Creamy Mushroom Pasta

If you love the comfort of a warm bowl of creamy pasta, you need to try this creamy mushroom pasta that is totally vegan! Our secret for achieving the perfect consistency is blending cashews with roasted garlic and a hint of miso for added flavour. This vegan mushroom pasta is sure to become a new favourite.

✨ Cooking tip: To elevate any meal, try cooking multiple heads of garlic at a time and keeping them in the fridge for up to 5 days. Or, simply spread it on toasted bread with olive oil for a delicious treat. It’s that good!

If you like this recipe you will love our Crispy Rice Salad with Gochujang Mushrooms!

Creamy Mushroom Pasta

Favorite

A comforting vegan creamy mushroom pasta made with a secret ingredient – blended cashews with roasted garlic and a hint of miso. Perfect for a cozy meal.

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Prep Time : 10 minutes mins

Cook Time : 35 minutes mins

Total Time : 45 minutes mins

Equipment

• Gold Measuring Cups and Spoons

Servings 2

Ingredients

Main Ingredients

• ▢ 1 head garlic
• ▢ ½ tsp (0.5 tsp) olive oil
• ▢ ⅓ cup (43 g) cashews
• ▢ 200 g linguine pasta
• ▢ 1 yellow onion, finely diced
• ▢ 200 g brown button mushrooms, sliced
• ▢ 1.5 cups (354.88 ml) soy milk
• ▢ ½ cup (22 g) nutritional yeast
• ▢ 1 tsp white miso paste
• ▢ 1 tsp mushroom powder
• ▢ 3 tbsp fresh parsley finely chopped
• ▢ Salt and pepper to taste

Instructions

• Preheat your oven to 400 degrees F (200 C). Cut 1 cm from the top of the garlic to expose the cloves. Drizzle with ½ tsp olive oil, wrap in foil, and roast for 35 minutes. Allow to cool, then squeeze the garlic out of the skin.
• Cover the cashews with boiling water and let them sit for 30 minutes, then drain.
• Cook the pasta in salted water according to the packet instructions until al dente. Reserve ½ cup of the pasta water.
• In a large pan on medium heat, add 1 tsp of olive oil and the diced onion. Cook for 5 minutes, stirring until slightly golden. Add the sliced mushrooms, a pinch of salt and black pepper, and cook for a further 5 minutes until the mushrooms have released their juices.
• In a blender, combine the roasted garlic, soy milk, miso paste, mushroom powder, and nutritional yeast. Blend until smooth.
• Add the creamy sauce and cooked pasta to the pan. Stir through and cook for a minute. Stir in the reserved pasta water and cook for a further 2 minutes. Adjust salt and pepper to taste. Serve the creamy mushroom pasta garnished with fresh parsley. Enjoy!

Video

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 759 kcalCarbohydrates 115 gProtein 36 gFat 20 gSodium 398 mgFiber 12 gVitamin A 24 IUVitamin C 20 mgCalcium 111 mgIron 3 mg