Creamy Penne with Sun Dried Tomatoes and Vegetables (Vegan & Gluten-Free)

My favorite creamy pasta dish made vegan and gluten-free.

This has been a go-to meal for our family for a long time.  It is easy, fast (takes less that 30 minutes to make) and you can use vegetables that you have on hand.  I used mushrooms and asparagus this time (my favorite!), but I have used green beans, spinach and kale - all with great results.

When we began our plant based diet, I missed this dish.  I needed to find a substitute for cream - and discovered cashew cream.  Amazing!  

Watch how I make this recipe in the video below:

Recipe:

1 Box Gluten Free Penne Pasta (Barilla is our favorite!)

4 oz. Sun Dried Tomatoes in oil

8 oz. Baby Portobello Mushrooms

1 bunch of Asparagus 
1 tsp Garlic, minced
1/2 cup Marsala Wine

1 cup Cashew Cream

3 tsp Basil

Cook pasta according to package directions.

In a large pan or skillet, warm the sun dried tomatoes with 2 Tbsp of their oil over Medium to Low heat. Sauté the mushrooms until just tender.  Add the asparagus and continue to cook for 3-5 minutes (depending on the size of your asparagus).  Add the garlic.  Cook for just a minute (being careful not to burn the garlic). Pour in the marsala wine.  Reduce for 4-5 minutes.  Turn down the heat to low and pour in the cashew cream.  Stir in the chopped basil and salt and pepper to taste. Add the pasta.  Stir and remove from heat.

(Serves 4-6 people)
Enjoy!