Vegan Creamy Mushroom Pasta
Indulge in Vegan Creamy Mushroom Pasta, a luscious, dairy-free dinner with silky cashew-cream sauce coating al dente pasta and earthy mixed mushrooms. This comforting, plant-based dish is ready in 30 minutes and tastes like pure luxury.
Why You’ll Love This Recipe
Vegan Creamy Mushroom Pasta is proof that plant-based food can be decadently rich and satisfying. A velvety cashew-based cream sauce clings to every strand of pasta while meaty mushrooms add deep umami flavor—no one will miss the dairy. It’s naturally gluten-free (with GF pasta), packed with nutrients, and infinitely customizable. Perfect for date night, meal prep, or when you want restaurant-quality comfort food that’s secretly healthy and 100% vegan.
Recipe Tips and Tricks
- Soak Cashews Overnight → Or quick-soak in boiling water 15 minutes for ultimate creaminess.
- Sauté Mushrooms in Batches → Prevents steaming and gets golden edges.
- Reserve Pasta Water → The magic thickener for silky sauce.
- Deglaze with White Wine → Adds restaurant-level depth (optional but amazing).
- Undercook Pasta Slightly → It finishes in the sauce for perfect texture.
- Finish with Truffle Oil → Takes it over the top (optional luxury).
Vegan Creamy Mushroom Pasta
Rich, dairy-free creamy mushroom pasta is 100% vegan and utterly delicious.
Ingredients
- ¼ cup nutritional yeast
Instructions
- Soak Cashews → Cover with boiling water for 15 minutes (or overnight).
- Cook Pasta → Boil in salted water 1–2 minutes shy of package directions; reserve 1 cup pasta water.
- Sauté Aromatics → Heat olive oil; cook onion 3 minutes until soft.
- Golden Mushrooms → Add mushrooms in batches; cook until deeply browned (7–8 minutes).
- Garlic & Thyme → Stir in garlic and thyme; cook 1 minute until fragrant.
- Blend Sauce → Drain cashews; blend with plant milk, nutritional yeast, lemon juice, salt, pepper until silky.
- Combine → Pour sauce into mushroom pan; thin with reserved pasta water until luxurious.
- Toss Pasta → Add drained pasta; cook 2 minutes until perfectly coated.
- Adjust → Taste for seasoning; add more lemon or salt if needed.
- Serve → Finish with fresh parsley, black pepper, and a drizzle of truffle oil—pure bliss!
Notes
- Soaked cashews are the secret to restaurant-quality creaminess.
- Browning mushrooms properly = maximum flavor.
- Sauce thickens as it sits—add pasta water generously.
- Leftovers are even creamier the next day.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 863Total Fat 55gSaturated Fat 10gUnsaturated Fat 45gCholesterol 5mgSodium 1169mgCarbohydrates 78gFiber 11gSugar 12gProtein 29g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cashews → Raw, soaked; creates the creamiest dairy-free sauce.
- Mushrooms → Mix of cremini, shiitake, and oyster for complex flavor.
- Pasta → Spaghetti, fettuccine, or gluten-free; bronze-cut holds sauce best.
- Nutritional Yeast → Gives cheesy, umami flavor.
- Garlic → Fresh cloves—never powdered.
- Plant Milk → Unsweetened almond or oat for extra silkiness.
- Lemon Juice → Brightens the rich sauce.
- Fresh Thyme → Or rosemary; dried works in a pinch.
Variations and Substitutions
- Nut-Free → Use sunflower seeds or silken tofu.
- Protein Boost → Add white beans, chickpeas, or vegan chicken.
- Veggie Add-Ins → Spinach, kale, sun-dried tomatoes, peas.
- Spicy Kick → Red pepper flakes or Calabrian chili paste.
- Gluten-Free → Any GF pasta (lentil, chickpea, or rice).
- Oil-Free → Sauté in broth instead of olive oil.
Storage Options
- Refrigerator → Airtight container up to 5 days.
- Freezer → Freeze sauce and pasta separately up to 2 months.
- Reheating → Warm gently with splash of plant milk.
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