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Dinners

Creamy Mushroom Pasta

by Ben, So Vegan November 30, 2018September 7, 2022
November 30, 2018September 7, 2022
Vegan 5 Ingredient Creamy Mushroom Pasta Recipe
  • If you have a little extra time, try soaking the cashews for longer which will to create an even creamier sauce.
  • We love to use pappardelle or linguine pasta for this recipe but really any pasta will do.
Vegan 5 Ingredient Creamy Mushroom Pasta Recipe

Creamy Mushroom Pasta

Serves: 2 people Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 100 g (3.5 oz) cashews, plus a small handful for toasting
  • olive oil
  • 250 g (8.8 oz) mushrooms
  • 4 garlic cloves
  • 160 g (5.6 oz) pasta, we use linguine or pappardelle
  • 1/2 cup nutritional yeast
  • apple cider vinegar
  • salt + pepper

Method

  1. Transfer the cashews to a bowl and cover them in hot water from a kettle. Leave them to one side to soak while you whizz through the next steps.
  2. Add a small drizzle of olive oil to a frying pan on a medium heat. Slice the mushrooms roughly 5mm thick (approx 1/3 inch), then add them to the pan and fry for 8 minutes.
  3. Cook the pasta as per the packet instructions, then drain. Make sure you save the pasta water for later.
  4. Peel and thinly slice the garlic, add them to the pan and fry for 3 minutes, then remove the pan from the heat.
  5. Meanwhile, toast a small handful of cashews in separate frying pan on a medium heat. They’ll take 3-5 minutes to turn a lovely golden brown.
  6. Drain the soaked cashews and add them to a blender, along with the nutritional yeast, 250ml (1 cup) of pasta water, 1/2 tsp of apple cider vinegar and generous pinches of salt and pepper. Blend until smooth, then taste and add extra seasoning if necessary.
  7. Pour the creamy sauce over the mushrooms, then add the drained pasta and stir to combine everything in the sauce.
  8. Serve with a light drizzle of extra virgin olive oil, freshly ground black pepper and the toasted cashews.
Did You Make This Recipe?
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Pasta loversQuick dinnersSO VEGAN classics
8 Comments
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8 Comments

Vicky December 4, 2018 - 10:48 pm

This pasta dish is amazing!!!!!! I’ve made it twice since I discovered the recipe last week. So easy and delicious. Thanks for the fantastic recipe!

Reply
Roxy, So Vegan December 5, 2018 - 12:17 pm

Hey Vicky, ah so glad you like the recipe! It’s one of our favs! All the best, Roxy

Reply
Lauren January 21, 2019 - 8:30 pm

Hiya, love this recipe? Is it possible to freeze the sauce? Thanks

Reply
Ben, So Vegan May 27, 2019 - 6:11 pm

Hey Lauren, Yes that should work! Best, Roxy

Reply
Elise May 15, 2019 - 5:25 pm

Absolutely delicious!

Reply
Ben, So Vegan May 27, 2019 - 6:11 pm

Thanks Elise 🙂 Roxy

Reply
Loly August 1, 2020 - 9:23 pm

Really really delicious! We added onion, red pepper, grape tomatoes, frozen peas & carrots. It was super easy and delicious. Thank you!!

Reply
Sarah Z June 29, 2022 - 5:43 pm

My favorite dinner I making it tonight requested by mom

Reply

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