The whole #JaneUnChained crew is on hand for today’s very special #LunchBreakLIVE! From jolly old England, Plant Based News founder Klaus Mitchell making pasta perfection! Meet Klaus at VegFest Los Angeles on Apr 30. #VegFestLA

RECIPE:  Penne Pasta Mushroom Extravaganza

INGREDIENTS

  • 1 lb penne pasta
  • 3 c creamy mushroom soup (Imagine)
  • 16 oz mushrooms, sliced
  • 3/4 c raw cashew pieces
  • 1/2 c salted roasted pumpkin seeds
  • 4 T crushed garlic
  • 1/2 lb broccoli or broccoli rabe
  • 1 c cherry tomatoes, halved
  • 2 tsp olive oil

DIRECTIONS

  1. Cook pasta according to package directions
  2. Sauté mushrooms in olive oil until nearly tender, then add the broccoli and continue sautéeing until the color of the broccoli becomes bright green but still remains crisp
  3. Place the cashews, pumpkin seeds, garlic and mushroom soup into a high power blender and blend on high power until the sauce is creamy
  4. In a large bowl, add the pasta, broccoli sauté, tomatoes and gently fold in the mushroom sauce