Go Back
+ servings
vegan mushroom pasta in white bowl
Print Recipe
5 from 6 votes

Creamy Vegan Mushroom Pasta

This vegan mushroom pasta with spinach in a creamy cashew sauce is a comforting, easy, and family meal! It's healthy satisfying comfort food at its best.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: American
Keyword: creamy vegan mushroom pasta, vegan mushroom pasta
Servings: 5
Calories: 353kcal


  • High Speed Blender


Vegan Cream Sauce

  • 3/4 cup raw cashews
  • 1 cup unsweetened almond milk or dairy free milk of choice
  • 1/2 cup low sodium vegetable stock
  • 2 cloves garlic
  • 1 small onion
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lemon juice optional


  • 10 oz box of yellow lentil pasta
  • 1 small onion
  • 8 oz mini bella mushrooms
  • 5 oz fresh leaf spinach


  • Prepare pasta according to package directions.
  • Soak raw cashews in warm water for a minimum of 10 minutes.
  • While water pasta water is coming to a boil, and cashews are soaking dice and sauté both of the onions in a 1/4 cup of vegetable stock on medium heat for about 3 minutes or until translucent.
  • Take half of the sautéed onions, and add to the blender for the sauce. Keep the remaining half of the onions in the pan.
  • Dice mushrooms, and add to the pan with the onions. Sauté until browned about 5 minutes. Add spinach. Cover with lid, and allow steam to wilt the spinach.
  • Drain soaked cashews. Add to the blender with the onions. Add garlic, almond milk, vegetable stock, nutritional yeast, salt, pepper, and optional lemon juice. Blend until smooth. Transfer to a small pot. Heat on medium until sauce is warm and thickens. Set aside.
  • Assemble the pasta. In the pan with mushrooms and spinach, add the cooked and drained pasta. Pour cashew cream sauce over top, and stir until sauce is well combined. Serve with a wedge of lemon, or a sprinkle of vegan parmesan.



Nutrition information is estimated.
  1. To save time, start with boiling the water for the pasta and soak the cashews. Bringing the water to a boil and soaking the cashews will take time. You need to soak the cashews for at least 10 minutes to plump and soften them for the sauce.
  2. Use a high speed blender for the sauce to achieve the smoothest texture. If you don't have a high speed blender grind the cashews in a coffee grinder. If you use this method do not soak them in water.
  3. Add the spinach to the mushrooms at the end. If you add the spinach too soon it can turn a dark green rather than a bright and vibrant green.
  4. Use the pasta of your choice. I prefer lentil or chickpea pasta for added nutrition, or whole wheat pasta for added fiber.


Calories: 353kcal | Carbohydrates: 50g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Sodium: 421mg | Potassium: 554mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2708IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 3mg