Creamy Mushroom Pasta (Dairy-free!)
Pasta
Ingredients:
- 340 g (12 oz) pasta
- 2 tbsp olive oil
- 1 small onion, finely sliced
- 3 cloves garlic, minced
- 280 g (10 oz) cremini or button mushrooms, sliced
- 120 ml (½ cup) vegetable broth
- 120 ml (½ cup) cashew cream
- 2 tbsp nutritional yeast (for cheesy flavor)
- ½ tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp chopped parsley
Equipments:
- Large pot (for pasta)
- Large skillet or sauté pan
- Knife and cutting board
- Colander
- Wooden spoon or tongs
Features:
20 minutes or less
Soy-Free
Leftover Friendly
Nutrition:
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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.
Creamy Mushroom Pasta (Dairy-free!)
Ingredients:
- 340 g (12 oz) pasta
- 2 tbsp olive oil
- 1 small onion, finely sliced
- 3 cloves garlic, minced
- 280 g (10 oz) cremini or button mushrooms, sliced
- 120 ml (½ cup) vegetable broth
- 120 ml (½ cup) cashew cream
- 2 tbsp nutritional yeast (for cheesy flavor)
- ½ tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp chopped parsley
Features:
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.
