Vegan Garlic Cream Sauce Pasta- Oil-Free, Wheat-Free

Mushroom Collection Pasta


1 1/4 cups raw cashews (soaked for minutes. 2 hours and drained pipes).
2 cups water.
2 cloves garlic.
2 tsp salt OR to your taste.
Pepper to taste.

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* You might change density by including water as essential.


12 oz sliced mushrooms (I utilized button, portobello, and shitake).
2 tsp garlic granules.
1 tsp onion granules.
1 tsp dried parsley.
1 tsp paprika.
Salt and pepper to taste.

1 box of chickpea OR lentil pasta (approx. 270g).
Almond “breadcrumbs” (See my Shorts).

Fresh Italian parsley for garnish.

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Integrate sauce components in a high speed mixer and mix till smooth. Change density as essential. When warmed, sauce will thicken.

In a pan include a little water and sauté mushrooms on high. Include spices.

Boil pasta according to bundle.

Include sauce to pan and heat simply till it bubbles. Include noodles and mix. Include noodles to plate and top with mushrooms, parsley, and almond crumbs.

Delight in!

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