Penne Pasta with Mushrooms in White Wine Cream Sauce
Ahhh yes, pasta. Who doesn’t salivate at the thought of a never-ending pasta bowl? This particular recipe is so creamy, warm and satisfying, you’re going to eat it, rather savor every delicious mouthful very slowly. The flavors explode around the heavenly mushrooms, then you get a creamy and crunchy bite of pasta with tempeh. Make this, make this now!
Original recipe inspiration from Caitlin at From My Bowl
Prep time: 15 minutes
Marinate time: 2+ hours
Cook time: 15-20 minutes
Serves 4, or 2 with leftovers
Ingredients
- 10 oz. organic plain tempeh
- 1 small yellow onion
- 10 oz baby portobello mushrooms
- 4 cups dry penne pasta (GF if necessary)
- 4 + 1 cups vegan beef flavored veggie broth*
- 2 Tbls. nutritional yeast
- 1/4 tsp freshly ground black pepper
- 1/3 cup cashew cream (recipe here)
- 1 Tbls. fresh lemon Juice
- pinch of salt (optional)
- 1-2 cups chopped fresh spinach or baby kale
Instructions
- Cut the tempeh block into ½” slices, then cut each long strip into 5 smaller ½” square pieces. Place them in either a plastic bag or marinating bowl and pour one cup of the imitation beef veggie broth over the tempeh. Marinate in fridge for at least 2 hours, longer is better.
- After peeling the onion, cut it in half, and slice it thinly it into half rings. Clean mushrooms, then cut into half or fourths, just so they end up similar in size. Mushrooms shrink a bit when cooking, so keep them on the larger ‘chunky’ size
- Pour a splash of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3-5 minutes, adding more water or small amounts of broth to keep them from sticking.
- Add the pasta, mushrooms, 4 cups of beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil, then simmer for 15-18 minutes, stirring occasionally to keep pasta from sticking to the bottom of the pan.
- While pasta and mushrooms are cooking, let’s get that tempeh going. Oven option: heat oven to 375, line a small baking pan with parchment and add drained tempeh pieces. Cook for 10-15 minutes. Air fryer option: Drain tempeh and place in air fryer. Set temperature at 380 degrees and ‘fry’ for 8 minutes. Pan option: Heat a non-stick pan on medium and dry saute the tempeh, turning the pieces occasionally and cook for 8-10 minutes.
- Turn the heat off pasta, then stir in the white wine cashew cream and lemon juice until everything is well incorporated. Add the tempeh next and lastly, add the chopped spinach or kale. Carefully mix all together, then taste the pasta and add any additional salt you want.
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