Creamy Mushroom Pasta

4.91 from 21 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

Cook Time20

Total Time30

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 stick to the pan. Water can also be used. Cook mushrooms until golden brown.

Making the Creamy Mushroom Sauce

Place the shallots and leeks in a separate skillet and saute in the pan until the shallots are translucent and begin to brown.
Then, add the white wine, which immediately causes the shallots and garlic to caramelize.
Next, add ½ cup of the vegetable broth, reduce the heat to low, and allow the vegetable broth to dissipate before adding the tomato paste.
Whisk in the tomato paste.

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, add the cashew cream, whisk, and the rest of the vegetable broth.
Ultimately, the sauce will thicken as the ingredients are whisked together and heated through. Be patient; it takes a few minutes.
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 the pasta.
Add the pasta to the sauce and gently toss.
Using tongs, place a serving of creamy pasta on each plate.
Add sautéed mushrooms and parsley.
Enjoy!

Video

Notes

- Marinating the mushrooms beforehand 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 sautéed vegetables if you'd like. For example, I love broccolini and cauliflower in this dish.
- Serve with a large Italian chopped salad, beet salad, and some crusty bread.
- For a pasta-free option, try zucchini, carrot, or sweet potato noodles.

Nutrition