Creamy Sun-Dried Tomato Mushroom Pasta

Creamy Sun-Dried Tomato Mushroom Pasta

8 oz. penne (gluten-free if desired)
8 oz. mushrooms
1/2 cup diced sun-dried tomatoes*
3-5 cloves garlic
1 1/2 cups cashew milk (plain, unsweetened)
And many more.

  • First step, Cook pasta according to package instructions, leaving al dente. Drain when finished.
  • After that, Meanwhile, slice the mushrooms.
  • Step three, In a large skillet over med-high heat, saute mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute method.)
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  • Rated 4/5 based on 18 Reviews

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