Vegan Creamy Shrimp Pasta

A lot of times I am asked have you really forgotten the taste of shrimp (my favorite during old days).
And let me be frank, I haven’t, and my mouth waters when I still think about it, but can I develop the same flavours in a vegan dish?…definitely yes I can…and this was the result of it. The taste was very close to a shrimp pasta dish. I think the combination of mushroom and celery did the trick and I had a trip down memory lane….

  • Whole wheat macaroni,cooked as per instructions
  • 1 onion finely chopped
  • 4-5 garlic cloves minced
  • 2 celery stalks finely chopped
  • 2 cups mushrooms cut into quartered
  • 1/2 cup cashews soaked
  • Salt and black pepper to taste
  1. In a heated pan add the garlic and celery stalks and roast them for a minute.
  2. Add the onion and saute till they are translucent.
  3. Add the mushrooms and saute till they start releasing water. Do not overcook that’s the key.
    Turn the heat off. Take half this mixture and blend it along with the cashews and little water to make a smooth sauce.
  4. To the other remaining mixture of mushrooms add the pasta and stir well.
  5. Turn the heat on and add the sauce. Cook for a minute or two.
  6. Serve hot, garnished with parsley.
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