Savory Mushrooms and Plant-based Meatballs
A creamy pasta sauce featuring subtle notes of white wine, mushrooms, and fresh herbs served with plant-based meatballs and pasta.
Equipment
- stove
- high speed blender
Ingredients
- 12-16 ounces pasta
- ½ cup cashews soaked in very hot water
- 1½ -2 cups vegetable broth
- 1 Tbsp nutritional yeast
- 1 tsp dijon mustard
- 12 ounces mushrooms sliced
- 1 onion diced
- 4 cloves garlic minced (2 Tbsp)
- 1 Tbsp vegan butter or oil optional
- ¼ cup white wine*
- 2 tsp fresh rosemary ½ tsp dried
- 2 tsp fresh thyme ½ tsp dried
- 1 Tbsp fresh parsley 1 tsp dried
- ¼ tsp smoked paprika
- Dash crushed red pepper flakes optional
- 30-40 plant-based meatballs
- 2-3 tsp fresh lemon juice
- Salt and pepper to taste optional
Instructions
- Cook the pasta according to package instructions. Drain, set aside.
- Meanwhile, sauté the mushrooms, onion, and garlic over medium-low heat. Add in butter or oil (if using). Sauté until onions are translucent and mushrooms are cooked, 5-10 minutes. Reduce to the lowest heat setting to keep warm.
- Meanwhile, drain and rinse the cashews very well.
- In a high-speed blender, combine the rinsed cashews, nutritional yeast, vegetable broth, and about half a cup of the mushroom-onion mixture. Blend until smooth.
- Pour the cashew-mushroom sauce over the remaining mushroom-onion mixture. Increase the heat to medium-low. Add the fresh herbs, paprika, and red pepper (if using).
- Add the meatballs to the gravy and stir gently to coat; continue to cook on medium-low heat until the meatballs are heated through, 5-10 minutes.
- Add lemon juice and adjust seasonings to taste, including salt, if using. Add half a cup more vegetable broth, if needed.
- Serve over cooked pasta. Garnish with fresh parsley, rosemary, and/or vegan parmesan cheese.
Notes
* You may use white, red, or marsala wine; cooking wine, or additional broth.
Any pasta works in this recipe. To make this gluten-free, use brown rice pasta. You can also serve this over mashed potatoes or rice.