Posts Tagged ‘dairy free’

Pasta with Asparagus and Creamy Mushroom Sauce

Traditional creamy mushroom sauces usually contain butter, heavy cream and cheese. This version is vegan, gluten-free, dairy-free and made with clean, healthy ingredients.


1lb cooked organic pasta (16 ounces, gluten-free, if necessary)
For the asparagus
12 stalks organic asparagus (diced)
2 teaspoons organic extra-virgin olive oil
2 cloves organic garlic (freshly crushed)
1 – 2 pinch Himalayan pink salt

For the sauce
4 cups organic cremini mushrooms (or white button mushrooms)
1 1/2 cup organic cashews
1 1/2 cup distilled/purified water
4 cloves organic garlic (freshly crushed)
2 tablespoons organic shallots (diced)
1 1/2 teaspoon organic dried rosemary
1 tablespoon organic extra-virgin olive oil
1 teaspoon Himalayan pink salt


Prepare the pasta: Prepare the pasta according to the package directions. Set aside.

Prepare the asparagus: In a skillet, add all the ingredients for the asparagus (diced asparagus, olive oil, garlic, Himalayan pink salt) and saute on high heat for 2 – 3 minutes. Set aside.

Prepare the sauce: Add all the ingredients for the mushroom sauce to a Vitamix and blend until creamy and smooth. Adjust seasonings, if needed.

Assembly: In a large mixing bowl, add the cooked pasta, diced/sauteed asparagus and mushroom sauce together and gently toss until it is well combined.

Best when served immediately.

Miso Arugula Greens with Roasted Portobello

Spabettie is a Blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge

Yield: two salads

dairy-free, egg-free, soy and gluten free, vegan


Miso Dressing
1/4 cup smooth miso paste
1-2 tablespoons olive oil
juice of one lemon
1 green onion, minced fine
water to thin, as needed

2 large portobello mushrooms
miso dressing (recipe follows), divided
4-5 large handfuls fresh arugula
2-3 ounces vegan goat cheese
1/4 cup almonds


Miso Dressing: Whisk all ingredients – adjusting liquids for desired consistency. Insert straw and drink Store in airtight container in fridge.

Preheat oven to 350 degrees.

Clean mushrooms by brushing with damp paper towel. Trim stem.

Place mushrooms on prepared (parchment) baking sheet; brush with miso dressing (about 1 teaspoon each). Bake at 350 degrees for 15-20 minutes, until mushrooms are warmed through and miso has roasted into the mushroom. Slice into half-inch slices.

Meanwhile, rinse arugula and pat dry. Divide between two serving plates, top with vegan goat cheese and almonds. Dress with remaining miso dressing, top with warm portobello.