This creamy vegan mushroom pasta is rich, savory, and completely dairy-free. Made with a cashew-based cream sauce and sautéed mixed mushrooms, it is the ultimate plant-based comfort food that comes together in just 25 minutes.
🌱 Fresh Roots Tip
Plants provide all the nutrients your body needs — variety is the key to a thriving plant-based lifestyle.
Why You'll Love This Pasta
- Ultra creamy — the cashew sauce is silky smooth without any dairy
- Ready in 25 minutes — perfect for busy weeknight dinners
- Packed with protein — mushrooms and cashews deliver 18g per serving
- One-pot friendly — minimal cleanup for maximum flavor
Ingredients
Cashew Cream Sauce
- 1 cup raw cashews (soaked 2 hours or boiled 15 min)
- 3/4 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1/2 teaspoon salt
Pasta & Mushrooms
- 12 oz penne or rigatoni pasta
- 16 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley and black pepper for garnish
Instructions
- Make the Cashew Cream
Drain the soaked cashews and add them to a high-speed blender with vegetable broth, nutritional yeast, lemon juice, garlic, and salt. Blend on high for 2 minutes until completely smooth and creamy. Set aside. - Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. - Sauté the Mushrooms
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 5-6 minutes until golden brown. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant. - Combine Everything
Pour the cashew cream sauce over the mushrooms and stir to combine. Add the drained pasta and toss well. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency. - Serve
Divide among bowls and garnish with fresh parsley, cracked black pepper, and an extra sprinkle of nutritional yeast if desired. Serve immediately.
Plant-Based Tips
- No time to soak cashews? Boil them for 15 minutes instead — works just as well.
- For an even richer flavor, add 1 tablespoon of white miso paste to the cream sauce.
- This pasta keeps well in the fridge for up to 3 days. Reheat with a splash of plant milk to restore the creamy texture.
- Try swapping penne for fettuccine for a more classic alfredo presentation.
Nutrition Facts
Per Serving · 100% Plant-Based
| Calories | 485 kcal |
| Protein | 18g |
| Total Fat | 22g |
| Total Carbohydrates | 58g |
| Dietary Fiber | 5g |
| Sugars | 4g |
| Sodium | 380mg |
Frequently Asked Questions
Can I make this nut-free?
Yes! Replace the cashews with sunflower seeds or silken tofu for a nut-free version. The texture will be slightly different but still creamy and delicious.
What mushrooms work best?
A mix of cremini, shiitake, and oyster mushrooms gives the best flavor and texture variety. But even plain white button mushrooms will work in a pinch.
Can I freeze this pasta?
The sauce freezes well on its own for up to 2 months. We recommend cooking fresh pasta when you are ready to serve for the best texture.
Is this recipe gluten-free?
Simply swap the regular pasta for your favorite gluten-free variety. The cashew cream sauce is naturally gluten-free.
Ingredients
Method
- Make the Cashew Cream: Drain the soaked cashews and add them to a high-speed blender with vegetable broth, nutritional yeast, lemon juice, garlic, and salt. Blend on high for 2 minutes until completely smooth and creamy. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté the Mushrooms: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 5-6 minutes until golden brown. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Combine Everything: Pour the cashew cream sauce over the mushrooms and stir to combine. Add the drained pasta and toss well. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Serve: Divide among bowls and garnish with fresh parsley, cracked black pepper, and an extra sprinkle of nutritional yeast if desired. Serve immediately.
Notes
Plant-Based Tips:
- No time to soak cashews? Boil them for 15 minutes instead — works just as well.
- For an even richer flavor, add 1 tablespoon of white miso paste to the cream sauce.
- This pasta keeps well in the fridge for up to 3 days. Reheat with a splash of plant milk to restore the creamy texture.
- Try swapping penne for fettuccine for a more classic alfredo presentation.