Vegan Creamy Mushroom Pasta

Our Vegan Creamy Mushroom Pasta is the perfect meal when you need something healthy and easy that the whole family can enjoy.

This recipe is a family favourite, especially for our toddler Luca! We love comfort food and what we love so much about this recipe is how easy it comes together using just a few ingredients. The taste that the mushrooms and the cashew cream give to the sauce is just delicious.

I love creamy sauces and knowing how good you can make a vegan creamy pasta, I would never go back to the heavy cream sauces. To substitute the dairy ingredients, you can use a wide variety of products such as soy cream, soy milk, coconut milk, or any other plant-based milk or cream. To make our creamy sauces, we like making a cashew cream using soaked cashews. It's healthy, packed full of protein, easy to make and it gives your sauces such a delicious nutty flavour. Check our Butternut Squash Pasta for more creamy pasta dishes using cashews.

Ingredients

Mushrooms. For this recipe we use button or cremini mushrooms. You can adapt this recipe using your favourite mushrooms as you can find lovely mushrooms in the supermarket when in season. Button or cremini are easy to find all year round.

Vegetable Stock. To flavour the sauce, we use homemade or good quality vegetable stock. If you need an easy recipe to start making your own stock, have a look at our Easy Vegetable Stock Recipe.

Garlic and Onion. As in most of our dishes, we use white onion and garlic to start the base of this dish.

Spices and herbs. When making our vegan creamy mushrooms pasta we add some freshly grounded nutmeg, black pepper and fresh or dried thyme. I love the combination of nutmeg and thyme into creamy sauces, it just takes the taste of the sauce to another level!

Pasta. For this recipe, you want to use large pasta that will retain the sauce. We used Conchiglie Pasta, but any type of large ridged pasta will work. Tagliatelle or Fettuccine are great choices as well.

Ingredients for the Cashew Cream

Cashews. Soaked cashews are our main ingredient for this vegan creamy mushroom pasta. If you have never tried making sauces with soaked cashews, you are missing out! We leave the cashews soaking in hot water for at least 20 minutes, but they can be left soaking overnight in room temperature or cold water as well. The longer you soak the cashews for, the smoother the cream will be.

Nutritional Yeast Flakes. To give our sauce a cheesy touch, we use yeast flakes. We love adding yeast flakes when making pasta sauces as it's a good source of vitamin B12 and gives your sauces a delicious cheesy flavour.

Lemon juice. We add fresh lemon juice into the cashew cream to give it a bit of tanginess.

Miso paste. This ingredient is totally optional as not many people will have it available. We add white miso paste when making the cashew cream to add saltiness to the sauce. Miso paste is really good for your gut, so we like adding it to our dishes when possible.

How to make Vegan Creamy Mushroom Pasta Step by Step

This dish takes 30 minutes from start to end. It's really simple to prepare following these few steps.

1. Leave the cashews soaking in hot water for at least 20 minutes.
2. Cook the pasta following the packet instructions.
3. While the cashews are soaking and the pasta is cooking, prepare the rest of the ingredients. Thinly cut a big white onion. Press or finely chop the garlic. We love using a garlic presser for this step so the garlic combines with the rest of the ingredients easier. Cut or slice the mushrooms and finely chop the fresh thyme.
4. Heat some vegetable oil in a pan, we use our lovely cast-iron pan for this recipe. Add the onion and when starts to soften, add the garlic, mushrooms, grounded nutmeg, black pepper and thyme. Stir and cook for a couple of minutes.
5. Add the vegetable stock and bring to simmer.
6. When the cashews are ready, drain the water and rinse them with cold water. Transfer the cashews into a blender jug and add the nutritional yeast, the miso paste, the lemon juice and water. Using a hand blender, blend until all the ingredients are totally blended and you have a smooth sauce.
7. Add the cashew cream into the pan and leave it cooking for 3-5 minutes until the consistency has thickened. Turn the heat off and add the cooked pasta into the pan, combine the pasta with the sauce and serve while the sauce is still warm.

Serving Suggestions

Every time we have this pasta, we need to drizzle some truffle oil on the top. It just makes the dish perfect. If you enjoy eating spicy food, you can add some chili flakes on the top as well.

For a little crunchiness, we would suggest to toast some cashews to add on the top before serving, they are lovely and go really good on this meal.

If you want to have a light meal, the best thing would be to serve the pasta with a light salad. If what you are looking for is a comfort meal, garlic bread is absolutely delicious served on the side of this creamy pasta.

If you have any leftovers, you can keep it in the fridge for 3-4 days and reheat it on a pan or microwave before serving.

How to make this Vegan Creamy Mushroom Pasta Nut-free

We use cashew cream for our recipe, but we know that nuts represent an allergen problem for many people. As well, many schools won’t allow packed lunches containing nuts.

To make this vegan creamy mushroom pasta nut-free, substitute the cashew cream for coconut milk. Coconut milk is creamy and has a nutty flavour as well. We use it in many of our recipes and it works really good when making this sauce too.

Make sure to have a look at our Best Pasta Recipes for more yummy ideas!

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5 from 8 votes

Vegan Creamy Mushroom Pasta

Easy and healthy creamy pasta dish. Vegan and loaded with mushrooms, this Creamy Pasta is all you need when you need delicious meal ready in 30 minutes that everyone will love.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: vegan

Keyword: Vegan Creamy Mushroom Pasta

Servings: 4

Calories: 263kcal

Ingredients

• 1 white onion
• 3-4 garlic cloves
• 8-10 mushrooms sliced
• 1 teaspoon fresh nutmeg grated
• 1 teaspoon black pepper
• 200 ml vegetable stock
• 150 gr cashews Soaked
• 350 ml water
• 3 tablespoons nutritional yeast flakes
• 2 tablespoons fresh lemon juice
• 1 teaspoon white miso paste
• Salt to taste

Metric - US Customary

Instructions

• Leave the cashews soaking in hot water for at least 20 minutes.
• Cook the pasta following the packet instructions.
• Thinly cut the onion. Press or finely chop the garlic. Chop the mushrooms and finely chop the fresh thyme.
• Heat some vegetable oil in a pan and add the onion. When it starts to soften, add the garlic, mushrooms, grounded nutmeg, black pepper and thyme. Stir and cook for a couple of minutes.
• Add the vegetable stock and bring to simmer.
• When the cashews are ready, drain the water and rinse them with cold water. Transfer the cashews into a blender jug and add the nutritional yeast, the miso paste, the lemon juice and water. Using a hand blender, blend until all the ingredients are totally blended and you have a smooth sauce.
• Add the cashew cream into the pan and leave it cooking for 3-5 minutes until the consistency has thickened. Turn the heat off and add the cooked pasta into the pan, combine the pasta with the sauce and serve while the sauce is still warm.

Nutrition

Calories: 263kcal | Carbohydrates: 21g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Sodium: 269mg | Potassium: 558mg | Fiber: 4g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 3mg