Cajun Portobello Steak Pasta

Who doesn’t like a bowl of creamy pasta?!

Ingredients:

·         2-4 portobello caps

·         ¼ cup Worcestershire sauce (#VeganOfCourse)

·         2 tbsp Liquid smoke

·         1 tbsp oil

·         2 tbsp minced garlic

·         1 red onion (chopped)

·         1 green pepper

·         1 red pepper

·         1 yellow pepper

·         1 orange pepper

·         1 cup of cashews (soften by soaking or boiling)

·         1 cup almond milk

·         ½ cup nutritional yeast

·         Juice from 1 lemon

·         1 package of pasta of choice

·         1 cup sundried tomatoes

·         1 cup chopped green onions

·         1-2 cups baby spinach

·         Cooking spray

·         Season to Taste: Steak seasoning, Cajun seasoning, smoked paprika, onion powder, garlic powder  

Instructions:

1.       Marinate Mushrooms: place mushrooms in a dish. Add liquid smoke, Worcestershire sauce, and steak seasoning. Marinate in the fridge for at lease 20 minutes.

2.       Prep Veggies: In a heated skillet, add oil, garlic, onions, and peppers. Sauté for 5-10 minutes and season to taste.

3.       Make sauce: To a food processor, add cashews, milk, nutritional yeast, lemon juice, and seasonings (Cajun and smoked paprika)

4.       Prep Noodles: cook pasta according to package

5.       Cook Mushrooms: Heat grill and lightly spray with cooking spray. Remove mushrooms from dish, shaking off any excess marinade. Cook on each side for about 3-4 minutes, or until caramelized and deep golden brown. Slice and set aside.

6.       Make Pasta: In a pot on low heat, add noodles, sauce, sautéed veggies, sundried tomatoes, green onions, and spinach. Mix well, season to taste, and cook until warm.

7.       Build Dish: Place pasta in a bowl and top with sliced mushrooms

8.       Enjoy!