CREAMY HERB MUSHROOM PASTA

Rich, velvety, and bursting with flavor, this Creamy Herb Mushroom Pasta is total wholesome comfort food! Pasta drenched in a decadent cashew herb sauce and topped with earthy sautéed mushrooms makes for perfect weeknight dinners with the family or elegant dinner parties — delicious.

  • Total Time: 30 minutes
  • Prep Time: 7 minutes
  • Yield: 4-5 servings

Ingredients

  • 12 ounces mushrooms of choice, sliced (see Note)
  • 2 Tablespoons reduced-sodium tamari 
  • 1 medium yellow onion, finely chopped
  • ½ cup vegetable broth or water
  • 1 Tablespoon minced garlic 
  • 2 Tablespoons flour/thickener of choice
  • ½ cup vegan white wine
  • 1 cup unsweetened plain plant milk
  • ½ cup water 
  • 1 Tablespoon white miso 
  • 1/3 cup raw cashews
  • 10-12 ounces pasta of choice, cooked

SPICES AND HERBS 

  • 1 Tablespoon dried minced onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried crushed thyme leaves
  • pinch of crushed rosemary 
  • 1 teaspoon sea salt (+/-)
  • ¼ teaspoon black pepper

OPTIONAL TOPPINGS

  • Freshly chopped parsley
  • Vegan parmesan cheese

Mushroom Pasta

Directions

  1. In a large ceramic/enamel-lined Dutch oven/pot or similarly large stockpot/skillet, add sliced mushrooms and tamari.
  2. Sauté over medium-high heat for 5 minutes to allow mushrooms to release their water. 
  3. After 5 minutes, remove mushrooms from the pan (including any remaining liquid/mushroom juice), set aside. (For a more mushroom-y flavor, you can add the mushroom juice back in with the mushrooms in step 11. We do not add the juice back in.)
  4. In the same large pot or skillet, add finely diced onion and sauté over medium-high heat for 5-7 minutes until the onions are tender. (If needed to prevent sticking, add a splash of vegetable broth or water.) 
  5. Add the minced garlic and sauté for 1 minute. 
  6. Sprinkle flour over sautéed onions and garlic and sauté for a few more minutes. 
  7. Add the spices and herbs, stirring constantly for 30 seconds more. The contents will look like flour-covered lumps, and that’s fine!
  8. Stir in white wine, stirring constantly to allow the sauce to thicken. It will look like a gooey lump. 
  9. Add plant milk, water, miso, and cashews, simmer for 10 minutes, then remove from stove to cool slightly. 
  10. Place sauce into a high-speed blender and blend on high for 1 minute to make mixture creamy and smooth, then return to cooking pot. 
  11. Gently fold in 2/3 of sautéed mushrooms, keeping 1/3 of mushrooms for topping. 
  12. Cook for 1-2 minutes, then stir in the cooked pasta. 
  13. Top with the remaining mushrooms and serve immediately. Also top with freshly chopped parsley and/or vegan parmesan cheese if desired. 

Note

For us, the best flavor combination was 4 ounces of white button mushrooms, 4 ounces of shiitake mushrooms, and 4 ounces of cremini mushrooms. 

 

About the Chefs

Robin and Ameera

Robin Paone and Ameera Ataya are a mother-daughter blogging team. Their blog, Monkey and Me Kitchen Adventures, is a recipe and lifestyle blog for healthy vegans and those who follow a whole foods, plant-based diet. Their blog showcases posts that are fun and whimsical and are coupled with beautiful food photography and wholesome recipes.

https://monkeyandmekitchenadventures.com

https://www.instagram.com/monkeyandmekitchenadventures

  • Total Time: 30 minutes
  • Prep Time: 7 minutes
  • Yield: 4-5 servings
  • Ingredients:
    • 12 ounces mushrooms of choice, sliced (see Note)
    • 2 Tablespoons reduced-sodium tamari 
    • 1 medium yellow onion, finely chopped
    • ½ cup vegetable broth or water
    • 1 Tablespoon minced garlic 
    • 2 Tablespoons flour/thickener of choice
    • ½ cup vegan white wine
    • 1 cup unsweetened plain plant milk
    • ½ cup water 
    • 1 Tablespoon white miso 
    • 1/3 cup raw cashews
    • 10-12 ounces pasta of choice, cooked

    SPICES AND HERBS 

    • 1 Tablespoon dried minced onion flakes
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon dried crushed thyme leaves
    • pinch of crushed rosemary 
    • 1 teaspoon sea salt (+/-)
    • ¼ teaspoon black pepper

    OPTIONAL TOPPINGS

    • Freshly chopped parsley
    • Vegan parmesan cheese

    Mushroom Pasta

  • Directions:
    1. In a large ceramic/enamel-lined Dutch oven/pot or similarly large stockpot/skillet, add sliced mushrooms and tamari.
    2. Sauté over medium-high heat for 5 minutes to allow mushrooms to release their water. 
    3. After 5 minutes, remove mushrooms from the pan (including any remaining liquid/mushroom juice), set aside. (For a more mushroom-y flavor, you can add the mushroom juice back in with the mushrooms in step 11. We do not add the juice back in.)
    4. In the same large pot or skillet, add finely diced onion and sauté over medium-high heat for 5-7 minutes until the onions are tender. (If needed to prevent sticking, add a splash of vegetable broth or water.) 
    5. Add the minced garlic and sauté for 1 minute. 
    6. Sprinkle flour over sautéed onions and garlic and sauté for a few more minutes. 
    7. Add the spices and herbs, stirring constantly for 30 seconds more. The contents will look like flour-covered lumps, and that’s fine!
    8. Stir in white wine, stirring constantly to allow the sauce to thicken. It will look like a gooey lump. 
    9. Add plant milk, water, miso, and cashews, simmer for 10 minutes, then remove from stove to cool slightly. 
    10. Place sauce into a high-speed blender and blend on high for 1 minute to make mixture creamy and smooth, then return to cooking pot. 
    11. Gently fold in 2/3 of sautéed mushrooms, keeping 1/3 of mushrooms for topping. 
    12. Cook for 1-2 minutes, then stir in the cooked pasta. 
    13. Top with the remaining mushrooms and serve immediately. Also top with freshly chopped parsley and/or vegan parmesan cheese if desired. 
  • Note:

    For us, the best flavor combination was 4 ounces of white button mushrooms, 4 ounces of shiitake mushrooms, and 4 ounces of cremini mushrooms. 

     

    About the Chefs

    Robin and Ameera

    Robin Paone and Ameera Ataya are a mother-daughter blogging team. Their blog, Monkey and Me Kitchen Adventures, is a recipe and lifestyle blog for healthy vegans and those who follow a whole foods, plant-based diet. Their blog showcases posts that are fun and whimsical and are coupled with beautiful food photography and wholesome recipes.

    https://monkeyandmekitchenadventures.com

    https://www.instagram.com/monkeyandmekitchenadventures

  • Credit:

    Rich, velvety, and bursting with flavor, this Creamy Herb Mushroom Pasta is total wholesome comfort food! Pasta drenched in a decadent cashew herb sauce and topped with earthy sautéed mushrooms makes for perfect weeknight dinners with the family or elegant dinner parties — delicious.

 

 

 

 

 

 

 

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