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Vegan Creamy Mushroom Pasta

This vegan creamy mushroom pasta features a velvety sauce made from blended cashews, roasted garlic, and sautéed mushrooms, creating a rich and satisfying dish. The mushrooms are cooked until fragrant and browned, then combined with a smooth, luscious sauce that coats al dente pasta, resulting in a hearty, comforting meal with a glossy appearance and earthy flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (fettuccine or pappardelle) preferably fresh or high-quality dried
  • 2 cups mixed mushrooms (cremini, shiitake, wild) cleaned and sliced
  • 3 cloves garlic for roasting
  • 1/2 cup soaked cashews preferably overnight, drained
  • 2 tablespoons nutritional yeast adds umami flavor
  • 1 tablespoon olive oil
  • 1/2 cup white wine or vegetable broth for deglazing and flavor
  • 2 teaspoons roasted garlic paste see instructions below
  • 1 teaspoon fresh thyme or parsley chopped, for garnish
  • to taste lemon juice for brightness at the end
  • to taste salt and pepper

Equipment

  • Large pot for boiling pasta
  • Skillet or sauté pan
  • Blender or food processor
  • Cooking spoon
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for about 20 minutes until soft, fragrant, and caramelized. Set aside to cool slightly.
  2. Cook the pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside, reserving a cup of pasta water.
  3. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their aroma and turn golden brown, about 8-10 minutes.
  4. In a blender, combine the soaked cashews, nutritional yeast, roasted garlic, white wine or broth, and a pinch of salt. Blend until smooth and creamy, adding a splash of water if needed to reach a velvety consistency.
  5. Add the blended cashew sauce to the skillet with the mushrooms. Stir well and cook for 2-3 minutes until the sauce thickens slightly and coats the mushrooms evenly. Deglaze with a splash of wine or broth for extra flavor.
  6. Stir in the roasted garlic paste and chopped herbs, then season with salt, pepper, and a squeeze of lemon juice to brighten the flavors. Mix until well combined.
  7. Add the cooked pasta directly into the skillet with the sauce. Toss gently to coat every strand with the creamy mushroom mixture, adding reserved pasta water if needed to loosen the sauce.
  8. Serve immediately, garnished with extra herbs and a drizzle of olive oil if desired. Enjoy the rich, velvety texture and earthy flavor in every forkful.

Notes

For an extra smoky flavor, add a pinch of smoked paprika to the sauce. Feel free to swap in different mushroom varieties or adjust the herbs for your preferred taste.