Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once done, drain and set aside, reserving a cup of the pasta water for later.
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender. Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
Lower the heat, and pour in the cashew milk and vegetable broth. Stir in the nutritional yeast, garlic powder, and fresh basil. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Add the cooked penne pasta and baby spinach to the skillet. Toss everything together until the spinach wilts and the pasta is evenly coated with the creamy sauce. Season with salt and pepper to taste.
Serve the pasta warm, garnished with fresh basil or parsley, kalamata olives, and a sprinkle of vegan parmesan if desired. Enjoy your delicious Vegan Creamy Mushroom Pasta with Sun-Dried Tomato!
