Dining In - Straw and Hay Pasta

Straw and Hay Pasta - Chloe's Kitchen

Here's a fun, colorful pasta dish that incorporates two colors of linguine and three veggies. The creamy sauce is non-dairy milk based rather than some other vegan pasta recipes that use blended cashews. Tahini adds creaminess and a unique flavor to the mix. While not a huge fan of mushrooms, I actually enjoyed the sauteed shiitake mushrooms in this dish. This makes enough for 4 to 6 people. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 


8 oz. spinach linguine (vegan variety found at Whole Foods)
8 oz. linguine
1 cup frozen peas
2 tablespoons olive oil
6 oz. shiitake mushrooms, stemmed, sliced thin
1 3/4 teaspoons sea salt, plus more for seasoning
Ground black pepper
2 cups plain almond milk
1 cup water
1/4 cup cornstarch
2 tablespoons tahini
1 tablespoon soy sauce
3 garlic cloves
1 teaspoon onion powder
10 sun-dried tomatoes (in oil) drained and chopped (I used Trader Joe's Julienne Sliced variety and added about 1/3 cup)


Cook linguine according to package in a large pot. With about 5 minutes remaining add in frozen peas and stir. Continue cooking then drain pasta and set aside. 

Heat olive oil in a medium skillet, add in mushrooms and cook until browned and softened. Use salt and pepper to season. 

To prepare the sauce, add almond milk, water, cornstarch, tahini, soy sauce, garlic, onion powder, and 1 3/4 teaspoon sea salt to a blender. Use high setting to combine ingredients. Pour into a medium saucepan. Heat on medium and stir constantly until sauce thickens, about 5-10 minutes. 

Combine all ingredients! Toss the pasta with the mushrooms, sauce, and tomatoes. Add more salt and pepper if desired.