Source: The Salty Marshmallow | Serves: 6 | Time: 30 min
Changes: skipped breadcrumb topping, used EVO instead of butter; used dried oregano; used cashew cream instead of cream cheese; used nutritional yeast instead of Parmesan cheese
2 cloves garlic, minced
6 green onions, white and green parts sliced
1 tbsp fresh basil
1 tsp oregano
½ tbsp fresh thyme
Pinch red pepper flakes
S&P, to taste
3 cups fresh #corn
8 oz #mushrooms, sliced (additional EVO to sauté)
1 cup cherry tomatoes, halved
1 lb penne pasta
3 ½ cups vegetable broth (homemade to reduce sodium)
½ cup plant-based milk (I used cashew milk)
1 cup cashew cream (1 cup of soaked cashews blended with a sprinkle of salt)
1/2 cup nutritional yeast
1 tbsp lemon juice
Add EVO, garlic, the white parts of the green onions, basil, oregano, thyme, red pepper flakes, pinch of salt and pepper, and the corn kernels to a large skillet over medium heat. Cook, stirring occasionally until the onions are soft, about 8 minutes.
Add the pasta, broth, and plant-based milk to the skillet and turn the heat up to medium-high. Stir and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally until the pasta is cooked through, about 10-12 minutes.
While the pasta cooks, sauté your mushrooms however you'd like.
Remove the skillet from the heat and stir in the cashew cream cheese, lemon juice, mushrooms, and tomatoes until well combined.
Top with nutritional yeast and the remaining green onions.