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Creamy Mushroom Pasta (Vegan)

By Jamie Vespa

on Jan 18, 2021 Updated Oct 23, 2023

5 from 15 votes

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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-by-Step Instructions

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 1/2 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 1/2 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!

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5 from 15 votes

Creamy Mushroom Pasta (Vegan)

By Jamie Vespa MS, RD

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.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Equipment

• Large skillet
• Large Stock Pot or Dutch Oven
• Blender

Ingredients  

1x2x3x

• ▢ 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
• ▢ 1/2 tsp. salt
• ▢ 3/4 cup raw cashews
• ▢ 1/4 cup nutritional yeast
• ▢ 2 Tbsp. white miso paste
• ▢ 1 tsp. coarsely ground black pepper
• ▢ 3 Tbsp. chopped fresh parsley
• ▢ 1/2 tsp. lemon zest plus 1 Tbsp. fresh lemon juice

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Instructions 

• Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente. Before draining pasta, reserve 2 1/2 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 1/2 cup pasta cooking liquid to reach desired consistency. Serve immediately. 

Notes

*Nutrition information is calculated using Banza chickpea pasta.

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.

Nutrition

Serving: 1.5cups | Calories: 330kcal | Carbohydrates: 39g | Protein: 18g | Fat: 13g | Saturated Fat: 1.5g | Sodium: 640mg | Fiber: 7g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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