4 cups penne rigate1 cup cashew cream, which is simply Cashew Milk made with half the water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 1b mushrooms, sliced
1 tablespoon olive oil
3/4 cup sun-dried tomatoes packed in oil, drained, sliced
1 cup fresh parsley, chopped
Boil the penne.
Just before the pasta is al dente, sauté the mushrooms in the olive oil until golden brown.
Add the cashew cream and vegetable bouillon powder and stir until thickened.
Salt to taste.
Drain the pasta and toss in the creamy mushroom sauce with the sun-dried tomatoes and fresh parsley.