Creamy Mushroom Pasta Recipe

Nothing screams comfort food like creamy mushroom pasta. When I walked into the farmer's market, I found an array of mushrooms. Typically, I have to shop at an Asian market to find different types of mushrooms. Today, however, the farmers market surprised me with various mushrooms to cook my creamy mushroom pasta recipe. 

A beautiful, aromatic, creamy mushroom sauce coats hot cooked spaghetti noodles in this quick dish. Although I chose spaghetti noodles for this creamy mushroom sensation, any noodle, shape, and size, or gluten-free, can be used for this mushroom pasta recipe. 

WHAT ARE THE BENEFITS OF EATING MUSHROOMS?

I love mushrooms, but I've learned over time mushrooms should be cooked and never eaten raw.  Others, however, debate this issue, but as a rule, I always cook my mushrooms. 

How to make a savory, creamy sauce for mushroom pasta

Garlic, leeks, shallots, and wine, oh my! 

I'm a savory sauce lover. To make a healthy, savory sauce requires the right combination of whole-foods ingredients.

For instance, leeks and shallots work perfectly together to create the start to a beautiful natural flavored sauce. Then, the rest comes together in one pan.

Shallots are sweet and mild with a flavor of garlic and onions. The flavor is delicate, but the pungency is stronger than other onions.

Leeks, on the other hand, have an even milder flavor and taste more like green onions.

Together, however, leeks and shallots create perfect harmony in a pan. 

But remember, leeks are very dirty with layers of hidden debris. As a result, be sure to cut the leafy ends and the end root.

Then, make a slit down the entire length of leek, and wash the dirt between the layers. 

Once the leeks and shallots are minced, saute them with garlic and add a little white wine. 

As a little tip, I buy mini bottles of Chardonnay for cooking to avoid drinking the rest (haha).

What is in the creamy mushroom sauce?

• Shallot
• Leek
• Garlic
• Dry white wine ( I used a mini bottle of Chardonnay)
• Vegetable broth
• Tomato paste

How to make the sauce creamy

• Raw cashews
• Vegetable broth
• Nutritional Yeast
• Dijon mustard

First, I used my Cuisinart  Mini Chopper to mince the shallots, leeks, and garlic. Even though you can dice the shallots and garlic, I prefer the smaller to avoid large chunks of either in the sauce. 

Once minced, I place the shallots and onions in a skillet and saute until the shallots are translucent and begin in brown in the pan.

Then, I add the white wine, which immediately causes the shallots and garlic to carmelize. Next, I add a little vegetable broth, reduce the heat to low, and allow the vegetable broth to dissipate before adding the tomato paste.

In the meantime, combine the raw cashews, vegetable broth, dijon mustard, and nutritional yeast, and blend using a high-speed blender until creamy. 

Then, you add the cashew cream and whisk and add additional vegetable broth and tomato paste. In the end, the sauce will thicken as the ingredients are whisked together. 

Marinating the Mushrooms

To give the mushrooms a savory taste, marinate them before sauteeing them and adding them to the creamy mushroom pasta. Also, I cooked the mushrooms separately to ensure they are firm in texture and cooked to a savory brown color. 

When the mushrooms are cooked, and the pasta is drained, I add the noodles to the cooked sauce, tossing the pasta in the sauce. 

To serve, place the pasta tossed in the mushroom sauce on individual plates, top with sauteed mushrooms and garnish with parsley. I also serve with roasted broccolini to eat my greens. 

Mushroom lovers, try these mushroom recipes!

• Mushroom Flatbread Recipe
• Portobello Mushroom Sandwich
• Wild Rice Soup with Mushrooms
• Mushroom Parmesan
• Creamy Mushroom Recipe
• Pesto Pasta with Mushrooms
• Vegan Stuffed Mushrooms
• Hungarian Mushroom Soup
• Vegan Mushroom Wellington
• Grilled Portobello Mushroom Burger
• Oil-Free Rosemary and Thyme Mushroom Bruschetta

Yield: 4 servings

Creamy Mushroom Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Create a creamy mushroom pasta recipe in under 30 minutes! Loaded with marinated sauteed mushrooms in a thick and creamy sauce made with whole-foods ingredients, this mushroom pasta recipe is comfort food that is simply to die for!

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Ingredients

Mushroom Sauce

• 1 shallot, minced (cut smaller than diced)
• 1 leek. minced
• 4 cloves garlic, minced (fresh is best)
• 1/4 cup dry white wine ( I used a mini bottle of Chardonnay)
• 2 cups vegetable broth 
• 2 Tablespoons tomato paste

Cashew Cream

• 1/4 cup raw cashews
• 1/2 cup vegetable broth 
• 2 Tablespoons Nutritional Yeast
• 1 Tablespoon Dijon mustard

Other Ingredients

• 16 ounces mushrooms( variety, sliced thin)
• 2 Tablespoons soy sauce or Tamari
• 1 clove garlic, minced
• 2 teaspoons liquid smoke I used Hickory)
• 8 ounces pasta of choice (I used whole-grain spaghetti)
• Parsley garnish, shopped

Instructions

Prepare Mushrooms

1. Clean and slice mushrooms
2. Place mushrooms in a container or ziplock bag and add soy sauce (or Tamari), garlic, and liquid smoke.
3. Shake to combine and place in the refrigerator for at least 30 minutes, preferably overnight.  
4. Pour the mushrooms and remaining marinade into a skillet and cook over medium-low heat until brown.
5. Add a little vegetable broth if the mushrooms and garlic begin to stick t the pan. Water can also be used. \Cook mushrooms until golden brown,

Making the Creamy Mushroom Sauce

1. Place the shallots and onions in a skillet and saute until the shallots are translucent and begin in brown in the pan.
2. Then, I add the white wine, which immediately causes the shallots and garlic to carmelize.
3. Next, I add the vegetable broth, reduce the heat to low, and allow the vegetable broth to dissipate before adding the tomato paste.
4. Whisk in the tomato sauce.

Cashew Cream For Sauce Thickening

1. In the meantime, combine the raw cashews, vegetable broth, dijon mustard, and nutritional yeast, and blend using a high-speed blender until creamy. 
2. Then, you add the cashew cream and whisk and add additional vegetable broth and tomato paste.
3. In the end, the sauce will thicken as the ingredients are whisked together. 
4. Add more vegetable broth to thin if it is too thick.

Cooking the Pasta and Serving

1. Prepare the pasta according to the package directions.
2. Drain pasta
3. Add the pasta to the sauce and gently toss
4. Using tongs, place a serving of creamy pasta on each plate
5. Add sauteed mushrooms and parsley.
6. Enjoy!
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Tuscanini Tomato Paste Tube, 7.5oz (2 Pack) Made with Premium Italian Tomatoes
• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 200Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 333mgCarbohydrates 30gFiber 4gSugar 4gProtein 8g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me