Here’s a Creamy Vegan Mushroom Pasta that’s rich, comforting, and ready in about 30 minutes 🍄🌱
Creamy Vegan Mushroom Pasta
Ingredients
- 12 oz pasta (fettuccine, penne, or spaghetti)
- 2 tbsp olive oil or vegan butter
- 1 lb mushrooms (cremini, button, or mixed), sliced
- 1 small onion or shallot, finely diced
- 3–4 cloves garlic, minced
- 1 tsp dried thyme or Italian seasoning
- Salt & black pepper, to taste
Creamy Sauce (choose one)
Option 1 – Cashew Cream
- ¾ cup raw cashews, soaked 20–30 minutes
- 1 cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
Option 2 – Quick Coconut Cream
- 1 cup full-fat coconut milk
- 2 tbsp nutritional yeast
- 1 tsp Dijon mustard
Instructions
- Cook pasta in salted water according to package directions. Reserve ½ cup pasta water, then drain.
- Sauté mushrooms in olive oil over medium-high heat until browned and moisture cooks off (6–8 minutes).
- Add onion and cook 2–3 minutes. Stir in garlic and thyme; cook 30 seconds.
- Make sauce
- Cashew: Blend all cashew sauce ingredients until smooth.
- Coconut: Whisk ingredients together.
- Reduce heat to medium-low. Add sauce to mushrooms and simmer 3–5 minutes.
- Toss in cooked pasta, adding reserved pasta water as needed to loosen sauce.
- Season with salt, pepper, and extra lemon juice if desired.
Serve With
- Fresh parsley or basil
- Red pepper flakes
- Vegan parmesan
Tips & Variations
- Extra umami: Add soy sauce or miso (½–1 tsp)
- Protein boost: Add chickpeas or tofu
- Greens: Stir in spinach or kale
- Gluten-free: Use GF pasta
Want this adapted for meal prep, oil-free, or one-pot cooking?
