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Vegan Shiitake Mushroom Pasta
5 from 12 votes

Vegan Shiitake Mushroom Pasta

This Vegan Shiitake Mushroom Pasta pairs al dente pasta with a creamy sauce made by blending sunflower seeds, water, garlic, and salt, thickened with arrowroot starch. The sauce is finished with sautéed shallots, garlic, and sliced shiitake mushrooms simmered in dry white wine and soy sauce, yielding a rich, smooth sauce with earthy mushroom flavor and a hint of acidity. A squeeze of lemon brightens the dish. Crispy sage leaves fried in olive oil complement the pasta when served.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Calories: 380 kcal
Course: Side Dish, Main Course
Cuisine: American

Ingredients

  • 8 ounces pasta dry, of choice
  • 1¼ cups water
  • ¼ cup sunflower seeds see Notes, raw
  • 5 cloves garlic mince 4 cloves and leave one whole, peeled
  • 1 teaspoon salt fine sea salt
  • 2 teaspoons arrowroot or corn starch
  • 2 Tablespoons vegan butter
  • 2 teaspoons olive oil
  • 2 large shallot chopped
  • 10 ounces shiitake mushrooms stems removed, sliced
  • 1 teaspoon soy sauce or tamari
  • ½ cup white wine a crisp and tart variety like Sauvignon Blanc, dry
  • black pepper to taste
  • queeze of lemon juice

Instructions

    Cup of Yum
  1. Cook the pasta in salted water according to package directions, then drain.
  2. In a high-speed blender combine the water, sunflower seeds, 1 whole clove of garlic, and salt. Blend on high until completely smooth. Add the starch, and blend for another 30 to 45 seconds. Set aside.
  3. Preheat a large saute pan over medium heat. Add the butter and olive oil, and swirl the pan to coat. Cook the shallots and shiitake mushrooms for about 5 minutes or until softened. Add the garlic and soy sauce, and cook for a few more minutes or until the mushrooms are tender and no longer sizzling. Add the wine and bring to a simmer. Cook for several minutes or until the wine has reduced by about half.
  4. Pour the blended sunflower cream sauce into the pan, and season with black pepper. Cook for 3 to 4 minutes or until thickened and creamy. Add a squeeze of lemon juice, stir well, and taste for seasoning. Add more lemon, salt, and pepper as desired. If the sauce becomes too thick, add a splash of water.
  5. Toss the cooked pasta in the shiitake cream sauce and serve hot.

Notes

  • If you do not have a high-speed blender, soak sunflower seeds in hot water for 1-2 hours before blending to soften them.
  • You can strain the blended sauce through a nut milk bag for a smoother texture before adding it to the pan.
  • Store leftover pasta in an airtight container in the refrigerator for up to 4 days; freezing is not recommended.
  • For gluten-free pasta, select your preferred certified gluten-free pasta and use tamari instead of soy sauce.
  • If nuts are acceptable, substitute ⅓ cup cashews for sunflower seeds and omit the starch for a similar creamy sauce.
  • Add greens such as spinach, kale, or small broccoli florets while sautéing the mushrooms for extra nutrition and flavor.
  • For added protein, include cooked white beans, lentils, seitan, or baked tofu to make it a more filling entree.

Nutrition Information

Calories 380kcal (19%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 12g (18%) Fiber 5g (20%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 380

% Daily Value*

Calories 380kcal 19%
Carbohydrates 52g 17%
Protein 11g 22%
Fat 12g 18%
Fiber 5g 20%

* Percent Daily Values are based on a 2,000 calorie diet.