Vegan Creamy Mushroom Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
263 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Creamy Mushroom Pasta
Description
The Vegan Creamy Mushroom Pasta starts with sautéing onion, garlic, and sliced mushrooms seasoned with grated nutmeg and black pepper. These ingredients develop flavor and soften before vegetable stock is added to simmer briefly. Meanwhile, cashews are soaked to soften, then blended with nutritional yeast, white miso paste, lemon juice, and water to create a smooth, creamy sauce base.
The cashew cream sauce is heated gently in the pan until slightly thickened, then combined with cooked pasta to coat it evenly. The resulting dish features a rich, velvety texture without dairy, supported by the umami of miso and nutritional yeast, and enhanced with the aromatic spices and lemon juice for freshness.
This pasta is suitable for a vegan diet and provides a satisfying alternative to traditional cream sauces. It can be served immediately after combining to enjoy the sauce’s smooth consistency. Portion sizes and seasoning can be adjusted to taste.
Ingredients
- 1 white onion
- 3-4 garlic cloves
- 8-10 mushrooms sliced
- 1 teaspoon nutmeg grated, fresh
- 1 teaspoon black pepper
- 200 ml vegetable stock
- 150 gr cashews Soaked
- 350 ml water
- 3 tablespoons nutritional yeast flakes
- 2 tablespoons lemon juice fresh
- 1 teaspoon White miso paste
- salt to taste
Instructions
- Leave the cashews soaking in hot water for at least 20 minutes.
- Cook the pasta following the packet instructions.
- Thinly cut the onion. Press or finely chop the garlic. Chop the mushrooms and finely chop the fresh thyme.
- Heat some vegetable oil in a pan and add the onion. When it starts to soften, add the garlic, mushrooms, grounded nutmeg, black pepper and thyme. Stir and cook for a couple of minutes.
- Add the vegetable stock and bring to simmer.
- When the cashews are ready, drain the water and rinse them with cold water. Transfer the cashews into a blender jug and add the nutritional yeast, the miso paste, the lemon juice and water. Using a hand blender, blend until all the ingredients are totally blended and you have a smooth sauce.
- Add the cashew cream into the pan and leave it cooking for 3-5 minutes until the consistency has thickened. Turn the heat off and add the cooked pasta into the pan, combine the pasta with the sauce and serve while the sauce is still warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 269mg | 11% |
| Potassium | 558mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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