Instructions

• Bring a large pot of salted water to a boil and cook 8 oz penne according to package instructions until al dente. Drain the pasta and set aside.
• While the pasta cooks, slice 8 oz mushrooms, mince 3–5 cloves garlic (to taste), dice the 1/2 cup sun-dried tomatoes if not already diced, and chiffonade (thinly slice) 3 Tbsp fresh basil. Measure the remaining ingredients: 1 1/2 cups cashew milk, 2/3 cup vegetable broth, 1/4 cup nutritional yeast, 1/2 tsp garlic powder, and 2 cups baby spinach.
• Heat a large skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they release their liquid and begin to brown, about 7 minutes. If you prefer a no-oil method and the pan begins to stick, add about 3 tablespoons of the 2/3 cup vegetable broth to the skillet as needed while sautéing.
• Add the minced garlic and the diced sun-dried tomatoes to the mushrooms. Stir and cook until fragrant, about 1 minute.
• Pour in the 1 1/2 cups cashew milk and the remaining vegetable broth (if you used some for sautéing, add the rest now so the total used equals 2/3 cup). Add the 1/4 cup nutritional yeast and 1/2 tsp garlic powder. Stir well to combine.
• Bring the mixture to a light simmer and cook, stirring occasionally, for 3–4 minutes to heat through and allow flavors to meld.
• Add the chopped basil and the drained pasta to the skillet. Toss everything together so the pasta is coated in the sauce.
• Continue to cook and toss the pasta and sauce over medium heat for 5–10 minutes, until the pasta has absorbed most of the sauce and the sauce has thickened to your liking. Stir occasionally to prevent sticking.
• In the last 2 minutes of cooking, stir in the 2 cups fresh baby spinach and cook until wilted.
• Taste and season with salt and pepper as desired. Serve immediately, garnished if you like with additional fresh basil or parsley, kalamata olives, or vegan parmesan.