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Vegan Creamy Mushroom Pasta Recipe

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4.1 from 26 reviews

This Vegan Creamy Mushroom Pasta features a luscious cashew-based sauce combined with sautéed cremini mushrooms and perfectly cooked spaghetti. The sauce, enriched with nutritional yeast and white miso, delivers a savory umami flavor without any dairy, making it a delicious and healthy plant-based meal ready in just 40 minutes.

Ingredients

Sauce Ingredients

  • 1/2 cup raw cashews
  • 3/4 cup boiling water
  • 1 medium garlic clove
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso (“shiro” miso)
  • 1 teaspoon mild vinegar (white wine or apple cider)
  • 1 tablespoon extra virgin olive oil (reserved for sauce)
  • Fine sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/8 teaspoon freshly grated nutmeg (optional)

Mushroom & Pasta Ingredients

  • 3 tablespoons extra virgin olive oil, divided (2 tablespoons for mushrooms, 1 tablespoon for sauce)
  • 12 ounces cremini mushrooms, trimmed and sliced
  • 12 ounces spaghetti or another long pasta
  • Fine sea salt (about 1/4 teaspoon for mushrooms, plus generous salt for pasta water)

Instructions

  1. Soften Cashews: In a blender, combine the raw cashews with boiling water and set aside for at least 25 minutes to soften. This step ensures the cashews blend into a smooth creamy sauce.
  2. Sauté Mushrooms: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook undisturbed for about 4 minutes to develop a sear. Season with 1/4 teaspoon salt and a few grinds of black pepper, stir, and continue cooking until all the liquid evaporates and mushrooms turn golden brown, about 6 to 8 more minutes.
  3. Boil Pasta Water: Bring a large pot of water to a rolling boil in preparation for cooking the pasta.
  4. Prepare Cashew Cream Sauce: Once cashews are softened, add garlic, nutritional yeast, white miso, vinegar, the remaining tablespoon of olive oil, along with pinches of salt and pepper to the blender. Blend until completely smooth and creamy without any cashew bits remaining.
  5. Cook Pasta: Generously salt the boiling water and cook the spaghetti until nearly al dente. Before draining, reserve about 3/4 cup of the starchy pasta water, then drain the pasta completely.
  6. Combine Pasta and Sauce: Return the skillet with mushrooms to medium heat. Immediately add the hot pasta to the skillet along with the cashew cream sauce, reserved pasta water, nutmeg if using, and plenty of black pepper. Toss continuously with tongs until the sauce thickens slightly, becomes glossy, and the pasta reaches perfect al dente texture, about 1 minute.
  7. Serve: Serve the creamy mushroom pasta immediately for best flavor and texture.

Notes

  • Soaking the cashews is essential for a luxuriously smooth sauce; do not skip or shorten this step.
  • If you prefer a thinner sauce, add more reserved pasta water gradually while tossing.
  • Use freshly grated nutmeg sparingly, as it adds a subtle warmth and depth but is optional.
  • This recipe is naturally gluten-free if you substitute the pasta with gluten-free spaghetti.
  • Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.

Find it online: https://justsosavory.com/vegan-creamy-mushroom-pasta-recipe/