto Recipe or Sun-Dried Tomato Miso Pesto Recipe (I prefer the later).

 

Make-Ahead Tip - Prepare pesto ahead of time.

Nutrition Facts
Creamy Sun-Dried Tomato, Miso, and Basil Pesto Pasta with Roasted Mushrooms
Amount Per Serving
Calories 172 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 190mg8%
Potassium 296mg8%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 255IU5%
Vitamin C 0.6mg1%
Calcium 28mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.