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
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.
Equipment
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 - chopped, finely
- 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 cashews, 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
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
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Looks delicious but can I replace the nutritional yeast and mushroom powder for something else?
Absolutely, you can use any seasonings you like 🙂
Just tried this, and it immediately became our favourite mushroom pasta recipe! 😍
I added 1 clove or raw garlic to the blender and 2-3 cloves to the pot when cooking the shiitake mushrooms – and it was still delicious. Didn’t have any mushroom powder, I added just some thyme. Loved it!
What kind of mushroom powder would you recommend? I found online shiitake, fungi porcini and chanterelle. Any advice?
Thanks a lot, my favourite chef! ❤️
PS: the cashews are missing in the recipe at step 5.
Hi Ana, thank you for letting me know I’ve fixed it! And thank you so much for sharing your tips, I’m so happy you loved it x
I make my own by adding fried mushrooms to a blender (just make sure it’s fully dry), and reduce into a powder. Porcini are my current favorite, but they are all delicious.
Made for dinner tonight, it was delicious! No changes.
So happy you liked it 💚