mushroom pasta recipe

A quick recipe for vegan mushroom and spinach pasta that is ready in under 30 minutes. Loaded up with sautéed balsamic mushrooms and fresh spinach, all tossed in a heavenly creamy cashew sauce.

Creamy Vegan Mushroom Spinach Pasta 

oz orichetti

tsp oil

onion

garlic

oz mushrooms (sliced)

tsp salt

tsp balsamic vinegar

tbsp white wine

water

thyme

tsp smoked paprika

soy sauce (or 2 tsp Worcestershire sauce)

cashews (soaked

tbsp flour

salt

garlic powder (or 6 cloves of roasted garlic)

tsp each sage, thyme and oregano

tsp mustard

onion powder

tsp extra virgin olive oil

yeast

spinach

Cook pasta according to the instructions on the pack.

Heat 2 tsp of oil in a frying pan. Cook the minced onion, garlic, and mushrooms with a pinch of salt for 7 to 8 mins until they are golden brown.

Add balsamic vinegar, white wine, 1/2 cup water, thyme, and smoked paprika along with your soy sauce. Cook partially covered for another 10 mins.

For making the creamy pasta sauce, blend all the ingredients listed under sauce in a blender or food processor. Bring the sauce to a boil in a medium-sized pan. Carefully taste and adjust salt and flavor of the sauce. Add the cooked pasta and toss. Add the fresh spinach and mix it in until wilted.

Take the saucepan off the heat.

Top with the sauteed balsamic mushrooms and serve

FULL RECIPE: https://www.veganricha.com/creamy-mushroom-spinach-pasta/

Vegan mushroom and spinach pasta that is ready in under 30 minutes. Loaded up with sautéed balsamic mushrooms and fresh spinach, all tossed in a heavenly creamy cashew sauce!

Nutfree option

#veganricha #easyveganreecipes #mushroompasta #nutfreeoption #veganpasta

CREAMY MUSHROOM SPINACH PASTA | Vegan Richa Recipes

What’s cozy and comforting and perfectly suited for a fall dinner at home? Our new recipe for Creamy Garlic Mushroom Pasta! If you know us, you know we’re big on pasta and finding new ways to make our friends and family say, “Wait, this isn’t dairy?” Instead of cashews, we used tofu to achieve a silky smooth texture for the cream sauce, which is blended with lots of sauteed garlic and white wine (yum). Top it all off with tender mushrooms cooked with fresh thyme for a dish that smells as heavenly as it tastes. 

Creamy Tofu Garlic Mushroom Pasta

garlic cloves,

dry white wine

Mori-Nu Silken Tofu Lite Firm

shallot,

salt and black pepper

thyme leaves (plus more for garnish)

dry pasta

Warm 1 teaspoon of olive oil in a large skillet over low heat. Add the minced garlic and sauté until fragrant and light golden, about 4 minutes. Pour in 1 cup of white wine and increase the heat slightly. Bring the wine to a gentle simmer and cook for 10 minutes, stirring occasionally.  

Drain the liquid from the carton of Mori-Nu Silken Tofu. Place the tofu in a blender along with the nutritional yeast and salt. Pour the reduced wine/garlic mixture into the blender and pureé. This shouldn’t take long, as the tofu is very soft and silky. Pour the sauce back into the skillet and warm over low heat. Stir in the remaining ¼ cup of white wine and continue to cook for 3 to 4 minutes, until the sauce is thick. 

Meanwhile, bring a pot of water to boil to cook the pasta. When the water has reached a boil, add a lot of salt (a tablespoon should do it), then pour in the pasta. Cook the pasta according to the package directions. Drain, but don’t rinse the pasta with cold water. Rinsing will wash away all of the starch that allows the sauce to cling to the noodles.

While the pasta is cooking, prepare the mushrooms. Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. Sprinkle in the fresh thyme and cook for 1 minute more. Remove from heat. 

Pour the drained pasta into the skillet to join the sauce. Toss to coat the noodles in the sauce. 

Use a slotted spoon to transfer the cooked mushrooms to the pasta, leaving behind any liquid the mushrooms released in the cast iron skillet. 

Divide the creamy garlic mushroom pasta between four bowls and garnish with fresh thyme. Enjoy warm.

This is delicious, soooo creamy and yummy, honestly best pasta sauce ever... ti added some spinach to it  and it worked really well. Thank you 

It looked so promising...  I had a good wine and a good tofu but once mixed it tasted really disgusting :( so disappointed

This is delicious! I have one question, though - How do you get the sauce to remain so smooth and creamy? I have made it twice, and it initially is beautifully creamy, but ultimately curdles.  I think it must be the acidity of the wine?

I will blame the wine, but it tasted bitter and acidic.

I used veg stock and a bit of apple cider vinegar instead of wine, also added peas and porcini mushrooms. It was lovely. Thank you!

