15m
PREP TIME
15m
COOK TIME
266
CALORIES
10
INGREDIENTS
Servings: 6
Ingredients
- 1/2 cup unsalted raw cashews
- 1 cup unsweetened cashew milk
- 1 cup water
- 4 king trumpet mushrooms (king oyster mushrooms), stems trimmed
- 2 tablespoons plant-based vegan butter
- 4 1/2 teaspoons nutritional yeast
- 2 tablespoons McCormick® Salt Free Very Good Garlic by Tabitha Brown All Purpose Seasoning, divided
- 1/2 cup frozen peas, thawed
- 8 ounces fettuccine pasta, cooked
- Vegan Parmesan cheese, to garnish
INSTRUCTIONS
- 1 Place cashews, cashew milk and water in blender container. Cover. Process until smooth. Set aside.
-
2
To make the mushroom “scallops”, remove mushroom caps and cut into thin strips (to resemble short noodles). Set aside. Cut each mushroom stem crosswise into 3 pieces, about 1-inch thick. With the tip of a sharp knife, score cut-sides of each piece in a criss-cross pattern, cutting less than 1/4 of the way through.
Test Kitchen Tip: Can’t find trumpet mushrooms? No problem. Just substitute your favorite mushrooms (about 8 ounces). Leave whole, cut in half or slice, whatever you prefer. - 3 Melt vegan butter in large skillet on medium-high heat. Add mushroom “scallops” to pan. Sprinkle with 1 tablespoon of the Seasoning. Sear 3 to 5 minutes per side or until golden brown. Add sliced mushroom caps to pan; sauté just until softened. Remove from skillet; keep warm.
- 4 Add cashew mixture, remaining 1 tablespoon of the Seasoning and nutritional yeast to same skillet, stirring to mix well. Cook until heated through. Stir in peas. Add cooked pasta and sliced mushroom caps, tossing to coat. To serve, divide pasta among serving plates. Top with mushroom “scallops”. Sprinkle with vegan Parm to serve.
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