Creamy Vegan Adaptogen Pasta
ErewhonCreamy Vegan Adaptogen Pasta
Ingredients
For the Pasta
- 12 ounces organic gluten-free pasta
- 1 tablespoon organic olive oil
- 1/2 organic yellow onion, finely diced
- 3 cloves organic garlic, minced
- 8 ounces organic cremini mushrooms, sliced
- 5 ounces organic spinach, fresh
For the Creamy Adaptogen Sauce
- 1/2 cup organic raw cashew butter, unsweetened
- 1/4 cup nutritional yeast
- 1 cup organic vegetable broth
- 1/2 cup Erewhon Organic Raw Coconut Milk, full-fat
- 1/2 organic lemon, juiced
- 1 teaspoon organic ashwagandha powder
- 1/2 teaspoon organic reishi mushroom powder
- 1 teaspoon pink Himalayan salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh organic basil, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a boil. Add the organic gluten-free pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the vegetables. Heat the organic olive oil in a large skillet or Dutch oven over medium heat. Add the diced organic yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 5 min
- 3
Add the minced organic garlic and sliced organic cremini mushrooms to the skillet. Sauté for another 5-7 minutes, until the mushrooms are tender and have released their liquid. Stir in the fresh organic spinach and cook until wilted, about 2-3 minutes.
⏱️ 10 min
- 4
While the vegetables cook, prepare the creamy adaptogen sauce. In a high-speed blender, combine the organic raw cashew butter, nutritional yeast, organic vegetable broth, Erewhon Organic Raw Coconut Milk, fresh organic lemon juice, organic ashwagandha powder, organic reishi mushroom powder, pink Himalayan salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 5 min
- 5
Pour the creamy adaptogen sauce over the cooked vegetables in the skillet. Stir well to combine. Add the cooked and drained pasta to the skillet and toss gently to coat all the pasta evenly with the sauce and vegetables. If the sauce seems too thick, add a little more reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 6
Serve immediately, garnished with fresh chopped organic basil and a sprinkle of red pepper flakes, if desired. Enjoy this nutrient-dense, comforting, and adaptogen-infused meal!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonCreamy Vegan Adaptogen Pasta
Ingredients
For the Pasta
- 12 ounces organic gluten-free pasta
- 1 tablespoon organic olive oil
- 1/2 organic yellow onion, finely diced
- 3 cloves organic garlic, minced
- 8 ounces organic cremini mushrooms, sliced
- 5 ounces organic spinach, fresh
For the Creamy Adaptogen Sauce
- 1/2 cup organic raw cashew butter, unsweetened
- 1/4 cup nutritional yeast
- 1 cup organic vegetable broth
- 1/2 cup Erewhon Organic Raw Coconut Milk, full-fat
- 1/2 organic lemon, juiced
- 1 teaspoon organic ashwagandha powder
- 1/2 teaspoon organic reishi mushroom powder
- 1 teaspoon pink Himalayan salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh organic basil, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a boil. Add the organic gluten-free pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the vegetables. Heat the organic olive oil in a large skillet or Dutch oven over medium heat. Add the diced organic yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 5 min - 3
Add the minced organic garlic and sliced organic cremini mushrooms to the skillet. Sauté for another 5-7 minutes, until the mushrooms are tender and have released their liquid. Stir in the fresh organic spinach and cook until wilted, about 2-3 minutes.
⏱️ 10 min - 4
While the vegetables cook, prepare the creamy adaptogen sauce. In a high-speed blender, combine the organic raw cashew butter, nutritional yeast, organic vegetable broth, Erewhon Organic Raw Coconut Milk, fresh organic lemon juice, organic ashwagandha powder, organic reishi mushroom powder, pink Himalayan salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 5 min - 5
Pour the creamy adaptogen sauce over the cooked vegetables in the skillet. Stir well to combine. Add the cooked and drained pasta to the skillet and toss gently to coat all the pasta evenly with the sauce and vegetables. If the sauce seems too thick, add a little more reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 6
Serve immediately, garnished with fresh chopped organic basil and a sprinkle of red pepper flakes, if desired. Enjoy this nutrient-dense, comforting, and adaptogen-infused meal!
⏱️ 2 min