Vegan Creamy Mushroom Pasta – Healthy And Tasty Recipe!

This Vegan Creamy mushroom pasta is the kind of weeknight dinner that feels special.

It’s rich and cozy, with silky sauce clinging to every strand of pasta and savory mushrooms bringing that deep, earthy flavor.

You don’t need fancy ingredients or complicated techniques—just a few pantry staples and fresh mushrooms.

This version is fully plant-based, but it doesn’t skimp on texture or taste. It’s quick to make, easy to customize, and perfect for when you want something hearty and wholesome.

Why This Vegan Creamy Mushroom Pasta Recipe Works

This dish leans on a few smart techniques to build flavor without dairy. Cooking the mushrooms properly brings out their natural umami and keeps them meaty, not soggy.

A blend of cashews and plant milk creates a lush, creamy sauce that coats the pasta beautifully. Nutritional yeast adds a subtle cheesy note, while a splash of lemon brightens every bite. Fresh herbs and garlic finish it off so it tastes balanced, not heavy.

What You’ll Need

• Pasta: 12 ounces of fettuccine, linguine, or your favorite shape (gluten-free if needed)
• Mushrooms: 16 ounces mixed mushrooms (cremini, button, shiitake, or oyster work well), sliced
• Olive oil: 2 tablespoons for sautéing
• Vegan butter (optional): 1 tablespoon for extra richness
• Onion: 1 small yellow onion, finely chopped
• Garlic: 4 cloves, minced
• Thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
• White wine (optional): 1/4 cup to deglaze
• Vegetable broth: 1 cup, low-sodium
• Raw cashews: 3/4 cup, soaked
• Unsweetened plant milk: 1 cup (oat, almond, or soy)
• Nutritional yeast: 2–3 tablespoons
• Lemon juice: 1–2 teaspoons, to taste
• Salt and black pepper: to taste
• Fresh parsley: small handful, chopped, for garnish
• Red pepper flakes (optional): a pinch for heat

Step-by-Step Instructions

1. Soak the cashews. Cover the cashews with hot water and let sit for 15–20 minutes.Drain before blending. This step ensures a smooth, creamy sauce.
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente.Reserve 1 cup of pasta water, then drain and set aside.
3. Brown the mushrooms. Heat olive oil in a wide skillet over medium-high. Add mushrooms in an even layer with a pinch of salt. Cook without stirring for 3–4 minutes, then toss and continue until browned and reduced, about 8–10 minutes total.Remove a small handful for garnish if you like.
4. Sauté aromatics. Reduce heat to medium. Add vegan butter (if using), onion, and thyme. Cook 3–4 minutes until softened.Stir in garlic and cook 30–60 seconds until fragrant.
5. Deglaze the pan. Pour in white wine (if using) and scrape up brown bits. Let it simmer for 1–2 minutes to cook off the alcohol. Add vegetable broth and bring to a gentle simmer.
6. Blend the cream. In a blender, combine soaked cashews, plant milk, nutritional yeast, 1/2 teaspoon salt, and a few grinds of pepper.Blend until completely smooth and silky.
7. Build the sauce. Pour the cashew cream into the skillet with the mushrooms and broth. Stir and simmer on low heat 3–5 minutes until slightly thickened. If it gets too thick, add a splash of pasta water or more broth.
8. Season and finish. Stir in lemon juice and taste.Adjust salt, pepper, and nutritional yeast as needed. Add red pepper flakes if you want a gentle kick.
9. Toss with pasta. Add the cooked pasta to the skillet and toss until evenly coated. Use reserved pasta water to loosen and help the sauce cling.You’re aiming for glossy, not gloopy.
10. Serve. Top with reserved mushrooms and chopped parsley. Finish with extra black pepper and a squeeze of lemon if you like brightness.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so add a splash of water or plant milk when reheating.

Warm gently on the stove over low heat, stirring often to keep it creamy. If you plan to make it ahead, cook the pasta slightly under al dente, then combine with sauce just before serving.

Benefits of This Recipe

• Plant-based comfort: Rich and satisfying without dairy, so it’s friendly for vegans and dairy-free eaters.
• Weeknight-friendly: From start to finish, it typically takes 30–35 minutes.
• Whole-food ingredients: Cashews, mushrooms, and herbs keep things clean and nourishing.
• Deep umami flavor: Browning mushrooms and adding nutritional yeast creates savory depth.
• Flexible and customizable: Works with many pasta shapes and mushroom types; easy to tailor to your taste.

What Not to Do

• Don’t crowd the mushrooms. They’ll steam instead of brown, and you’ll lose that meaty texture and flavor.
• Don’t skip soaking the cashews. Unsoaked cashews can leave a grainy sauce.
• Don’t overcook the pasta. It continues to cook in the sauce; keep it al dente to avoid mushiness.
• Don’t forget to reserve pasta water. It’s the secret to a glossy, cohesive sauce.
• Don’t rely only on salt. Finish with lemon and herbs for balance and brightness.

Recipe Variations

• Garlic-lovers version: Roast a whole head of garlic and blend the cloves into the cashew cream for a mellow, sweet depth.
• Truffle twist: Add a few drops of truffle oil at the end to highlight the mushroom flavors. Go light; it’s potent.
• Green boost: Stir in baby spinach or kale during the last minute of cooking until just wilted.
• Protein-packed: Add pan-seared marinated tofu or crispy chickpeas for extra protein and texture.
• Gluten-free: Swap in your favorite gluten-free pasta and ensure broth and nutritional yeast are certified GF.
• Herb swap: Try rosemary or sage instead of thyme for a different aromatic profile.
• Coconut-free cream: This recipe uses cashew cream, but you can replace some plant milk with light coconut milk for a slightly sweeter, richer sauce.

FAQ

Can I make the sauce without cashews?

Yes.

Replace the cashews and plant milk with 1 1/2 cups unsweetened oat cream, soy cream, or a thick, unsweetened dairy-free creamer. You can also blend silken tofu with plant milk for a lighter but still creamy result.

What mushrooms work best?

Cremini and button mushrooms are affordable and reliable, while shiitake and oyster add more umami and interesting texture. A mix gives the best flavor.

Avoid washing mushrooms under running water; wipe with a damp cloth to prevent sogginess.

Do I need wine?

No. Wine adds brightness, but you can skip it and use a squeeze of lemon plus a bit more broth. The sauce will still be flavorful and balanced.

How do I make it nut-free?

Use a soy-based cream or blend silken tofu with unsweetened soy milk.

Adjust the thickness with broth as needed, and season well to keep the flavor full.

Can I freeze the leftovers?

It’s possible, but not ideal. Cashew-based sauces can separate after freezing. If you do freeze, thaw overnight in the fridge and reblend or whisk while reheating with a splash of plant milk to smooth it out.

How can I make it lighter?

Use half the cashews and replace the rest with extra vegetable broth.

Add more mushrooms and greens to keep it satisfying without as much richness.

What pasta shape is best?

Long shapes like fettuccine and linguine coat nicely with creamy sauces. Short shapes like rigatoni or shells also work well because they catch bits of mushrooms and sauce in every bite.

Wrapping Up

This Vegan Creamy Mushroom Pasta is simple, comforting, and full of flavor.

With a few key steps—browning mushrooms, blending a smooth cashew cream, and finishing with lemon—you get a silky, satisfying bowl that feels restaurant-worthy.

Keep it classic, or make it your own with greens, herbs, or a touch of truffle.

However you tweak it, this recipe is a reliable go-to for cozy nights and easy entertaining alike.