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. 

Top 3 mushroom pasta recipe recipes from across the web

The most viewed mushroom pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Vegan Mushroom Spinach Pasta...

Creamy Tofu Garlic Mushroom Pasta

Mushroom Pasta with Parmesan

Top 3 mushroom pasta recipe recipes from across the web

The most viewed mushroom pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Mushroom Spinach Pasta...

Creamy Tofu Garlic Mushroom Pasta

Mushroom Pasta with Parmesan

The most viewed mushroom pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine