CREAMY VEGAN PASTA RECIPES ‣‣ 2 quick & easy dinner ideas
(mellow music)
- Hi friends, welcome to my channel.
If you're new here, my name is Alyssa.
Today, I have got two delicious
gluten-free and vegan recipes for you
that are probably my favoritetype of food which is pasta.
I love pizza, and I love pasta,
and one of my favorite things to do
is make them a little bit healthier.
So that's what we're gonna do today.
I've got two delicious, vegan,
creamy pastas for you,and they are so good,
and these are kind oflike my own healthy spin
on a few classic dishes.
So the first dish that we're gonna make
is a vegan mushroom stroganoff.
Stroganoff is typically madewith beef and egg noodles,
and we're making it with mushrooms.
We're making a creamy vegan sauce
that actually doesn't use cashews.
It uses another secretingredient which is so tasty.
So that's the first one,and then the second one
is going to be a vegan cacio e pepe pasta
which is made with acreamy, cashew-based sauce.
Cacio e pepe actuallymeans cheese and pepper.
So it's a very simple,classic Italian dish
that comes from the Rome area,and we are veganizing it.
So it's gonna be likea creamy, peppery sauce
over linguini noodles.
It's so good.
So if you guys wanteither of these recipes,
they are both on the blog today.
You can find the links downin the description box below.
If you are not alreadypart of our community,
I would love for you to hit that
red subscribe button before you go,
and without further adieu,let's go ahead and dive into
our vegan pasta recipes today.
So like I said, we're gonna start
with the vegan mushroom stroganoff.
We're gonna start by addingsome olive oil into a large pan.
Add in some shallots or some red onions,
and you're gonna justgive this a quick saute
until the shallots have started to soften.
It takes about a minute or so.
Once they have started to soften,
you can add in anothertablespoon of olive oil,
and then you'll add in your garlic
and all of your chopped up mushrooms.
Now, I am just using baby bella mushrooms
or cremini mushrooms.
You can really use any type ofmushrooms that you want here.
And then again, we are goingto give this all a quick saute,
and we'll season it with salt and pepper,
and basically, just saute the mushrooms
until they have softened andthey are nice and golden brown
and they're starting torelease some of their juices.
From there, you will addin your quinoa flour,
and we're using quinoa flour here
because we're gonna add some stock in,
and it's gonna basicallyhelp to thicken the sauce.
If you don't have quinoa flour,
you could use another grain-based flour.
Something like rice or just regular
all-purpose flour will work.
Once you've coated themushrooms in the flour,
you can start to streamin your vegetable broth,
and you're gonna continuouslystir as you stream it in
so that you're avoiding any of the clumps,
and once you've got that combined,
you can basically just add therest of the broth in batches
until everything is niceand combined and smooth.
From there, you'll justbring it up to a simmer,
and we're gonna simmer thisfor about eight minutes or so
until it starts to thickenup and reduce a little bit,
and then you can just addin the final ingredients
which are nutritionalyeast and coconut yogurt.
That is what's gonnamake it nice and creamy.
If you don't have coconut yogurt,
you can use another typeof either non-dairy yogurt,
or Greek yogurt would work,
and we will mix that alltogether with our spatula.
Make sure that the yogurt isnice and smooth and combined
and everything is totally creamy.
Finish it off with some salt and pepper,
and then we'll actually justremove the sauce from the heat,
and you can just add your cooked pasta
directly into the pan here.
I love serving this for a rotini pasta
because I feel like it's kindof similar to egg noodles.
I use a red lentil rotini which will
be linked down below for you,
but you could use any typeof pasta that you want.
Give it a quick stir soeverything is combined,
and you are ready to serve it up.
So this will serve betweenfour and six people.
It is absolutely incredible,
and if you do use a bean-basedpasta which I always do,
you're getting in your protein as well
if you are on a plant-based diet.
So it's kind of like a double whammy.
You're eating pasta, and you're getting
a completely balancedmeal which is amazing.
To finish this veganmushroom stroganoff off,
I love to garnish itwith some fresh thyme.
It just gives it a little bitof a nice earthiness almost.
Also, some pepper, and thethick Parmesan which I use
is just grated macadamia nuts
which you'll actually seeme do in the next recipe.
So I hope you guys enjoy it.
This definitely meal preps really well,
and it tastes absolutely incredible.
For our vegan cacio e pepe pasta,
we're gonna start with the sauce.
You'll add your soaked rawcashews into a blender.
