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Creamy Orecchiette with Roasted Cauliflower, Tomatoes, and Smoky Mushrooms

Tender Orecchiette coated in a creamy vegan cashew cream sauce, and roasted cauliflower and tomatoes with smoky mushroom bacon. A bowl of this in front of a crackling fire will get you through the coldest of winter nights.
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Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 -6
Author: Linda & Alex


  • 1 pound of Orecchiette
  • 1 cup of raw cashews
  • 1 and ½ cups of water
  • 2 teaspoons of olive oil
  • 2 cups of cherry tomatoes
  • 1 small head of cauliflower – sliced into ½ inch pieces
  • 2 teaspoons of avocado oil
  • 3 medium Portobello mushrooms approximately 1 and ½ cups – diced into ½ inch pieces (any mushroom will do)
  • 2 tablespoons of liquid smoke
  • 2 cloves of garlic – minced
  • 1 teaspoon of fresh sage – minced
  • 1 teaspoon of fresh oregano – minced
  • 2 teaspoons of salt
  • Pepper to taste


  • Cover the cashews in water and soak for at least 30 minutes.
  • Preheat the oven to 425° and line two rimmed baking sheets with parchment paper.
  • Cook the pasta according to the directions on the package.
  • In a medium size bowl add the tomatoes and 1teaspoon of olive oil, and a pinch of salt and pepper. Gently coat the tomatoes with the oil and spread out on one of the baking sheets. Roast for 15 minutes or until the tomatoes are blistered and cracking.
  • In the same bowl, drizzle the other teaspoon of olive oil and a dash of salt and pepper over the cauliflower. Rub it in until the cauliflower is completely coated. Spread out evenly on one of the baking sheets and roast for 15-20 minutes or until the cauliflower begins to turn golden brown.
  • Heat the avocado oil in a medium size cast iron skillet. When the oil is hot, add the mushrooms and cook until they begin to shrink and release their water. Add the liquid smoke and stir to combine. Add the garlic and herbs and stir to combine. Grind some pepper and salt over the mixture to taste.
  • Drain and rinse the cashews and put them in a blender with 1 and ½ cups of waters and 2 teaspoons of salt. Blend until smooth and creamy. Pour into a medium size sauce pan and heat until it comes to a boil. Turn the heat down to simmer and stir until it thickens. Remove from heat and set aside.
  • Chop the roasted cauliflower into bite size pieces.
  • When the pasta is ready, drain the water and put the Orecchiette in the cashew cream sauce and stir until coated. Heat the pasta and sauce if necessary. Fold in the mushrooms, tomatoes, and cauliflower.
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