vegan mushroom pasta

This vegan mushroom pasta with spinach in a creamy cashew sauce is a comforting, easy, and family meal! It&#039;s healthy satisfying comfort food at its best.

Creamy Vegan Mushroom Pasta

raw cashews

almond milk (or dairy free milk of choice)

vegetable stock

garlic

onion

yeast

tsp salt

tsp pepper

lemon juice (optional)

oz box of yellow lentil pasta

oz mini bella mushrooms

oz fresh leaf spinach

Prepare pasta according to package directions.

Soak raw cashews in warm water for a minimum of 10 minutes.

While water pasta water is coming to a boil, and cashews are soaking dice and sauté both of the onions in a 1/4 cup of vegetable stock on medium heat for about 3 minutes or until translucent.

Take half of the sautéed onions, and add to the blender for the sauce. Keep the remaining half of the onions in the pan.

Dice mushrooms, and add to the pan with the onions. Sauté until browned about 5 minutes. Add spinach. Cover with lid, and allow steam to wilt the spinach.

Drain soaked cashews. Add to the blender with the onions. Add garlic, almond milk, vegetable stock, nutritional yeast, salt, pepper, and optional lemon juice. Blend until smooth. Transfer to a small pot. Heat on medium until sauce is warm and thickens.  Set aside.

Assemble the pasta. In the pan with mushrooms and spinach, add the cooked and drained pasta. Pour cashew cream sauce over top, and stir until sauce is well combined. Serve with a wedge of lemon, or a sprinkle of vegan parmesan.

This vegan mushroom pasta with spinach in a creamy cashew sauce is a comforting, easy family meal! It's healthy satisfying comfort food at its best.

Get the recipe: https://www.keepingthepeas.com/vegan-mushroom-pasta/

Vegan Mushroom Pasta with roasted sunchokes and a creamy vegan artichoke heart sauce ( use canned or frozen artichoke hearts) that can be made in under 30 minutes! Delicious, healthy, nut-free and totally vegan.

Vegan Mushroom Pasta with Roasted Sunchokes 

dry pasta- tagliatelle, fettuccine, linguine, spaghetti

sunchokes (optional- you can leave these out, or sub with more mushrooms,

olive oil

salt and pepper

mushrooms- cremini, shittake, porto’s, chanterelles

salt & pepper

artichoke hearts

water

sage leaves

salt

cracked pepper

lemon

Garnishes- grated Pecorino, truffle oil

Wash (or scrub if necessary) and pat dry sunchokes. Don&#8217;t bother peeling. Quarter them and toss in a bowl with olive oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes or until tender.

Bring big pot of generously salted water to a boil ( for the pasta). Cook the pasta to al dente.

While water is boiling, in a large skillet, saute the mushrooms over medium heat in a little olive oil. Season with salt and pepper, set aside.

Make the Artichoke Sauce

drain the artichoke hearts and place them in a blender (don&#8217;t use a food processor, it will not get this sauce creamy enough!).  Add the water, olive oil, sage, garlic, salt and pepper. Blend until creamy and very very smooth. If sauce seems &#8220;stringy&#8221; from the aritchokes, you need to keep blending on high speed. Taste. If using frozen artichoke hearts or artichokes packed in water, add a little squeeze of lemon to taste. ( The marinated artichokes in oil, usually have a bit of vinegar or acid already.)

Add the cooked, drained pasta ( do not rinse) to the cooked mushrooms in the saute pan. Toss with the artichoke sauce and heat up, gently stirring. Taste for salt, adding more if necessary.  Add the roasted sunchokes and toss well.

To garnish, you could drizzle a little truffle oil over top and dust some finely grated Parmesan.&#8212;or keep it vegan, up to you. Chili flakes are nice too. 😉

I had a cousin dinner and needed a vegan dish for a few of them.  This was absolutely delicious -everybody loved it, myself included!  I wish I could have found sunchokes but found a variety of mushrooms and that was delicious too. The combine tastes had a surprising zest to it that was delightful. Can't wait to try it with truffle oil!

So delicious!! My fam cant stop saying "wow". Been home from college because of the coronavirus and ive decided to make some new meals. Didn't have sunchokes (will try to get them next time) and it was still very flavorful! Only addition is I added spinach to the sauce. Thank you!

I made this for my family because i've been eating vegan and am home because of the corona virus. It turned out so well! I was worried the sauce wouldn't have enough flavor but it was very flavorful and had a good tang to it. My dad isn't an artichoke fan like my mom and I are so he didn't like it as much as we did because the artichoke is obviously strong but he still did enjoy it. I added roasted potatoes instead of the sunchokes because I couldn't find them at the store but it worked out well. I served it with lemon roasted asparagus and we had a great vegan meal!

Brilliant and delicious! My carnivorous family devoured it.

This was absolutely fantastic! Definitely a new go-to recipe. I used potatoes instead of sunchokes, because I had them. I’ll put in extra mushrooms next time, just because they were so good! Thank you for this recipe. So good!

