- 4 tablespoons extra-virgin olive oil
- 2 cups button mushrooms (thinly sliced)
- 1/4 cup parsley (roughly chopped)
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 dry white wine
- 1 tablespoon vegan butter (like Earth Balance)
- 8 1/2 ounces whole wheat macaroni
- 2 cups vegetable stock
- black pepper
- sea salt
- fresh parsley (chopped, for garnish)
- 1/2 cup raw cashews
PER SERVING *
|Calories500Calories from Fat210|
|% DAILY VALUE*|
|Calories from Fat210|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Deena 8 Apr
This recipe is awesome! Really easy and very satisfying.
King Shabu Shabu 14 Sep 2017
Tough to toast macaroni
Janine Zielaznicki 20 Aug 2017
I thoroughly enjoyed this recipe! It was something different AND delicious!
Rebeca Arriaga 31 Jul 2017
Was good but felt like something was missing maybe my cooking skills
Denise F. 19 May 2017
Very good I added a table spoon of apple cider vinegar, 1 tablespoon of lime juice, 3 tablespoons of nutritional yeast flakes with a pinch of salt.
Kourtney D. 29 Jan 2017
Added asparagus to it and was excellent. I soaked the cashews for only a half hour and it turned out great
Betho GL 25 Jan 2017
This was simply delicious. became one of my favorite recipes. My wife loved it too, will be cooking this as often as I can
Plamen T. 10 Jun 2016
Very good dish. Recommend. Quick word of advice, the recipe calls for you to soak the cashews overnight. I didn't do it first time it still worked fine.
Christine F. 30 Apr 2016
Made it three times now and will be making this for company tomorrow! Subbed lemon juice for the white wine and it turned out delicious.
Tiffany Khaleel 28 Apr 2016
LOVE LOVE LOVE!!!! I was very surprised at how delicious this was. My husband loved it too, and he is not vegan. Will definitely make this again!