Creamy Mushroom Pasta (Vegan)
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.
Servings: 8
Equipment
- Large skillet
- Large Stock Pot or Dutch Oven
- Blender
Ingredients
- 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
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