This Creamy Mushroom Pasta is nutritious comfort food at its finest. Featuring a meaty blend of mushrooms, lots of garlic, and a luscious cashew-cream sauce, this vegan mushroom pasta has it all.
Why You'll Love this Creamy Mushroom Pasta
This pasta is the surest way to elevate even the most standard pantry items into something truly elegant. It's rich and meaty, yet won't weigh you down like most creamy pasta dishes.
There are a few secrets to making this vegan pasta recipe just as hearty as its meat + cream-based counterparts. A couple staple ingredients (ahem, miso paste and nutritional yeast) lend savory depth and a blast of umami to the sauce. Trust me, even the most devout carnivores won't miss the meat in this dish.
I prefer using a chickpea pasta in this recipe to amp up the protein. You can also use a lentil variety, if you prefer. The REAL magic lies in the sauce, and in those golden mixed mushrooms.
Ready to meet your new weeknight match??
Recipe Ingredients and Substitutions:
- Pasta: I love using Banza chickpea pasta for extra protein and fiber. Any shape works, however you will need two (8-oz.) boxes total.
- Mushrooms: Mushrooms give the pasta robust umami notes and hearty texture. I recommend springing for a blend of oyster, shiitake, and cremini mushrooms, but if that is too much of a splurge, use all cremini. I do not suggest using white button mushrooms, which are mostly flavorless.
- Miso Paste: Miso is a fermented soybean paste and secret weapon for adding worlds of savory depth to recipes. You can typically find miso paste in the refrigerated section by the tofu in most grocery stores.
- Cashews: Raw cashews create a knockout cream sauce without the heft and saturated fat of heavy cream. Just make sure to purchase raw cashews, as opposed to roasted/salted.
- Nutritional Yeast: Another staple ingredient for adding savory depth to this vegan mushroom pasta. Nutritional yeast can be often be found in the bulk-bin section of most health food stores, or the spice aisle.
- Garlic: This recipe does NOT skimp on the garlic! You need 5 cloves total, which amounts to roughly 2 Tbsp. minced garlic.
- Lemon: Finishing the pasta with a touch of lemon zest and juice really lifts and brightens the dish.
Step 1: Boil Pasta
Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente. Before draining pasta, reserve 2 ½ cups of pasta cooking water. (Alternatively, drain pasta in a strainer placed over a large glass measuring cup or bowl, and collect pasta water after draining.)
Add cooked pasta back to pot.
Step 2: Sauté Mushrooms
While pasta boils, begin preparing mushrooms. Heat 3 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and cook 8 to 10 minutes, stirring occasionally, until golden. During final minute, add garlic and a pinch of salt; cook until aromatic. Add mushrooms and garlic to pot with pasta.
Step 3: Blend Cashew Cream Sauce
Place cashews in a high power blender. Blend on high until cashews reach the consistency of a fine sand. Next, add nutritional yeast, miso paste, and 2 cups of the reserved pasta cooking water.
Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter and also help release steam). Blend on high until completely smooth, about 1 minute.
Step 4: Add Sauce and Mushrooms to Pasta
Pour sauce into pot with pasta and mushrooms; stir to combine. Stir in black pepper, lemon zest and juice, and fresh chopped parsley, and continue stirring until sauce clings to pasta. If needed, stream in extra ½ cup pasta cooking liquid to reach desired consistency. Serve immediately.
What to Serve with Creamy Mushroom Pasta:
- Salad: You can't beat a fresh, simple salad on the side. I personally love this 10 Minute Brussels Salad with Mustard Dressing or this Shaved Brussels and Pear Salad.
- Sautéed Veggies: You can't beat my Perfect Sautéed Broccoli for a little something green on the side!
- Dessert: I'd be remiss to not suggest a delicious vegan dessert after such a glorious vegan dinner. These No-Bake Peanut Butter Snicker's Bars are a staple over here.
How to Store and Reheat:
- To Store: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat: Gently rewarm pasta in a large skillet on the stove over medium heat, adding a splash of broth to loosen the sauce and re-establish creaminess. Toss the noodles often and brighten them up with an extra squeeze of lemon.
