Creamy Mushroom Pasta (Dairy-free!)
Ingredients:
- 340 g (12 oz) pasta
- 30 ml (2 tbsp) olive oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 280 g (10 oz) cremini or button mushrooms
- 120 ml (½ cup) vegetable broth
- 120 ml (½ cup) cashew cream
- 10 g (2 tbsp) nutritional yeast
- 0.5 g (½ tsp) dried thyme
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 2 tbsp chopped parsley
Equipments:
Features:
Soy-Free
20 minutes or less
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Give the mushrooms space in the pan rather than crowding them — overcrowding steams them instead of letting them brown and develop real flavor.
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 340 g (12 oz) pasta until al dente. Reserve 120 ml (½ cup) pasta water, then drain.
- Sauté the Mushrooms: In a large pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes. Add garlic and 280 g (10 oz) sliced mushrooms. Sauté for 5–7 minutes until golden and tender.
- Make the Creamy Sauce: Pour in 120 ml (½ cup) vegetable broth and simmer for 2 minutes. Stir in 120 ml (½ cup) cashew cream, 2 tbsp nutritional yeast, ½ tsp dried thyme, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.
- Combine and Serve: Add drained pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed. Sprinkle with 2 tbsp chopped parsley and serve warm.
Notes: Don’t rush the mushrooms — cook them over high heat without stirring for 2–3 minutes first. They’ll release moisture and then start to brown once most of it evaporates. Reserve at least ½ cup of pasta cooking water before draining. This starchy water is key to emulsifying the sauce.
Tips: Add a small splash of white wine after the mushrooms brown and let it cook off for 30 seconds — it deepens the flavor significantly.
Storage: Store in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oat milk to loosen the sauce. The sauce thickens considerably when cold.
Swaps: Cashew cream can be replaced with oat cream or full-fat coconut milk. Any pasta shape works. Shiitake mushrooms can replace cremini for a more intense flavor.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The pasta provides the hearty base that carries the sauce. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Creamy Mushroom Pasta (Dairy-free!)
Ingredients:
- 340 g (12 oz) pasta
- 30 ml (2 tbsp) olive oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 280 g (10 oz) cremini or button mushrooms
- 120 ml (½ cup) vegetable broth
- 120 ml (½ cup) cashew cream
- 10 g (2 tbsp) nutritional yeast
- 0.5 g (½ tsp) dried thyme
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 2 tbsp chopped parsley
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The pasta provides the hearty base that carries the sauce. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Give the mushrooms space in the pan rather than crowding them — overcrowding steams them instead of letting them brown and develop real flavor.
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 340 g (12 oz) pasta until al dente. Reserve 120 ml (½ cup) pasta water, then drain.
- Sauté the Mushrooms: In a large pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes. Add garlic and 280 g (10 oz) sliced mushrooms. Sauté for 5–7 minutes until golden and tender.
- Make the Creamy Sauce: Pour in 120 ml (½ cup) vegetable broth and simmer for 2 minutes. Stir in 120 ml (½ cup) cashew cream, 2 tbsp nutritional yeast, ½ tsp dried thyme, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.
- Combine and Serve: Add drained pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed. Sprinkle with 2 tbsp chopped parsley and serve warm.
