This vegan creamy mushroom pasta is the perfect weeknight dinner. Creamy cashews form a base for this sauce that includes sauteed shallots, aromatics, and earthy mushrooms to make it extra delicious! You can serve it with salad or as an anytime dish - either way, you'll love how satisfyingly good this pasta tastes.
This vegan version of classic comfort food with a creamy mushroom sauce is for you!
Creamy cashews act as its base to add flavor without any animal products - it even has hints of sweetness from sauteed shallots. Aromatic sage adds savoriness to this delectable dish served alongside an easy green salad on those weeknights when time flies by too quickly. This dish is also great for date night!
This creamy mushroom pasta was inspired by my Asparagus Mushroom Pasta which has a light sauce that is perfect for spring or summer. However, when autumn rolls around, and winter is fast approaching, I prefer a luxurious creamy sauce which led me to develop this recipe.
If you love creamy pasta, check out these vegan recipes: Creamy Vegan Pasta with Peas and Vegan Creamy Roasted Tomato Garlic Pasta.
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Ingredients
Here are the main ingredients you need to make this vegan creamy pasta recipe:
- Mushrooms - I used baby bellas for their earthy flavor.
- Dried pasta - use your favorite type of short pasta in this recipe - I love the shape, taste, and quality of this Italian organic gigli toscani pasta.
- Shallots - freshly chopped.
- Garlic - freshly chopped.
- Fresh sage - fresh sage is preferred over dried sage in this recipe.
- Kale - use whichever kale you like.
- Vegan Parmesan - optional - I like using Violife Just Like Parmesan.
- Truffle carpaccio - this is the one we have and enjoy! A few tiny slices per serving elevate this dish, along with a tantalizing drizzle of truffle oil!
See the recipe card for quantities.
How to make vegan creamy mushroom pasta
It's easy to make this delicious creamy vegan mushroom pasta recipe. Here are the steps:
- Make the cashew cream - this can be a couple of hours before you plan to serve the pasta or the day before.
- Cook the pasta
- Cook the mushrooms
- Combine and serve your new favorite weeknight dinner!
Make the cashew cream
Making homemade cashew cream is easy, a dairy-free substitute for heavy cream. Here are the steps, and check out this cashew cream recipe for more details.
- Pour boiling water over the cashew pieces and place them on the kitchen counter for at least 2 hours. Then, drain and rinse the cashew pieces.
- Place the cashews in a high-speed blender and add ¾ cup fresh cold water. Blend for 1 minute, starting at slow speed, gradually going up to high speed, until creamy. Reserve ½ cup for the recipe, and store the rest in the fridge for another use. Add water as needed if it is too thick and creamy.
Note: If you plan to top the pasta with truffle carpaccio, take it out of the fridge so the olive oil can soften, allowing you to remove the truffle slices.
Cook the pasta
- Cook the pasta in a large pot of water according to package instructions in salted water; cook it two minutes less than the recommended time.
- Reserve ½ cup of pasta water before draining the pasta.
Cook the mushrooms
While pasta is cooking, heat a large skillet over medium heat; add olive oil. Once shimmering, add shallots and garlic, and saute until lightly golden. Reduce heat if necessary to avoid burning.
Add mushrooms, sage, and ½ teaspoon sea salt. Saute for approximately 5 minutes, occasionally stirring, until the edges of the mushrooms are browning.
Combine
Using the pot the pasta was cooked in, add ¼ cup pasta water, ½ cup cashew cream, pasta, sauteed mushrooms, and kale.
Stir the cooked pasta with everything on low heat until the kale wilts; it takes only a few minutes. See the finished dish below.
Hints:
- Add small amounts of pasta water as needed to keep the sauce from getting dry.
- Add a tablespoon or two of cashew cream to the pasta water if needed.
- Taste and add a pinch of salt as needed.
Serve in shallow bowls and top with vegan Parm, freshly ground black pepper, and truffle carpaccio, if desired.
Substitutions
Here are some substitutions you can try:
- Kale - stir in baby spinach instead.
- Cashew cream - try full-fat coconut milk or soy milk.
- Baby bella mushrooms - use white mushrooms or shiitake mushrooms
- Olive oil - use vegan butter instead.
- Pasta water - if you forget to save this, use vegetable broth and a splash of white wine.
Variations
Here are some simple variations:
- Spicy - add chili pepper flakes while cooking
- Deluxe - be sure to add truffle carpaccio; the aroma of truffle oil puts this dish over the top!
- Gluten-free - instead of regular pasta, use gluten-free pasta.
