Looking for a meal idea inspiration? Try this simple plant-based Mushroom & Zucchini Pasta with Cashew Cream Sauce. It only requires a few ingredients and short cooking time.

Last month, we decided to try a high-raw vegan diet to drop off some pounds before our trip in a couple of months. My hubby saw a post on social media about a man who went on a raw vegan diet for 90 days.

I decided to do some research as well and came across the high raw vegan diet which is where 50 to 70% of the food you consume is in its raw whole form. I thought this may suit us more as we are still able to incorporate some foods that are cooked like rice, sweet potatoes or beans and an occasional vegan cheat meal. Especially since we’re foodies and didn’t want to completely halt our vegan restaurants excursions.

Even if you are a vegan that doesn’t mean that you are eating 100% healthy. There are a lot of vegan products out on the market that are full of additives and preservatives including the big brand companies who are producing some of our favorite foods without prioritizing our health.

So to help balance things out a bit and lose some of these processed pounds, I want to share one of my go-to meals that we are eating at least once a week!

Click image above to see this meal idea in action!

Lemon Pepper Cashew Cream Sauce

This sauce was one of those Teetothe creations and really sets this meal off. I wouldn’t recommended this dish without it. You are going to simply blend vegetable broth, cashews, nutritional yeast, parsley and lemon pepper ( I used Dash Seasonings) into a creamy pour sauce once you plate the pasta and voilà, you are ready to enjoy! Hubby and I both at the whole pot in one setting.

Mushroom & Zucchini Pasta

For the mushrooms, we are using large Portobellos slice thick to give the pasta some density. We are also going to cut and slice the bell pepper and onion the same way. You will want to add this to a medium high skillet with a bit of olive or grape seed oil, some garlic powder, onion powder, black pepper and pink salt. You are going to wan to sear for a couple of minutes and then add the sun dried tomatoes and spinach and continue to cook for another 3-5 minutes until slight soft.

The key is to not let it cook too long to retain some texture. (Think of it like you are cooking a stir fry). Next, you are going to turn off your skillet and then add your zucchini noodles to the skillet; mix, stir and set aside.

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Mushroom & Zucchini Pasta

I thought it was also worth mentioning this Spiralizer that I am absolutely in love with that I purchased from Amazon. I am enjoy the multitude of blades it comes with and especially how easy to clean it is! It’s my new favorite kitchen toy!

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Plant-based Mushroom & Zucchini Pasta With Lemon Pepper Cashew Cream Sauce

Recipe by TeetotheCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4-6

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • Mushroom & Zucchini Pasta

  • 1 – 2 zucchinis

  • I package of portobello mushrooms (3 large mushrooms)

  • 1 medium size onion

  • 1 bell pepper

  • 1/3 cup of sun dried tomatoes

  • 1 cup of spinach

  • A pinch of garlic and onion powder, salt and pepper

  • Lemon Pepper Cashew Cream Sauce

  • 1 cup of unsalted vegetable broth

  • 1 cup of cashews (salted is okay)

  • 2 tablespoons of nutritional yeast

  • 1 tablespoon of parsley

  • 1 teaspoon of lemon pepper seasoning

Directions

  • Mushroom & Zucchini Pasta & Lemon Pepper Cashew Cream Sauce
  • Turn skillet onto medium high heat and let get hot. Then add bell pepper, onions and mushrooms with a modest pour of olive oil or grape seed oil. Sear vegetables for about 3 minutes adding in the garlic, onion, salt and pepper.
  • Once seared, add in the sun dried tomatoes and spinach and cook on medium low heat for another 3 to 5 minutes
  • Turn off skillet and stir in the zucchini noodles and then set to the side.
  • For the lemon pepper cashew cream sauce, simple blend all the ingredients until smooth and creamy.