Creamy Vegan Mushroom Pasta
This vegan mushroom pasta is a quick and simple dish that can be ready in under 20 minutes. Featuring a creamy cashew sauce with hints of garlic, tarragon, and mustard, it provides a delicious meal that's gluten-free and dairy-free.
Ingredients
- 5-7 oz (150-200 g) dried pasta of your choice (gluten-free if necessary)
- 1½ tablespoons olive oil, divided
- 3 tablespoons (25 g) pine nuts (optional)
- 10 oz (300 g) mushrooms, sliced (I've used chestnut mushrooms but you could use any variety you like)
- 3 cloves garlic, finely chopped
- ½ cup (120 ml) cashew cream (or another plant-based cream – see notes)
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
- 3 tablespoons nutritional yeast
- 1 teaspoon vegan Dijon mustard (plus more to taste)
- Pasta cooking water (as much as is needed)
- Salt and pepper to taste
- Lemon juice to taste (optional)
Instructions
- If including pine nuts, begin by toasting these in a dry pan on medium heat. Cook for a few minutes until starting to turn golden, moving the pan regularly.
- While the pine nuts are toasting, bring a large pan of salted water to the boil and cook the pasta for 10-12 minutes (see package instructions). Once the pine nuts are golden, remove from the pan and set aside in a bowl.
- Heat 1 tablespoon of oil in a large frying pan on medium/high heat. Add the sliced mushrooms and fry for 2-3 minutes on each side until golden.
- Once the mushrooms are golden, reduce the heat to medium and add another ½ tablespoon of olive oil. Add the chopped garlic, salt, and pepper and cook for a couple of minutes to soften the garlic.
- Next, add the vegan cream, dried tarragon, dried thyme, nutritional yeast, Dijon mustard, and a ladle of pasta cooking water. Stir well, adding more small ladles of pasta cooking water to the pan as necessary to keep the sauce fairly loose.Note: Homemade cashew cream will likely require more extra liquid than e.g. a shop-bought oat cream – just keep an eye on it and add as much pasta cooking water as needed. This water will be starchy, which helps to keep the sauce at a nice consistency.
- Once the pasta is cooked, drain this and add to the pan with the creamy sauce. Turn off the heat, mix well, adjust the seasoning, and serve with the toasted pine nuts. I also like to add a squeeze of lemon juice, chopped fresh parsley, and homemade vegan parmesan.📸 Recipe steps >📖 Table of contents >
Notes
Cashew cream: If you're using my recipe for homemade cashew cream but only want enough for this pasta sauce, you'll want approx. 50 g (⅓ cup) raw cashews to 80 ml (⅓ cup) water. The thickness of the cream doesn't matter too much as you can thin it out as needed with the pasta cooking water.
Mushrooms: I've used chestnut (or cremini) mushrooms, but this recipe would work well with pretty much any edible variety. For bonus points, try adding rehydrated wild mushrooms or a touch of mushroom powder to the sauce.
Salt: To get the mushrooms nice and golden, don't add salt until you've fried these first.
Wine: For extra depth, add a splash of vegan white wine and cook for a minute or so before adding the cream.
Greens: Why not try adding greens such as spinach or green peas? You can even use the frozen version of these and simply add to the pasta pot for the final few minutes of cooking time.
Gluten-free: To ensure this is gluten-free, use a pasta variety and a vegan cream that are GF (the suggested cashew cream is naturally gluten-free).
Storage: Store in the fridge for up to four days or freezer for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of two servings.
Nutrition
Calories: 668kcalCarbohydrates: 77gProtein: 25gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gSodium: 627mgPotassium: 1303mgFiber: 8gSugar: 6gVitamin A: 58IUVitamin C: 2mgVitamin D: 1µgCalcium: 77mgIron: 5mg
Nutrition Facts
Creamy Vegan Mushroom Pasta
Amount Per Serving
Calories 668
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Polyunsaturated Fat 8g
Monounsaturated Fat 15g
Sodium 627mg27%
Potassium 1303mg37%
Carbohydrates 77g26%
Fiber 8g33%
Sugar 6g7%
Protein 25g50%
Vitamin A 58IU1%
Vitamin C 2mg2%
Vitamin D 1µg7%
Calcium 77mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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