vegan creamy pasta

Creamy Mushroom Pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! An easy, satisfying 30-minute vegan dinner.

Creamy Sun-Dried Tomato Mushroom Pasta

penne (gluten-free if desired)

mushrooms (I use cremini)

sun-dried tomatoes*

garlic

cashew milk (plain, unsweetened)

vegetable broth

yeast

garlic powder

basil

baby spinach (or arugula, etc.)

Salt/pepper

Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.

Meanwhile, slice the mushrooms.

In a large skillet over med-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)

Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).

Add garlic and sun-dried tomatoes to the skillet. Stir and saute 1 minute.

Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.

Heat 3-4 minutes or until lightly simmering.

Meanwhile, chop/julienne the basil.

Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)

Stir in spinach during last couple minutes to wilt.&nbsp;Salt/pepper to taste.

A simple, quick and luxurious pasta dish full of scruptious mushrooms coated in flavorful creamy sauce. It is pasta lover’s dream dish for gourmet dining at home.

Instant Pot Creamy Mushroom Pasta

pasta

Tablespoon Olive Oil

vegan butter

mushrooms (I used cremini mushrooms sliced thin)

dry white wine

Italian Seasoning Mix

rice flour

Dejon Mustard

nutmeg

coconut cream

Salt & pepper

thyme

Red chili flakes

black pepper

Nutritional yeast or (parmesan cheese)

In a large pot, boil salted pot of water for the pasta and cook it al dente according to package directions. 

Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it&#39;s cooked off.

Add the wine, Italian seasoning, rice flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste. Stir in the cream and nutmeg. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt &amp; pepper as needed.

Drain the pasta and toss it with the sauce. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and nutritional yeast (or parmesan if using) and serve. Bon Appetite!

Start the Instant Pot on SAUTE mode and add butter and oil. Once oil is heated, add mushrooms and garlic. Sprinkle pinch of salt and let them cook until mushrooms start to release the water. (3-5 minutes)

Once mushrooms have browned, cancel SAUTE. Remove cooked mushrooms and set them aside.

Add water and deglaze the pot by scrapping the bits stuck at the  bottom. Make sure nothing is stuck at the base. Add pasta, enoughwater to cover the pasta (about 2 cups..do NOT push the pasta down under water)

Add the wine, Italian seasoning, rice flour, and Dijon mustard to the pan. Stir until it all mixes well. Close the lid. Valve at SEALING.

Check the cooking time mentioned on the pasta box. Now press MANUAL or PRESSURE COOK and choose half of cooking time suggested on the box. (usually 4-5 minutes)

Once Instantpot finishes cooking and goes to KEEP WARM timer, wait for 7 minutes and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.

Stir in sautéed mushrooms, cream and nutmeg. Add salt and pepper. Gently mix everything well together. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and nutritional yeast (or parmesan if using) and serve. Bon Appetite

INSTANT POT INSTRUCTIONS

This creamy garlic pasta recipe is a quick, easy dinner that pairs a rich garlic cream sauce with sautéed mushrooms and sweet burst tomatoes.

Creamy Garlic Pasta

mushrooms

tomatoes

Pasta (linguine

garlic (minced

salt black pepper

vegan cream cheese

vegan parmesan (grated)

Pasta water

olive oil

Bring a large salted pot of water to a boil. Cook pasta according to package directions to al dente. Reserve 3/4 cup of the pasta water.

In a pan over medium high heat, heat the vegan butter. Add the garlic, tomatoes and shiitake mushrooms, stirring together. Cook for about 5-6 minutes, until the mushrooms are sautéed down and the tomatoes are looking slightly wilted and ready to burst. Using your spatula or wooden spoon, gently press on each tomato to slightly burst it. Lower the heat to medium low and in the sea salt and the ground black pepper. Stir to combine.

Stir in the cream cheese, vegan parmesan and ¼ cup of the pasta water. Stir gently but swiftly to combine.

Add in the pasta, then the rest of the reserved pasta water ¼ cup of the time, stirring to combine and create a creamy sauce. The pasta will soak up most of the water, while thickening the sauce.

Taste the sauce and add more sea salt or black pepper if desired.

Turn off the heat, top with basil and drizzle the olive oil over. Serve the pasta with extra vegan parmesan on top. Enjoy!

We really enjoyed this tonight. I left out the "cream cheese" and pasta because I wanted a side dish without the extra carbs. The flavors were great and with the pasta and cream cheese it would have made an impressive main course. Thanks!

