This is probably the creamiest vegan mushroom pasta you'll ever try! What's fascinating is that it's made entirely without cream and uses nut butter instead. Think of it as a vegan bechamel sauce combined with sautéed mushrooms and served over perfect al dente pasta for a quick 20-minute dinner.
Why you'll love this recipe
- No need to soak cashews! This vegan mushroom pasta is made with cashew butter (which is nothing else than raw cashews blended until they form a paste).
- You can cook the mushrooms and make the sauce in the same pan!
- It comes together in just 15-20 minutes. It's so quick that you can even make it for lunch when time allows.
- This plant-based version is healthier than the traditional mushroom pasta recipe made with heavy cream, white wine, and parmesan cheese.
- It's allergen-friendly and suited for people on a vegan and vegetarian diet. It's dairy-free, egg-free, and easy to make gluten-free.
Key ingredients and substitutions
- Cashew butter: This is the secret to a rich and creamy sauce without cream! Choose cashew butter made from 100% cashews (unroasted, unsweetened, and unsalted). The only alternative I can recommend is white almond butter. It also has a mild flavor that will blend seamlessly into the sauce without overpowering the mushrooms.
- Vegetable broth: It adds a ton of flavor and prevents the sauce from tasting bland. You can use jarred or boxed vegetable broth. I like to dissolve bouillon powder in water as it's the most inexpensive in the long run. Check for clean ingredients if possible.
- Mushrooms: White mushrooms or baby bella are perfect for this recipe but feel free to experiment with other varieties like porcini, portobello, or oyster mushrooms for a deeper mushroom flavor.
- Olive oil: It's my oil of choice to cook the mushrooms but vegan butter is a great alternative if you want a more traditional, dairy-like flavor.
- Pasta: Spaghetti and linguine work beautifully here. Choose whole wheat pasta to make this dish more filling or gluten-free pasta if you're on a gluten-free diet.
Elo's tips
- Save time with pre-sliced mushrooms from the grocery store. That way you can skip the cleaning and chopping and make this sauce in less than 10 minutes.
- Take the time to let the mushrooms get golden and slightly caramelized before adding the cashew butter. The caramelization adds flavor and prevents the mushrooms from being mushy.
- Toss the pasta in the pan to allow it to cling to the sauce. Plus, if you drained the pasta before the sauce was ready, this will warm them up again.
- Add in some greens. Sauté the mushrooms with some fresh garlic and some baby spinach into the sauce (similar to this lemony hummus and spinach pasta).
Step-by-step instructions
- Step 1: Prep the mushrooms. Brush off any dirt from the mushroom caps and stems using a clean vegetable brush or a damp paper towel. Slice them using a sharp kitchen knife
- Step 2: Sauté the mushrooms. Heat a large pan or cast-iron skillet with olive oil or vegan butter. Wait until the pan is very hot before adding in the sliced mushrooms. Give it a good stir to coat them with butter or oil. Sauté over medium-high heat to evaporate the water that seeps out. Let the mushrooms cook without stirring for a few minutes. This allows them to turn golden brown.
- Step 3: Make the cashew sauce. Add the cashew butter, vegetable broth, nutmeg, and garlic powder to the pan. Once the broth is hot enough, the cashew butter will start to melt into a creamy sauce. Let it simmer for a few minutes until it starts to thicken. If the sauce gets too thick, add another splash of vegetable broth to thin it out. Once it has reached the desired consistency, remove the pan from the heat.
- Step 4: Add the pasta to the pan. Toss until they are generously coated in mushroom sauce. Top with some black pepper, fresh parsley, and cashew parmesan if desired.
Can you make mushroom pasta ahead of time?
You can make the sauce up to 2 days ahead of time and store it in an airtight container in the refrigerator. Same goes for leftovers.
Reheat the sauce in a pan with a splash of water or vegetable broth and toss with freshly cooked pasta.
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The recipe
Vegan Mushroom Pasta (No Cream)
This quick vegan mushroom pasta recipe uses cashew butter as a plant-based alternative to heavy cream to create a rich and creamy vegan sauce without any dairy.
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Servings: 4
Ingredients
- 16 oz (500 g) white mushrooms buy sliced mushrooms to save time
- 1 tablespoon olive oil or vegan butter
- ½ cup (130 g) cashew butter
- 2 cups vegetable broth I dissolve vegetable broth powder in water
- ¼ teaspoon garlic powder
- ¼ teaspoon nutmeg
- 4 servings of pasta gluten-free if needed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain when cooked.
Prep the mushrooms: Brush off the dirt of the mushrooms with a vegetable brush or damp paper towel and cut them into slices.
Sauté the mushrooms: Heat a large pan or skillet with olive oil. When hot, sauté the mushrooms over medium-high heat for 5-8 minutes until golden.
Make the sauce: Add in the cashew butter, vegetable broth, nutmeg, and garlic powder. Stir until the cashew butter melts into the vegetable broth to form a sauce. Simmer for 3-5 minutes until the sauce thickens. Adjust seasoning with salt if needed (this will depend on the vegetable broth you use).
Combine: Add the pasta to the pan and toss until covered in sauce.
Notes
- White button mushrooms, cremini mushrooms or baby bellas taste great in creamy mushroom pasta. You could also use porcini, portobello, oyster or shiitake mushrooms.
- Choose cashew butter made from 100% cashews that are unroasted and unsalted and unsweetened. It should be very mild in flavor when eating a spoonful. Do not replace the cashew butter with another type of nut or seed butter.
- On average, 1 serving of pasta equals 2-3 ounces (60-85 g).
Nutrition
Calories: 256kcal | Carbohydrates: 15g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Fiber: 2g | Sugar: 3g
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