I have been making this dish for years, usually using vegan Parmesan or mozzarella, but since I have a huge hunk of cashew cheese, I decided to use that (which by the way, shreds beautifully). This dish also makes great leftovers for the next day’s lunch. The amounts of each ingredient isn’t specific, but dependent upon how much you want to make.
INGREDIENTS:
Pasta
mushrooms, sliced
tomatoes, chopped
red wine
minced garlic
olive oil
cashew cheese, shredded
Earth Balance margarine
Salt, to taste
DIRECTIONS:
Marinate the mushrooms in some red wine and let sit 15-20 minutes.
Cook pasta according to package directions. Meanwhile heat olive oil and garlic in a small saute pan, then add mushrooms. Saute a few minutes—I don’t like to cook them until they’re shriveled. You may have to drain some leftover marinade.
Drain pasta and add 1-2 tablespoons of Earth Balance to pasta pot and coat the drained pasta. Add the mushrooms and tomatoes and combine well. Season with salt. Serve with cashew cheese and enjoy!
I just love mushrooms, and seeing that skillet full of them made me hungry! I could probably be happy with the mushrooms alone (just kidding…because how could I pass up pasta and cheese?) I’m excited to give that cashew cheese a try too!
Which cashew cheese do you use that can be shredded?
I shredded the cashew cheese that I made from this recipe
It’s very easy to make. I haven’t been able to find a cashew cheese that I can buy in stores, unfortunately.