Vegan Mushroom Pasta
This vegan mushroom pasta with spinach in a creamy cashew sauce is a comforting, easy, and family meal! It's satisfying comfort food at its best.
Servings: 4 servings
Calories: 441kcal
Ingredients
Vegan Cream Sauce
- ¾ cup raw cashews
- 1 cup unsweetened almond milk or dairy free milk of choice
- ½ cup low sodium vegetable stock
- 2 cloves garlic
- 1 small onion
- 2 tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lemon juice optional
Pasta
- 10 oz pasta
- 1 small onion
- 8 oz mini bella mushrooms
- 5 oz fresh leaf spinach
Instructions
- Prepare the pasta according to the package directions.
- Bring a small saucepan filled with water to a boil. Add the cashews and allow to simmer for 10 minutes.
- While the pasta water is coming to a boil and the cashews are simmering, add the diced onion and minced garlic to a large saute pan in a ¼ cup of vegetable stock or 2 tablespoons of olive oil over medium heat. Cook for about 3 minutes or until translucent.
- Add the onions and garlic to the blender for the sauce.
- Dice mushrooms, and add to the pan with the onions. Sauté until browned about 5 minutes. Add the spinach. Cover with a lid, to steam the spinach.
- Drain the soaked cashews. Add them to the blender with the onions and garlic. Add the almond milk, vegetable stock, nutritional yeast, salt, black pepper, and lemon juice. Blend until smooth.
- Transfer to a small pot. Heat on medium until the sauce is warm and thickens. Set aside.
- Assemble the pasta: Add the drained pasta to the pan with the mushrooms and spinach. Pour the cashew cream sauce on top, and fold it all together until everything is well combined.
- Serve topped with fresh parsley and a lemon wedge.
Notes
Tips for Making Vegan Mushroom Sauce
- To save time, start boiling the pasta's water and soak the cashews. Bringing the water to a boil and soaking the cashews will take time. You must soak the cashews for 10 minutes to plump and soften them for the sauce.
- 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.
- Add the spinach to the mushrooms at the end. Adding the spinach too soon can turn a dark green rather than a bright and vibrant green.
- Use the pasta of your choice.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 441kcal | Carbohydrates: 63g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 526mg | Potassium: 705mg | Fiber: 9g | Sugar: 7g | Vitamin A: 3388IU | Vitamin C: 17mg | Calcium: 137mg | Iron: 3mg