Very good and very easy to cook , with very good ingredients . Very good recepy

This is my absolutely FAVORITE pasta recipe. I normally find recipes and keep it moving, nope, not this one. It's quick and simple and above all it's amazing taste. The sauce is unbelievably good and it's so quick to make.It really will make you look at jar of pasta sauces differently and like me you just may not go back.Thanks so much absolutely enjoy your blog! :)

The pasta looks so good~ Thank you so much for the nice recipe!

I was skeptical about the secret ingredient (cream cheese) in this recipe, but all of Jessica's recipe's I have tested out came out pretty good for me so I said why not just try it out. WOWWWW. High quality tasting dish and it's so quick and simple and most importantly great. I've been raving about this to my friends.

HI Jessica its Roger from Toronto. We have prepared this recipe a lot this past summer to use up loads of cherry tomatoes coming in from the garden. Each meal has been absolutely delicious, yet simple and foolproof. I think the mushrooms and the Parmesan are the secret ingredients that take this dish past expectations. I once added shallots to the initial pan and found a whole new flavour coming through. This has become a regular dish over here and thanks for posting it for us all to enjoy. Very yummy and always cleaned out pans before bedtime.

Absolutely delicious! I can never find vegan cream cheese in our supermarket so I did make my own. Also threw in some roasted garlic along with some fresh.  Great flavor, wonderfully creamy sauce!  Came together easily too.  Will definitely make again.  Would also be great with some wilted spinach too. Thanks for the great recipe!

A cozy, creamy pasta tossed in a light, alfredo-style white sauce! An ultra-comforting meal that&#39;s easy to customize with your favorite veggies.

Creamy Vegetable Pasta (Vegan!)

pasta (gluten-free if desired)

broccoli florets

roma tomatoes

dairy-free milk* (plain, unsweetened)

all-purpose flour (gluten-free if desired)

lemon juice

Dijon mustard

Tbsp. white miso

onion powder

herbs (basil, parsley, chives, dill, etc.)

Vegan Parmesan Cheese

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.

Prepare vegetables: Clean and slice mushrooms, cut broccoli into small florets, and chop tomatoes. Mince garlic.

In a large pan over medium-high heat, sauté mushrooms for 3-4 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.

Add minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.

Then reduce heat and add sauce. Lightly simmer for about 2-3 minutes, stirring often, until sauce thickens. Turn off heat.

Add pasta (cooked and drained) and toss to combine. Salt &amp; pepper to taste. Garnish with vegan parmesan and fresh herbs of choice.

This dish is very tasty, quick to prepare, and you can regulate your carbs by the size of your pasta portion. I chose to let each person choose their own size of pasta portion, and then add the veggies and sauce to their personal taste. It worked out very well. Thanks for a great recipe!

Super simple and as creamy as traditional Alfredo. Made ahead for lunches for the week.

A creamy pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! Easy, satisfying, and a great lunch or dinner.

Vegan Creamy Mushroom Pasta with Sun-Dried Tomato

penne pasta (gluten-free if desired)

In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)

Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.

Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.

We really enjoyed this recipe!  Simple to make on a weeknight.  Very happy to have found your website.  We have enjoyed each and every recipe that we’ve tried from you. Thanks!

I made this recipe for lunch today and just loved it. I found your website a little over a week ago and have prepared at least four of your recipes. I've enjoyed every one of them, and have been sharing them with my friends and family on Facebook. 

I have one question. Where can I find the serving sizes? Thank you!

The first time I made this I thought it was pretty good. This time, I doubled the recipe but tripled the mushrooms and added a diced onion. It was amazing! My family loves it.

Thank you for this recipe! It is delish! I didn't have spinach, so I used arugula, and doubled the mushrooms, as they needed to be used, and added a whole onion at the beginning. Very good! Saved it to my favorites.

Tried this today, I didn’t have nutritional yeast, and used almond milk and cornstarch. Still So delicious, will definitely make it again as written. 

Your blog has been a life saver. We went vegan almost 2 years ago and You have helped me prepare so many great meals. I absolutely love it and been telling everyone I know about it.

Just made this recipe and LOVED it! It tasted like Alfredo sauce! I used a quinoa and brown rice blend of fusilli pasta (because they didn’t have penne and I’ve become addicted to the combo). Also used oat milk instead of cashew and it was the perfect consistency, and subbed asparagus for mushrooms since I’m not a fan. It all turned out great, can’t wait to make it again.

I made this last week and everyone loved it.  My non-vegan husband added some parmesan cheese but the rest of us added vegan parmesan cheese.  Loved it.  So happy I found your site! Thank you.

