Thinking of serving more plant based dinners? I've got just the dish! This is not only vegan but packed full of flavour with the right amount of spice. It is a sumptuous dish that tastes so decadent, you'll feel like you're spoiling yourself while indulging in this healthful one plate meal. Depending on the pasta, it's can be gluten free, dairy free, and just as equally delicious to the non vegan variety.
You can use any mushrooms. The meatier the better the bite easier to roast or grill.
I chose to use collard greens because they are healthy and have a nice texture. You can use kale if you can't find them. The sun-dried tomatoes with the garlic and lemon adds the right amount of tang and brightness. And pasta is pasta. What can I say?
Portobello and Collard Green Pasta with Sun Dried Tomato Cashew Cream
Dried Pasta for 4 people, cook according to package instructions (Spaghetti, Fettuccini or Tagliatelli works well)
2 tablespoons olive oil, divided
1 large onion, chopped
3 large garlic cloves, chopped
1 jalapeño or Thai chillies, to taste
2 large Portobello Mushrooms, ½ inch slices
6 Sun-dried Tomatoes in oil, julienne and 2 tablespoons of the sundried tomato oil
2 cups collard greens, stem removed and chiffonade, then cut ribbons in half
1 large lemon, juice and rind
1 teaspoon honey
1 tablespoon grainy Dijon mustard
1 cashew cream recipe, see below
1 tsp Himalayan Pink Sea Salt, any salt works
Lots of freshly ground pepper to taste
1 cup Pasta Cooking Water
½ cup Fresh or frozen peas, optional
1/3 cup or more coarsely chopped roasted cashews
Fresh cilantro, parsley, or basil (or a mixture of all three!)
1 lemon, juice and zest
Preheat oven to 420 degree F
Cook pasta according to package instructions
Place the mushrooms on a baking sheet lined with parchment
Brush top and bottom with 1 tablespoon olive oil
Roast until lightly brown, about 8 minutes. Turn over the mushrooms half way through
Heat 1 tablespoon olive oil in a cast iron skillet or nonstick is fine.
Add the onion, garlic and jalapeno or chili. Season well with Himalayan pink salt and freshly ground pepper. Sauté for a few minutes.
Add the collard greens, cook until soft.
Add sundried tomatoes, about 2 tablespoons of the sun dried tomato oil
Add the lemon juice, rind
Stir the cashew cream, honey, and grainy Dijon mustard. Then add the pasta water. Add more pasta water if too thick.
Add the roasted Portobello mushrooms and peas, if using
Taste the sauce for seasoning
Place the pasta on each dish, top with ¼ portion of the sauce and mix through
Garnish the pasta with coarsely chopped roasted cashews and cilantro
For cashew cream:
1 cup cold water
¾ cup whole raw cashews
Blend in a food processor until smooth and creamy.