Creamy Vegan Mushroom Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
10 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
415 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Vegan Mushroom Pasta
Description
The Creamy Vegan Mushroom Pasta recipe incorporates several types of mushrooms, both fresh and dried, steeped to extract deep flavors enhanced by a touch of rosemary. The mushrooms are sautéed with garlic and tamari, creating a savory foundation. The sauce is made by blending soaked cashews, vegan cheese cubes, chickpea miso, tapioca starch, nutritional yeast, and seasoning with salt, onion powder, and nutmeg to create a thick and creamy coating for the pasta. Spinach is stirred in at the end to add tender greens to the dish. Pasta is cooked until just under al dente so it can finish cooking in the sauce and absorb the flavors.
This plant-based pasta offers a hearty texture from the mushrooms and cashews, with a creamy, cheesy consistency from the vegan cheese and nutritional yeast. It works well for those seeking a dairy-free creamy pasta with an umami-rich sauce. It is suitable for a main dish, serving family or guests who enjoy mushrooms and creamy sauces.
Notes include alternatives to cashews for nut-free diets, with raw sunflower seeds as a substitute. Leftovers keep well refrigerated for several days, and the flavors deepen after resting. The recipe also includes an optional baked version with additional cheese and breadcrumbs for a crispy topping.
Ingredients
- ½ ounce dried mushrooms such as porcini or shiitake
- 1 teaspoon rosemary fresh, chopped, optional
- 3 cups water divided
- 2 tablespoons vegan butter
- 6 cloves garlic minced
- 12 ounces cremini mushrooms sliced
- 12 ounces white button mushrooms sliced
- 1 tablespoon tamari or soy sauce
- ¾ cup cashew nuts See Notes for nut-free; soak if not using high-speed blender, raw
- 7 ounces vegan cheese For baked version, you'll need an additional 7 oz package, see below, mild, such as Violife, Chao, or Follow Your Heart, cut into cubes
- 2 tablespoons chickpea miso or white miso
- 2 tablespoons tapioca starch
- 3 tablespoons nutritional yeast
- ¾ teaspoon salt fine sea salt
- ¾ teaspoon onion powder
- dash nutmeg freshly grated
- 6 ounces baby spinach raw
- 16 ounces pasta regular, whole wheat, or gluten-free, of choice
- black pepper
For optional baked version:
- 7 ounces vegan cheese shredded
- ¾ cup coarse breadcrumbs or panko
- 1 tablespoon olive oil
- ½ teaspoon salt fine sea salt
Instructions
- Bring 1 cup of water to a boil. Combine dried mushrooms and rosemary in a small bowl, and add the boiling water. Set aside to steep for 20 minutes.
- Preheat a large saute pan over medium/low heat (optional -- if making the baked version, choose an oven-proof skillet large enough to hold the finished pasta (3 liter/quart); use it during both the sauteing and baking.) Add butter and garlic to the pan and sauté for about 1 minute. Increase heat to medium, and add the sliced mushrooms. Stirring occasionally, saute until the mushrooms are tender, about 15 minutes. Add the tamari, and cook for another minute or so. Remove from heat, and measure out a heaping ½ cup of the mushroom/garlic mixture.
- Heat a large pot of water for the pasta. Salt it generously, and cook pasta until not quite al dente. The pasta will finish cooking in the sauce. Drain in a colander.
- In a high-speed blender combine the steeped mushroom-rosemary mixture (including the liquid), ½ cup cooked mushroom mixture, cashews, 1 package cheese, miso, tapioca, nutritional yeast, salt, onion powder, and nutmeg. Blend until completely smooth.
- Pour the sauce into the saute pan with the mushrooms (if pan isn't large enough to hold the finished recipe, use the pasta pot). Bring to a simmer, and add the cooked pasta to the sauce. Stir to coat. Add the spinach, and cook for a few more minutes or until spinach is wilted and dark green. Taste and add salt and pepper, if desired. For stovetop version, set aside to rest and thicken for 10 to 15 minutes before serving.
For baked version:
- Preheat oven to 375 degrees F (190 C). Combine breadcrumbs, olive oil, and salt in a small bowl.
- Fold about half of the shredded cheese into the pasta. If you need to transfer the pasta to a baking dish, do that now. Sprinkle the remaining cheese on top, followed by the breadcrumb mixture.
- Bake for 15 minutes or until breadcrumbs are lightly brown and crisp. Broil for 2 to 3 minutes, if needed. Let rest 10 minutes, and serve.
Notes
- Replace cashews with raw sunflower seeds for a nut-free version.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; freezing is not recommended.
- The mushroom flavor intensifies after a day or two, improving taste when reheated.
- Nutrition information applies to the stovetop version; baking adds a crisp topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1993IU | 40% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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