Made this tonight using Almond Milk with a touch of cornstarch  to thicken it up. This dish was amazing-both my husband &amp; I really enjoyed it. Thanks for a great recipe.

Creamy vegan tomato pasta made without dairy and it’s nut-free, so no cashews. It’s quick and easy to make, you can have it ready in under 30 minutes, so it makes a great vegan dinner recipe to make on busy weeknights. It’s very customizable and can also be made gluten-free.

Creamy Vegan Tomato Pasta (without Cashews)

(15 grams) pressed garlic

tomato paste

(180 milliliters) unsweetened vegan heavy cream

(8 grams) nutritional yeast

Italian seasoning

salt

Parmesan cheese and fresh parsley

Prepare pasta.

Boil pasta until it&#39;s al dente using the directions on the package. Drain and set aside.

Cook garlic.

Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes, don&#39;t let it burn.

Make sauce.

Add the tomato paste and the crushed tomatoes to the skillet, and stir until all ingredients have combined. Add the vegan heavy cream and stir the sauce once again.

Add seasonings.

Add the nutritional yeast, Italian seasoning, ½ teaspoon of salt and the pepper. Stir.

Simmer sauce.

Turn the heat down to low and let the sauce simmer for 5 minutes, don&#39;t let it boil.

Adjust salt.

Turn the heat off, remove the skillet from the heat, and carefully taste the sauce. Adjust the salt, if needed.

Add pasta to sauce.

Add cooked pasta to the skillet and gently toss until all noodles are coated with the sauce.

Garnish.

Garnish with chopped fresh parsley or with vegan Parmesan, if desired. Serve immediately.

This vegan pasta primavera recipe tosses fresh vegetables, herbs, and cooked pasta in a creamy silken tofu sauce for a healthy and delicious dinner to enjoy during spring and summer. An easy one-pot meal that’s ready in less than an hour!

Vegan Pasta Primavera

onion

garlic (thinly sliced)

bell pepper (diced)

broccoli florets (roughly chopped)

zucchini

Salt and black pepper (to taste)

¼ teaspoon of crushed red pepper

frozen peas

lemon

(12-ounce) box of silken tofu

pasta water

grape tomatoes

basil (chopped)

Italian parsley (chopped)

red pepper flakes (for garnish)

Cook the pasta in a large pot according to package instructions, but cook it for 2 minutes less than the recommended time. When draining, reserve 1 cup of pasta water. Set aside the pasta in a colander.

Give a quick rinse to the pot, and put it on the stove over medium-high heat. Once all the water from the pot has evaporated, heat the oil.

Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.

Add the broccoli, zucchini, salt, pepper, and crushed red pepper. Mix well and cook for 3 minutes regularly stirring to prevent the veggies from burning.

Add the frozen peas, 1 teaspoon of lemon zest, and juice of the whole lemon. Mix well, cover with a lid, and lower the heat to the lowest setting.

Add the silken tofu and ½ cup of pasta water to the cup of blender, food processor, or immersion blender. Blend until smooth and creamy.

Add the cream to the pot with the veggies. Mix well, turn up the heat to a medium, and cook for 5 minutes or until a light boil, occasionally mixing.

Turn off the heat, and add the tomatoes, basil, parsley, and pasta. Gently mix well and cover with the lid for 10 minutes for the pasta to finish cooking undisturbed with the heat of the sauce.

Once the 10 minutes have passed, uncover, taste, and add more seasoning if needed. If the pasta is still slightly too raw, cover it and let it sit for 5 more minutes. When ready to serve, add the other ½ cup of the reserved pasta water, mix well, and serve immediately.

Never too many pasta recipes if you ask me :) It is great! So creamy and tasty!

Super delicious and creamy! Everyone in the family adores this recipe!

This paste is so creamy and delicious! Yum

Love this delicious pasta dish! Was so easy to make—definitely a new favorite in the weekly rotation :)

this creamy vegan pasta is such a dream! It's super easy to make and so delicious!

Thanks for this quick vegan pasta primavera recipe ! It saved me this week!

Oh my! This vegan pasta primavera looks incredible.

Top 7 vegan creamy pasta recipes from across the web

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

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Top 7 vegan creamy pasta recipes from across the web

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

Top Tags

Creamy Sun-Dried Tomato Mushroom Pa...

Instant Pot Creamy Mushroom Pasta

Creamy Garlic Pasta

Creamy Vegetable Pasta (Vegan!)

Vegan Creamy Mushroom Pasta with Su...

Creamy Vegan Tomato Pasta (without ...

Vegan Pasta Primavera

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