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.
According to Joel Fuhrman, MD, in his article "Mighty Mushrooms: Boost Immune Function and Brain Health and Guard Against Cancer," claims mushrooms are one of the best sources of healing properties:
- Strengthen the Immune System
- Breast cancer prevention effects.
- Protect the brain from oxidative stress
- And, mushrooms should only be eaten cooked. Several raw culinary mushrooms contain small amounts of a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces agaritine content.
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?
- 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
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! 🙂