Made this tonight - soo good!! I only used 8 oz pasta and liked the veggie-to-pasta ratio better. My first time cooking with silken tofu, totally a game-changer when it comes to making creamy vegan dishes!

This was easy and delicious. I combined bella, portobello, and shitaki mushrooms and it worked well. I do have leftovers, I am hoping they are as good as the fresh version!

Didn't know that you can't use firm tofu for this, so the sauce was quite thick. The nutritional yeast also tasted a little too strong for me so it didn't taste good.

I’ve already sent this recipe to family and friends. So delish and hearty enough for even the biggest appetite. I did add some kale in with the mushrooms. Only because I had it left over it needed to be used. It was a nice addition. Another time I might throw in some green peas or just have it exactly the way it’s written. This recipe is for sure getting printed and saved!

I just made this and it's lush! I'm trying to eat more plant based foods and bought the tofu with no idea on what to do with it, but a little googling later led me to this recipe and it was so easy to make, will definitely make it again, and it's not only delicious but free from dairy and I couldn't tell the difference. Fantastic!

This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan. 

Mushroom Pasta with Parmesan

ounces* short pasta,

baby bella (cremini) mushrooms (or a mix of other types)

onion onion

olive oil, divided

kosher salt, divided

salted butter, divided

lemon juice

breadcrumbs

red pepper flakes (or sliced fresno pepper)

Parmesan cheese

Creamy variation: 3 to 4 ounces soft crumbled goat cheese

Cook the pasta (and save the pasta water!)

Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you&#8217;ll likely only need a few tablespoons).

Meanwhile, start the mushrooms

Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl. 

Make the garlic butter sauce

Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.

Serve

Toss with the pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm. 

Comforting, creamy vegan mushroom pasta is hearty, warming, and so satisfying! It&#039;s a healthy, easy recipe that comes together in under 30 minutes. Perfect for a weeknight dinner, or a meal to impress your non-vegan friends and your whole family!

Vegan Mushroom Pasta

olive oil

butter

garlic (crushed)

all-purpose flour (or gluten free flour)

soy milk

vegan parmesan cheese (grated)

pasta of choice (gluten free if preferred)

Salt and pepper (to taste)

parsley

Prepare pasta according to package directions.

Melt the olive oil and vegan butter in a large skillet, add the onion and sauté until translucent.

Add the garlic and mushrooms, continue to sauté until the mushrooms are cooked through.

Stir through the flour, reduce heat and cook for 2 minutes, continuing to stir.

Pour half of the soy milk in, stirring continuously to incorporate well.

Add remaining soy milk, increase heat and stir to combine.

Bring to a boil, reduce heat and continue to stir until the sauce thickens.

Mix through the vegan parmesan cheese reserving ¼ to sprinkle on top when serving.

Season with salt and pepper to taste.

Add the cooked pasta to the sauce and stir though.

Serve immediately, topped with grated vegan cheese and chopped parsley.

https://www.youtube.com/watch?v=DwAEa8-FNnM

Comforting, creamy vegan mushroom pasta is hearty, warming, and so satisfying! It's a healthy, easy recipe that comes together in under 30 minutes. Perfect for a weeknight dinner, or a meal to impress your non-vegan friends and your whole family!
Recipe -- https://pickyeaterblog.com/vegan-mushroom-stroganoff/

This mushroom pasta recipe is simple and delicious! Meaty mushrooms, garlic, and Parmesan cheese pack it with savory, umami flavor. For the best results, use a mix of different kinds of mushrooms here. See the blog post above for suggestions!

Mushroom Pasta

extra-virgin olive oil (plus more for drizzling)

mushrooms

sea salt (plus more to taste)

black pepper

pappardelle pasta

unsalted butter

shallots (chopped (⅔ cup))

rosemary thyme leaves

Dijon mustard

cheese

parsley (for garnish)

Heat 1 tablespoon of the olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of the salt, and several grinds of pepper and toss. Cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the skillet and set aside. Add the remaining 1 tablespoon olive oil to the skillet and repeat the cooking process with the remaining mushrooms.

Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.

Allow the pasta pot to cool slightly and return it to the stove. Add the butter and heat over medium heat until melted, then add the shallots and the remaining ¼ teaspoon salt and cook, stirring, for 3 to 5 minutes, or until translucent. Stir in the rosemary and garlic. Add the wine and Dijon mustard and let the wine cook down for 30 seconds.

Add the pasta, cheese, and ¼ cup of the pasta water and toss, adding more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then fold in the mushrooms. Sprinkle with parsley and season to taste. Serve with more grated cheese.

This fettuccine pasta dish is served in a rich and creamy peppercorn sauce with sautéed mushrooms and fresh basil. Vegan, easy to prepare, and so good!

