Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 medium bowls
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Calories
288 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
Description
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato combines cooked penne pasta with mushrooms, garlic, and sun-dried tomatoes sautéed in a skillet. The sauce is made from creamy cashew milk, vegetable broth, and nutritional yeast for a dairy-free creamy texture and umami flavor. Garlic powder and fresh basil add aromatic notes, while spinach wilts into the sauce for color and nutrition.
The pasta absorbs the thin, silky sauce as it cooks together, creating a cohesive dish with a lightly creamy mouthfeel. The mushrooms provide a firm texture and an earthiness that contrasts with the acidity of sun-dried tomatoes. Fresh herbs brighten the flavor profile.
Serve this pasta warm as a vegan entrée or alongside a fresh salad. It holds a smooth, creamy consistency without dairy. For best results, the dish is eaten soon after preparation since the sauce thickens and is best on the day made.
Variations can include additional vegetables like peas or bell peppers for more texture and color. Cashew milk is preferred for creaminess but can be substituted with other plant milks, noting slight texture and flavor differences.
Ingredients
- 8 oz. penne pasta (gluten-free if desired)
- 8 oz. mushrooms (I use cremini)
- 1/2 cup sun-dried tomatoes diced
- 3-5 cloves garlic
- 1 1/2 cups cashew milk (plain, unsweetened)
- 2/3 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/2 tsp. garlic powder
- 3 Tbsp. basil fresh
- 2 cups spinach fresh baby
- salt to taste
- black pepper to taste
Toppings for serving (optional):
- basil fresh basil or parsley
- parsley
- kalamata olives
- vegan parmesan
Instructions
- Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.
- Meanwhile, slice the mushrooms.
- In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
- Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).
- Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.
- Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.
- Heat 3-4 minutes or until lightly simmering.
- Meanwhile, chop/julienne the basil.
- Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)
- Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.
Notes
- Use dry sun-dried tomatoes for concentrated flavor and dice to yield about 1/2 cup; not oil-packed.
- Cashew milk creates the creamiest sauce; other plant milks may thin the sauce and alter taste.
- Favorite pasta shapes can be used; gluten-free blends like brown rice and quinoa work well.
- Add vegetables such as onions, peas, or roasted peppers to vary the dish.
- Best enjoyed the same day as leftovers may absorb the sauce and dry out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4medium bowls
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 935mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1689IU | 34% |
| Vitamin C | 12mg | 13% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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