Italian · dinner
Creamy Vegan Mushroom Pasta (20 minutes)
A silky, savoury weeknight pasta made with cashew cream, garlic and a mountain of mushrooms. Ready in 20 minutes — dairy-free.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
Ingredients
- 400 g pasta (penne, fettuccine or rigatoni)
- 500 g mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 cup raw cashews, soaked 10 min in hot water
- 1 cup unsweetened plant milk
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tsp dried thyme
- Salt, pepper and fresh parsley to taste
Method
- Bring a large pot of salted water to the boil and cook pasta to al dente. Reserve 1 cup pasta water before draining.
- Meanwhile, blend the soaked cashews, plant milk, nutritional yeast and miso until completely smooth. Set aside.
- Heat olive oil in a wide pan over medium-high. Add mushrooms in a single layer and sear undisturbed for 3–4 minutes, then stir and cook until deeply golden, about 6 minutes total.
- Add garlic and thyme, cook 30 seconds, then pour in the cashew cream. Simmer 2 minutes until thickened.
- Toss in the drained pasta, loosening with reserved pasta water as needed. Season generously, top with parsley and serve.
Cook's notes
- Out of cashews? Swap for silken tofu — blend 200 g with the plant milk instead.
- For a smoky twist, add 1 tsp smoked paprika with the garlic.
#vegan pasta#mushroom pasta#cashew cream#20-minute dinner