Creamy Vegan Mushroom Pasta
This Creamy Vegan Mushroom Pasta features a sauce that is intensely creamy with a full-bodied mushroom flavor. The recipe uses cashews, almond milk, and dried mushrooms to create a very satisfying plant-based sauce.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
- 1/2 pound pasta cooked and drained, with the boiling water reserved
- 1/2 cup dried mushrooms soaked 30 minutes in 2 cups warm water then drained
- 1 cup soaking water from the dried mushrooms with the other cup set aside
- 1 cup cashews soaked for at least 1 hour
- 2 cups unflavored unsweetened plant milk
- 1/4 teaspoon salt
- 2 Tablespoons vinegar
- 1/2 cup nutritional yeast
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1/4 pound onion diced
- 1 pound fresh mushrooms sliced
- 1 Tablespoon sherry or vegetable stock or water
- 1 Tablespoon soy sauce
- 8 sprigs fresh parsley chopped
- 2 sprigs fresh thyme chopped
- Ground black pepper
Combine all the ingredients for the cashew cream in a high-speed blender. Blend on low for 20 seconds, then on high for 40 seconds, until it forms a smooth creamy liquid.
Heat olive oil in a large skillet over medium heat.
When the oil is hot, add the onion and garlic. Stir until just transparent, about 2 minutes.
Add the mushrooms. Stir and cook until the mushrooms are just cooked through, about 5 minutes. If the mushrooms stick to the pan at any time you can add the tablespoon of sherry, vegetable stock, or water and scrape the mushrooms free.
Stir in the soy sauce and blended cashew cream. Reduce the heat to medium-low. Bring to a simmer and taste the sauce. Add salt as needed. Stir in some the mushroom soaking water or pasta boiling water if you need to thin out the sauce.
Add pasta into the skillet with the sauce. Use tongs or chopsticks to stir the pasta and coat it thoroughly with sauce. Simmer until the pasta is heated through.
Garnish with parsley, thyme, and black pepper and serve immediately.
This recipe produces a generous amount of sauce for half a pound of pasta. You can use the same amount of sauce for a whole pound of pasta, though you’ll need to thin the sauce out a little bit and add extra salt, garlic, and vinegar to taste.
The dried mushroom blend that I use contains oyster, portobello, black trumpet, and porcini mushrooms. You can use any one or combination of those. Dried white/button/champignon mushrooms works nicely, as well. I use dried mushrooms here because of their potent flavor.
If you have a very high-speed blender (e.g. Vitamix) you can get by without soaking the cashews.
Almond milk is my usual plant milk.
For fresh mushrooms, I use brown/cremini. Portobello, white, porcini, oyster, and king oyster will work well here.