Creamy Mushroom Pasta

4.87 from 15 votes

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

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entrees

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 352kcal

Author: Kathy Carmichael

Ingredients

Mushroom Sauce

1 shallot minced (cut smaller than diced)
1 leek minced
4 cloves garlic minced (fresh is best)
¼ cup dry white wine I used a mini bottle of Chardonnay
2 cups vegetable broth
2 Tablespoons tomato paste

Cashew Cream

¼ cup raw cashews
½ 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

Clean and slice mushrooms.
Place mushrooms in a container or ziplock bag and add soy sauce (or Tamari), garlic, and liquid smoke.
Shake to combine and place in the refrigerator for at least 30 minutes, preferably overnight.
Pour the mushrooms and remaining marinade into a skillet and cook over medium-low heat until brown.
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

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 caramelize.
Next, I add the vegetable broth, reduce the heat to low, and allow the vegetable broth to dissipate before adding the tomato paste.
Whisk in the tomato sauce.

Cashew Cream For Sauce Thickening

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.
Add more vegetable broth to thin if it is too thick.

Cooking the Pasta and Serving

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

Notes

Marinating the mushrooms ahead of time gives them a bold, more pronounced flavor. However, you can saute the mushrooms without marinating them, and the dish is still divine.

Instead of cashews, use silken tofu, plain plant-based yogurt, sunflower seeds, or white beans for a nut-free option. Or use ¼ cup of flour of your choice.

If using flour instead of cashews, blend with a small amount of vegetable broth to avoid clumping.

Please add additional roasted or sauteed vegetables if you'd like. For example, I love broccolini and cauliflower in this dish.

Serve with a large Italian chopped salad or beet salad and some crusty bread.
For a pasta-free option, try zucchini, carrot, or sweet potato noodles.

Nutrition