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+ servings

Creamy Vegan Mushroom Pasta

A dreamy, creamy vegan mushroom pasta. You won't believe there is no dairy in this amazing cashew cream sauce which is packed with flavors and could rival any alfredo or carbonara sauce. This dish can be on the table in under 30 minutes so it's easy enough for a weeknight but special enough for date night.
4.50 from 4 ratings

Ingredients

  • 300 g (11 oz) linguine or spaghetti
  • 2 shallots, thinly sliced
  • 4 cloves garlic, sliced
  • 400 g (14 oz) mixed mushrooms, sliced*
  • 200 ml (6 fl oz) white wine
  • 2 Tbsp wholegrain mustard
  • Salt and pepper, to taste

Cashew Cream Sauce

  • 150 g (1 cup) cashew nuts
  • 8 Tbsp (½ cup) nutritional yeast
  • 1 clove garlic

Instructions 

  • First, make your cashew cream sauce. Soak your cashews and garlic clove in 1 cup of boiling water while you prep the other ingredients, Then add the nutritional yeast and blend (including the soaking water) until smooth. I like to use a high powered hand blender for this, but a quality jug blender will work too.
  • Put your pasta on to boil; you will cook the mushrooms while it's simmering.
  • In a large pan, saute your shallots until transluscent and then add the mushrooms and garlic to the pan in batches, sauteeing on a medium-high heat until the mushrooms start to cook down and release a little bit of juice. If anything starts sticking to the pan, add a couple spoonfuls of the wine to get things unstuck.
  • Add mustard and mix through the mushrooms for a minute or two before pouring in the wine. Turn the heat up so that the wine starts to reduce for a few minutes, and then pour in the cashew cream. Turn the heat off at this point, as cooking the cashew cream over a high heat will make the sauce too thick.
  • Once cooked, drain the pasta and stir it into the pan to mix with the sauce.
  • Add toppings and serve.

Notes

* I most recommend portabella (or baby bella / portabellini) and shiitake mushrooms for this recipe.
Serving: 1g, Calories: 470kcal, Carbohydrates: 54g, Protein: 21g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 14g, Sodium: 330mg, Fiber: 11g, Sugar: 7g