- Herbs - instead of sage, use fresh thyme instead. Or top with fresh parsley.
- Kid-friendly - skip the garlic and add nutritional yeast to make the sauce more cheesy.
- Add lemon juice - stir in a small amount while everything mixes before serving.
Equipment
- High-speed blender for cashew cream - we love our Vitamix.
- Large saucepan with high sides for cooking pasta
- Large skillet for mushrooms - I love this one which has served me for many years!
- Cutting board - this is the one we have; it is of excellent quality, and I highly recommend it.
- Chef's knife
Storage
Store leftovers in an airtight container for up to 3 days. Add a small amount of water when reheating on the range if the cashew cream is too thick.
I don't recommend freezing.
Expert tip
Don't overcook the pasta! Cook it for two minutes less than the recommended time for best results.
More Vegan Mushroom Recipes
I hope you enjoy this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Also, follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Recipe
Vegan Creamy Mushroom Pasta
Equipment
- High-speed blender for cashew cream
- large saucepan for pasta
- Large deep skillet for mushrooms
- chef's knife
Ingredients
For cashew cream
- 1 cup raw cashew pieces
- 2 ¾ cups water divided
For mushroom pasta
- 4 oz gigli toscani pasta or any pasta you like, like rotini or shells
- 1 tablespoon extra virgin olive oil
- 2 shallots diced, approximately ¼ cup
- 2 garlic cloves diced
- 8 oz cremini mushrooms or portobello, shiitake, white button mushrooms
- 1 tablespoon fresh sage chopped
- ½ teaspoon sea salt divided
- 1 oz fresh kale no stems, chopped, approximately 2 cups
- ½ cup cashew cream
- Freshly ground black pepper
- 4 tablespoons vegan Parm optional
- Truffled mushroom carpaccio optional
Instructions
For cashew cream
- Pour 2 cups boiling hot water over cashew pieces and let sit for at least 2 hours. Drain and rinse cashew pieces. Place in high-speed blender; add ¾ cup fresh cold water. Blend for 1 minute, starting at slow speed, gradually going up to high speed, until creamy. Reserve ½ cup for the recipe, and store the rest in the fridge for another use.
For mushroom pasta
- Cook the pasta in a large pot of water according to package instructions in salted water; remove 2 minutes before recommended cooking time. Reserve ½ cup of pasta water.
- While pasta is cooking, heat a large skillet over medium heat for 3 minutes; add olive oil. Once shimmering, add shallots and garlic, and saute until lightly golden, for approximately 3 minutes. Reduce heat if necessary to avoid burning.
- Add sauteed mushrooms, chopped sage, and ½ teaspoon sea salt. Saute for approximately 5 minutes, stirring occasionally, until edges of mushrooms are browning.
- Using the pot the pasta was cooked in, add ¼ cup pasta water, ½ cup cashew cream, pasta, mushrooms, and kale. Taste and adjust seasoning to taste. Serve in shallow bowls, freshly ground black pepper, vegan Parm, and truffle carpaccio, if desired.
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Kim
Delicious! I love how fresh this pasta tasted with the kale. And the cashew cream was super good!
Emily
Thank you for trying this recipe, Kim! We're so happy that you loved the pasta and cashew cream. The kale gives a great flavor and texture to the dish. Thank you for sharing your experience with us.
Lisa
I would never have guessed this was vegan. Incredibly creamy!
Emily
Thank you for trying this pasta, Lisa! I'm glad you were surprised by how creamy it was. I'm passionate about creating dishes that are not only vegan but also delicious!
Seema
I struggle to get the right creaminess for pasta. Thanks to your recipe for the lovely cashew cream, that problem has finally been solved. The pasta turned out delicious and your recipe is spot on.
Emily
Thank you for trying out my recipe, Seema! I'm glad you found it helpful and that the pasta turned out delicious!
Sara
Enjoyed this for dinner last night and it was a hit all around the table! Quick, easy and delicious; my whole family loved it!
Emily
Thank you, Sara! I'm glad to hear that everyone enjoyed it and that it was quick, easy, and delicious. I appreciate your support!
Tara
Such a fantastic pasta dish! Definitely a perfect option for weeknights. I love how you used cashews as the base.
Emily
Thank you, Tara, for your kind words about the pasta dish. I'm glad you enjoyed it!
Amy
That is so easy and delicious! I am so excited to make this for everyone!
Emily
Thank you, Amy! I appreciate you taking the time to leave feedback!
Amy
This is so delicious and I love how easy to make this dish, everyone loves it!
Emily
Thank you so much for your review, Amy. I am delighted to hear that my recipe was a hit!