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Creamy mushroom pasta
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4.87 from 15 votes

Creamy Mushroom Pasta

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: 4 servings
Calories: 352kcal


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


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!


  • 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. 


Serving: 4g | Calories: 352kcal | Carbohydrates: 60g | Protein: 16g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 417mg | Potassium: 808mg | Fiber: 5g | Sugar: 8g | Vitamin A: 809IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 3mg