Creamy Mushroom Pasta (dairy-free!)

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Sauté the Mushrooms: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add garlic and sliced mushrooms. Sauté for about 5-7 minutes, until mushrooms are golden and tender.
3. Make the Creamy Sauce: Pour in the vegetable broth and let it simmer for 2 minutes to deglaze the pan. Stir in cashew cream,, nutritional yeast, Dijon mustard, thyme, salt, black pepper, and red pepper flakes. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
4. Combine Pasta & Sauce: Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, mix in a little reserved pasta water.
5. Serve & Garnish: Sprinkle chopped parsley on top and serve warm. Enjoy!

Notes & Substitutions:

• Add Protein: Toss in cooked chickpeas or tofu, for extra protein.
• Make it Gluten-Free: Use gluten-free pasta.
• More Umami Flavor: Add a splash of soy sauce or a pinch of truffle salt.

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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.