Mushroom Pasta with Creamy Peppercorn Sauce

raw cashews (soaked overnight)

tbsp vegan butter (or olive oil)

shallot (minced)

cognac

vegetable broth

tbsp peppercorns (crushed)

salt (adjust

cornstarch (diluted in 1 tbsp water)

mushrooms (sliced)

soy sauce

dry fettuccine pasta

Prepare the cashew cream: Drain the soaked cashews and transfer them to a blender. Add the water and blend until smooth and creamy. Note: feel free to add an extra tablespoon of water if the cream appears too thick. Set aside.

Prepare the sauce: Heat the butter in a medium saucepan over medium heat. Once hot, add the minced shallots and sauté for 2-3 minutes or until fragrant.

Deglaze with the cognac and let simmer for one minute. Next, pour in the vegetable broth and bring it to a simmer. Let simmer uncovered for 10-12 minutes or until the broth has reduced by about 1/3.

Pour in the cashew cream and add the crushed peppercorns. Stir to combine and cook uncovered for another 3-5 minutes.

Thicken the sauce: Add the diluted cornstarch to the sauce and cook for another 2 minutes, frequently stirring until the sauce has thickened. Season with the salt and stir in the chopped parsley. Remove from heat and cover to keep warm.

Peppercorn Sauce

Mushrooms: Heat the oil in a non-stick pan over medium heat. Once hot, add the mushrooms and sauté for 3-5 minutes. Deglaze with the soy sauce and cook for one more minute. Set aside.

Pasta: Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions. Drain.

Combine: Add the drained pasta to the mushrooms. Pour in the peppercorn sauce and toss to coat. Heat for 1-2 minutes or until hot. Serve immediately topped with fresh basil and/or vegan parmesan!

The Rest

So in love with how this peppercorn sauce tastes. It fits beautifully with the pasta. Can't get enough of it 😋

Awesome!  I made one minor change. I noticed my sauce was thick enough without the cornstarch.  So I did not add it.  It was perfect that way a one does not want a sauce that is too thick.  Other than that I kept pretty true to the recipe. It was really good.  So good, that I now realize I never really have to use Heavy Cream for sauces. (Im not a pure Vegan but I'd say 85% of the meals I make have no animal in them)

I love peppercorn sauce and I'm sure it will taste amazing with pasta and mushrooms. Will try it soon and let you know how it goes!

I tried this recipe today. And guess what? My husband and even my picky teenager daughter loved it. It was surprising for me, because usually they are not into spicy food much. The thing is the spiciness of your recipe was perfect for us. Not too spicy, just enough to keep it tasty. Thanks for another fantastic recipe, Thomas! Your blog never disappoints me. :)

I just made this and indeed it was easy! The nutritional yeast added a hint of cheese like flavor. I added a little ground pepper and some wilted baby kale to the pasta.   I will make this again.

L Water

Sausage mince (pork, veal and fennel)

Mixed mushrooms (porcini & wild)

Extra virgin olive oil (EVOO)

Fresh tagliatelle pasta

glass White wine

Salt

To make the mushroom pasta, first boil the water on the stove in a large pot.

Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.

Add 200g of sausuage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.

Leave to simmer for around 10 minutes or until cooked through.

Add the key ingredients – porcini and wild mushrooms – and cook for another 7-8 minutes.

Once this has cooked well and you have the DIVINE smell sifting through your kitchen, add a glass of white wine and leave to evaporate for at least another 5 minutes.

Add a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.

Turn the mixture down to a low heat while you cook your pasta.

By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.

Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=y2g4QzsYFL4

Mushroom pasta mixed with sausage mince is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct to Italy and when mixed with tasty sausage and a drizzle of truffle oil, no one will be able to resist.
This recipe features my talented father and was made and enjoyed in my family home. I’ve been devouring this dish for years and it’s safe to say, it’s easy, scrumptious and definitely too good to share…

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INGREDIENTS:
5L water
200g sausage mince (pork, veal and fennel)
200g mixed mushrooms (porcini & wild)
Extra virgin olive oil (XVOO)
500g fresh tagliatelle pasta
1 x glass white wine
Salt
Fresh parsley
Parmesan cheese 

METHOD:
1. To make the mushroom pasta, first boil the water on the stove in a large pot. 
2. Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.
3. Add 200g of sausuage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.
4. Leave to simmer for around 10 minutes or until cooked through.
5. Add the key ingredients – porcini and wild mushrooms – and cook for another 7-8 minutes.
6. Once this has cooked well and you have the DIVINE smell sifting through your kitchen, add a glass of white wine and leave to evaporate for at least another 5 minutes. 
7. Add a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.
8. Turn the mixture down to a low heat while you cook your pasta.
9. By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.
10. Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!

E ora si mangia, Vincenzo’s Plate…Enjoy!

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