Mushroom Pasta with Creamy Peppercorn Sauce
This fettuccine pasta dish is served in a rich and creamy peppercorn sauce with sautéed mushrooms and fresh basil. Vegan, easy to prepare, and so good!
Ingredients
Peppercorn Sauce
- 1/4 cup raw cashews soaked overnight
- 1/3 cup water
- 1 tbsp vegan butter or olive oil
- 1 medium shallot minced
- 1/4 cup cognac or brandy
- 1 cup vegetable broth
- 1 tbsp peppercorns crushed
- 1/4 tsp salt adjust to taste
- 2 tsp cornstarch diluted in 1 tbsp water
- 2 tbsp chopped parsley
The Rest
- 1 tsp oil
- 4-5 cremini mushrooms sliced
- 1/2 tsp soy sauce
Pasta
- 5 ounces dry fettuccine pasta
Instructions
Peppercorn Sauce
- Prepare the cashew cream: Drain the soaked cashews and transfer them to a blender. Add the water and blend until smooth and creamy. Note: feel free to add an extra tablespoon of water if the cream appears too thick. Set aside.
- Prepare the sauce: Heat the butter in a medium saucepan over medium heat. Once hot, add the minced shallots and sauté for 2-3 minutes or until fragrant.
- Deglaze with the cognac and let simmer for one minute. Next, pour in the vegetable broth and bring it to a simmer. Let simmer uncovered for 10-12 minutes or until the broth has reduced by about 1/3.
- Pour in the cashew cream and add the crushed peppercorns. Stir to combine and cook uncovered for another 3-5 minutes.
- Thicken the sauce: Add the diluted cornstarch to the sauce and cook for another 2 minutes, frequently stirring until the sauce has thickened. Season with the salt and stir in the chopped parsley. Remove from heat and cover to keep warm.
The Rest
- Mushrooms: Heat the oil in a non-stick pan over medium heat. Once hot, add the mushrooms and sauté for 3-5 minutes. Deglaze with the soy sauce and cook for one more minute. Set aside.
- Pasta: Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions. Drain.
- Combine: Add the drained pasta to the mushrooms. Pour in the peppercorn sauce and toss to coat. Heat for 1-2 minutes or until hot. Serve immediately topped with fresh basil and/or vegan parmesan!
Notes
- Feel free to add a teaspoon of nutritional yeast to the sauce for extra umami and a subtle cheesiness.
- Strain the sauce or not. If you want a smooth sauce without any peppercorns, strain it before thickening it. I prefer to serve it with crushed peppercorns as it adds great flavor.
- Cook the pasta al tende. Do not overcook the pasta. Otherwise, it will become mushy once tossed with the sauce.
- This pasta dish is best served immediately. While you can keep it for up to 3 days in the refrigerator, it's really best served right after cooking, as the pasta tends to absorb the sauce as it sits.
- Double the sauce. If you want to meal-prep, double the sauce and keep it in the refrigerator. Add the cornstarch slurry and reheat it right before pouring it over the pasta.
Nutrition
Serving: 1 serving | Calories: 359 kcal | Carbohydrates: 45.2 g | Protein: 10.6 g | Fat: 12.1 g | Saturated Fat: 3.8 g | Cholesterol: 10 mg | Sodium: 287 mg | Potassium: 322 mg | Fiber: 2.9 g | Sugar: 2.3 g | Calcium: 26 mg | Iron: 2 mg
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