Description
A rich and creamy vegan mushroom pasta made with garlic, herbs, and a dairy-free cream sauce for a comforting and flavorful plant-based dinner.
Ingredients
- 12 oz pasta of choice (gluten-free if needed)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 16 oz cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup raw cashews (soaked 4 hours, drained)
- 3/4 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms, thyme, oregano, salt, and pepper. Cook for 8–10 minutes until mushrooms release their moisture and become tender.
- While mushrooms cook, blend soaked cashews, almond milk, nutritional yeast, lemon juice, and red pepper flakes until smooth and creamy.
- Pour the cashew cream sauce into the skillet with the mushrooms. Stir to combine and simmer for 2–3 minutes until heated through.
- Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to thin the sauce.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve warm.
Notes
- Soaking cashews helps create a smoother sauce; quick soak in hot water for 30 minutes if short on time.
- Use gluten-free pasta to keep the recipe gluten-free.
- Add spinach or kale for extra greens.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