Follow that with some whole peppercorns
as well as nutritionalyeast, some miso paste,
or you could swap that out with sea salt,
lemon juice, and water,
and you will just popyour lid on your blender.
Blend this baby up untilit is smooth and creamy.
It will get nice and thick,
and it will basically be a thick,
peppery, vegan cream sauce.
From there, we will cook our pasta.
So I, again, am usingsome chickpea pasta here,
but you could use whatevertype of pasta you want.
Cacio e pepe is traditionally served
with a spaghetti or linguini-style pasta.
So that's what we're doing here,
and you'll just cook your pasta
until it is nice and al dente.
Just look at the package instructions.
It will tell you howlong it takes to cook.
Then you will just want to reserve
a little bit of the cooking liquid
because it's nice and starchy.
It really helps to makesauces creamy at the end.
So reserve some pasta liquid.
I usually reserve abouta quarter of a cup.
You can remove the pasta from the heat,
drain it, add it back into the pot,
and then you'll just top it with
your vegan cacio e pepe sauce,
stream in a little bitof that pasta liquid.
Again, it's gonna help makeit really nice and creamy,
and toss it all togetherwith some salad tongs.
Once it is all combined, it'sliterally so good, you guys.
You can just serve it up on your plates.
Again, this is gonna servebetween four and six people
depending on how much pasta you make,
and I love finishing thisoff with, like I said,
my vegan quote on quoteParmesan replacement
which is just grated macadamia nuts.
You can also do this with cashews.
It doesn't actually taste like Parmesan,
but it gives you that illusion.
And then we'll also, of course,
do a generous crack of pepper
to give it that extra peppery kick.
Finish it off with some fresh basil,
and you are ready to go.
This is a really decadentand delicious pasta.
Again, with the bean-based pasta,
you're getting in your protein,
and you're eating pasta,and it is just fabulous.
So I hope you guys give it a try.
And there you have it, my friends.
I hope enjoyed today's recipe video.
Definitely make sure to let me know
which one that you're gonna make first.
I'm gonna pin a comment belowthis video that asks you.
I would love for you torespond and say A or B
or vegan mushroom stroganoffor vegan cacio e pepe.
(laughing softly)
They're both delicious,
and I know you guys are gonna love them.
Like I mentioned in thebeginning of the video,
they are both up on the blog.
So you can find those direct links
in the description box below.
I also always link with everysingle video similar videos,
playlists, and also specificproducts that I use.
So if you're ever looking for
the individual products that I'm using,
you can always find thosein the description box,
and if there's ever somethingthat you're looking for
like maybe it's a pot or a pan
or whatever you see in the video
and you want to know whatI'm using and where I got it,
let me know in the comments,and I will get a link for you.
Otherwise, thank youso much for being here.
Thank you so much for watching.
I say that every single video,
but seriously, it means the world to me
that you guys tune in and watch my videos.
I so appreciate it, sothank you very much.
Otherwise, I hope you havea fabulous rest of your day.
Don't forget to hit that redsubscribe button before you go.
Give this video a thumbsup if you enjoyed it,
and I'll see you in the next video.
Bye.
(mellow music)
We're making two vegan pasta recipes today, both with delicious vegan cream sauces. First up we have a vegan mushroom stroganoff, and then we're making a vegan cacio e pepe pasta. Both of these recipes are great for vegan meal prep, they can be enjoyed as a quick dinner recipe and they taste delicious! ☆ VEGAN MUSHROOM STROGANOFF: https://www.simplyquinoa.com/vegan-mushroom-stroganoff/ ☆ VEGAN CACIO E PEPE: https://www.simplyquinoa.com/vegan-cacio-e-pepe-pasta/ ______________________________ PRODUCTS MENTIONED: Banza Chickpea Pasta: https://amzn.to/2VjZWwJ Nutritional Yeast: https://amzn.to/2UbkTgB Quinoa Flour: https://amzn.to/2WGyjht Vitamix Blender: https://amzn.to/2HSwwT7 ______________________________ use code SIMPLYQUINOA and save: 3 FREE SMOOTHIES: www.daily-harvest.com 15% OFF MATCHA POWDER: www.simplyquinoa.com/matcha15 20% OFF VEGAN PROTEIN BARS: www.squareorganics.com 15% OFF ADAPTOGEN POWDERS: www.rootandbones.com _________________________________ OTHER PLACES YOU CAN FIND ME: WEBSITE http://www.simplyquinoa.com INSTAGRAM @simplyquinoa FACEBOOK http://facebook.com/simplyquinoa PINTEREST http://pinterest.com/simplyquinoa/ ________________________ This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!