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Vegan Creamy Garlic Mushroom Pasta served on a plate

Vegan Creamy Garlic Mushroom Pasta

Silky vegan creamy garlic mushroom pasta with blended cashew sauce, golden seared mushrooms, and nutritional yeast for restaurant style flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 12 oz fettuccine or pappardelle
  • 1 cup raw cashews soaked
  • 16 oz mixed mushrooms sliced
  • 8 cloves garlic minced
  • 1 1/2 cups unsweetened almond milk
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp white miso paste optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Method
 

  1. Pour boiling water over cashews. Soak 10 minutes.
  2. Cook pasta 1 minute under package time. Reserve 1 cup pasta water before draining.
  3. Heat oil in a large skillet over high heat. Sear mushrooms in a single layer 4 minutes undisturbed, then toss and cook 3 more minutes.
  4. Drop to medium heat. Add garlic and red pepper flakes. Cook 30 seconds.
  5. Drain cashews. Blend with almond milk, nutritional yeast, dijon, miso, salt, and pepper for 60 seconds until silky.
  6. Pour cashew sauce into the mushroom skillet. Simmer 2 minutes.
  7. Add drained pasta. Toss with pasta water as needed for the right consistency.
  8. Plate with parsley, black pepper, and a squeeze of lemon.

Notes

Soak the cashews in boiling water 10 minutes if you skip the 30 minute soak. Sear mushrooms in a single layer for crispy edges. Add pasta water as needed for the perfect silky consistency.