This creamy vegan pasta is packed with flavor and so easy to make!At just 357 calories and with 15.6g of protein, this vegan pasta with mushrooms is healthy for most diets. Serving size is about 2 cups. Special Tip: If you want to increase protein in this recipe, try protein pasta. My favorite is Banza Chickpea Pasta.
Cook the pasta according to the directions the box until al dente. Drain and set aside.
Meanwhile, heat a large skillet over medium-high heat and spray with olive oil.
Add the mushrooms and cook, stirring often, until the mushrooms have cooked down and reduced to half their size (about 5 minutes).
Add the garlic and cook for 1 minute until fragrant.
Slowly pour in the wine and cook stirring often until the wine is mostly cooked down (about 5 minutes).
Add the broth and cashew cream and mix together. Reduce the heat to low and add the thyme to the top of the sauce to infuse it with flavor. Cook for 5 minutes and then remove the thyme and discard, and turn off the heat.
Add the cooked pasta and red pepper flaked to the sauce and toss together.