More Easy Vegan Pasta Recipes to Try:
Creamy Lemon Garlic Pasta
Pumpkin Alla Vodka Pasta
If you give this vegan mushroom pasta a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Creamy Mushroom Pasta (Vegan)
- Large skillet
- Large Stock Pot or Dutch Oven
- 1 lb. dry pasta of choice (I use Banza chickpea pasta for extra protein)
- 3 Tbsp. extra-virgin olive oil
- 1 lb. mixed mushrooms, sliced (I use 8 oz. cremini and 8 oz. shiitake)
- 5 garlic cloves, minced
- ½ tsp. salt
- ¾ cup raw cashews
- ¼ cup nutritional yeast
- 2 Tbsp. white miso paste
- 1 tsp. coarsely ground black pepper
- 3 Tbsp. chopped fresh parsley
- ½ tsp. lemon zest plus 1 Tbsp. fresh lemon juice
- Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente. Before draining pasta, reserve 2 ½ cups of pasta cooking water. (Alternatively, drain pasta in a strainer placed over a large glass measuring cup or bowl, and collect pasta water after draining.)Add cooked pasta back to pot.
- While pasta boils, begin preparing mushrooms. Heat oil in a large skillet over medium-high. Once hot, add mushrooms and cook 8 to 10 minutes, stirring occasionally, until golden. During final minute, add garlic and salt; cook until aromatic. Add mushrooms and garlic to pot with pasta.
- Place cashews in a high power blender. Blend on high until cashews reach the consistency of a fine sand. Add nutritional yeast, miso paste, and 2 cups of the reserved pasta cooking water. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter and also help release steam). Blend on high until completely smooth, about 1 minute.
- Pour sauce into pot with pasta and mushrooms; stir to combine. Stir in black pepper, parsley, and lemon zest and juice; continue stirring until sauce clings to pasta. If needed, stream in extra ½ cup pasta cooking liquid to reach desired consistency. Serve immediately.
I'd really love to try this recipe because of all of the glowing reviews, but my family has a tree nut allergy. Do you think it's possible to make this using cream in place of the cashew sauce?
One of my all time favorite meals. My boyfriend gets so excited when he knows I’m making this! I feel like there’s room to play with the recipe a little bit, too, after a while of making it. Sometimes I add spinach too. Simple, delicious, and oh so comforting.
This pasta was SO GOOD!! I’d never know it was vegan from the richness of the sauce. Will definitely make again!
Hi Janet--I'm so glad the recipe was a hit! Thank you for taking the time to leave a review!
I so love this recipe!! I just tried it tonight and it is fantastic!!! Thank you!!
Hi Valerie-- I'm so glad you enjoyed it!! Thank you for taking the time to leave a rating and review!
Absolutely delicious. I used pappardelle and portobello mushrooms. I will be making this again and again!
I'm so glad you enjoyed this one, Rosemary!!
Another good one! Added a pack of frozen spinach because green stuff. Filling and satisfying and easy!
I'm so glad you enjoyed it, Josie! Thank you for taking the time to leave a review!
Would love to make this. Any sub recommendations for the cashews my son is allergic to nuts.
Unfortunately I have not tested this recipe with any alternative to cashews, so I can’t say for sure. I’m sorry!
All good, thank you for the reply.
So today when I went to make this delicious mushroom pasta for dinner, I realized I forgot to pick up cashews! I sub'd the cashews with coconut cream from a can, I unfortunately didn't measure but my guess is about a 1/4 or so of a cup. To help with flavor as I didn't want to taste the coconut, I added S&P to the blender, garlic powder and the trader joes umami seasoning & blend. No measurements again but I was pretty generous to try and make the creamy sauce as savory as possible. It turned out delicious! For anyone allergic to cashews 🙂
Made this for Valentines Day and it was a HUGE hit!! My husband couldn't believe it was vegan.
Hi Laura, I'm so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!
Absolutely delicious and so easy! Thank you
Hi Elana- I'm so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review.
I have no words. This was one of the best dishes I’ve made! So creamy, just enough richness, and totally delicious. I added spinach and crushed red pepper for some spice. Other than that followed the recipe exactly. My boyfriend and I couldn’t stop talking about how good it was, and even held perfectly for leftovers the next day. Thanks Jamie! Also love your vegan recipes.
Ah I'm so thrilled you enjoyed this one, Leigh Ann! It was one of my husband's and I's favorites, too. Thank you for taking the time to leave such a fab review!
This is SO delicious and comes together very quickly. I food processed the mushrooms like in your Vegan Bolognese w/ Mushrooms recipe (also extremely delicious) so I get some in every bite! I have made this several times now with Shitake/Maitake/Blue Oyster and Shitake/Lions Mane/Blue Oyster and both have been excellent. Quick enough for a weekday meal but satisfying enough I'm craving it on weekends as well!
I’m so excited to make this. Your mushrooms look so beautiful.
Yay, thanks Kayla! I hope you enjoy this one!!