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Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
4.8 from 108 votes

Vegan Creamy Mushroom Pasta with Sun-Dried Tomato

This Vegan Creamy Mushroom Pasta features penne tossed in a sauce of cashew milk, vegetable broth, nutritional yeast, and garlic, enriched with sautéed cremini mushrooms and diced sun-dried tomatoes. Fresh basil and spinach are added for herbal brightness and greens. The dish offers a creamy, savory texture with earthy mushroom flavor and tender pasta.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 medium bowls
Calories: 288 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.
  2. Meanwhile, slice the mushrooms.
  3. 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.)
  4. Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).
  5. Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.
  6. Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.
  7. Heat 3-4 minutes or until lightly simmering.
  8. Meanwhile, chop/julienne the basil.
  9. 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.)
  10. 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

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%)

Nutrition Facts

Serving: 4 medium bowls

Amount Per Serving

Calories 288

% 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.