Vegan Garlic Cream Pasta with Roasted Broccoli & Mushrooms

Pasta slathered in a vegan garlic cream sauce and piled high with roasted broccoli and mushrooms. Easy, quick, and comforting!

1 large head broccoli florets, cut in half or quartered
14 ounces mushrooms, cut into large bite-size pieces
6 Tablespoons olive oil, divided
salt
pepper
1/2 cup raw, chopped cashews
2 1/2 teaspoons fresh savory or thyme, divided
14 ounces penne pasta
1/4 onion, finely diced
3 cloves garlic, minced
1 Tablespoon flour
1/2 cup white wine or vegetable stock
1 cup cashew cream
2 Tablespoons nutritional yeast flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
lemon zest
fresh parsley, chopped, to garnish

View the full recipe at the Seasonal Veg Head →