This was so good!  I was fortunate enough to be able to find all of the ingredients listed at my local grocery store, and so made it as written.  I was delighted at how easy and quick it was to make too - thank you for this and all of your awesome recipes, Sylvia!  In the past, I have wanted to and made small attempts to move toward a vegan diet but really didn't know where to begin...I have to say that because of your recipes, I surprisingly don't even miss meat/meat products anymore!  I've shed a couple of pounds and feel much healthier, overall.  You and your blog have been a Godsend - thank you, thank you, thank you!!!

I made this for my step-daughter who has become vegan to help treat an illness. She loved it!! Said it was the best things she’d had. Thank you.

I'm rating before I've eaten this amazing recipe. Looks incredible and can't wait to get started

I’ve had a can of artichoke hearts sitting in the cabinet for ages and this was a great use for them! I didn’t have sunchockes  or fresh sage, but I sautéed chard with the mushrooms and used ground sage in the sauce and it worked out. Your recipes are great!

This is the second recipe pasta I've made from Sylvia -8th overall- and honestly, it's incredible. While there are many talented bloggers out there, Sylvia has become my go-to source of dinners. The sheer richness of this pasta, the flavour...It's downright luxurious. My omnivore partner has officially declared Sylvia a freaking queen. And I cannot disagree one bit.

i sauted the mushrooms adding spinach and garlic! added nutritional yeast to the pasta and it all came togheter so perfectly!! i loved this one so much, will do it again for sure

I only made the artichoke sauce, to put on salmon. It was phenomenal. I'm so excited, trying to think of more and more and more places I can use this artichoke sauce. I bet it's delicious with a spoon.

I couldn’t find sunchokes but I made the recipe without and it was still amazing! Comes together very quickly which is the best part. The artichoke sauce was so good that I didn’t miss the usual cream found in a typical Alfredo sauce. I will definitely make this again and again.

My 6 year old picker eater who hates mushrooms gives this 1K stars!

I have been cooking (your) vegan dishes and a non vegan for my family. I always give my son a bite to see if it’s something he enjoys. Definitely a effortless winner!
 
My only question is in creating the sauce, I can never get a “creamy” finish product. I am using a smaller ninja blender. I only blend for 30/45 secs. Should I be blending longer?

So good! We didn't have sunchokes available and just used extra mushrooms. Next time I'll put a touch more lemon on the sauce. Will definitely make again!

ridiculously delicious. i made this tonight with some fresh basil in the sauce and ground sage (because i couldnt find whole leaves) 10/10 will be making again amazing!

I absolutely love this recipe! Such a great vegan option. And... I loved Mizuna when you were the owner! Just happened to pick your recipe not realizing it was you! What are the chances! ❤️

This was a really fast easy weeknight meal.  I wasn't sure we would like the artichoke sauce but it was wonderful with mushrooms.

This was absolutely delicious!  I didn’t have sunchokes, so substituted roasted quartered cherry tomatoes.  Worked out just fine.  The sauce is spectacular.  Tastes like something you spent all day on and it takes no time at all.  10/10

I made this recipe last night, and this morning, I am still obsessing about it! How do artichoke hearts make such a delicious sauce AND in less than 5 minutes??????  SO GOOD.  Make it tonight.  Make it for the family, date night, or a crowd.  Its that good.

The only tweak I did with this recipe, I roasted the mushrooms in the oven instead of sautéing.

This Baked Vegan Mushroom Stroganoff is the perfect creamy, wholesome comfort food. It’s hearty, rich in flavor, and fuss-free!

No-Boil Baked Vegan Mushroom Stroganoff

(85 g) cashew butter

(475 ml) imitation “beef-flavored” broth (or sub vegetable broth)

nutritional yeast

black pepper,

yellow onion, sliced

(280 g) cremini mushrooms, cut in half or fourths

lemon juice

kosher salt (optional)

parsley,

Prep

 preheat the oven to 425F and set a 9×13″ casserole pan aside.

Dump

add the cashew butter and wine to the casserole dish &#8211; whisk vigorously until the cashew butter emulsifies with the wine to form a creamy &#8220;broth&#8221;. (It is easier to dissolve the cashew butter with a small amount of liquid than all of it at once). Then, add the &#8220;beef&#8221;-flavored broth, nutritional yeast, and black pepper; whisk well. Add the pasta, mushrooms, and onion, to the casserole dish and mix until evenly distributed. Use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Bake

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 40 minutes. Remove from the oven and and stir in the lemon juice; add salt to taste, if desired. If the pasta sauce appears too runny for your taste, let the dish sit for 5 or so minutes; it will thicken as it cools.

Serve

 warm; leftovers can be stored in the fridge and are best eaten within 5 days

Just as good as the original, and a nice option if you want a more hands off option. Just like the original, we typically add more mushrooms, and we add peas after cooking!

I have just prepared this for dinner. I am loving how easy and quick to make this. Having a newborn i am all about quick vegan meals. Thank you so much for sharing this recipe. I am also looking forward making your broccoli casserole.

Delicious! Dangerously so. I think I ate more than my fair share. I love the rich, creamy sauce. I used 1/2 cup cashews and blended it them with the broth as suggested. Thank you for expanding my mushroom horizons too. The crimini mushrooms have a more robust flavor and chewier texture than the usual ones you find in entry grocery store.

Sooo good! Made this using sunbutter instead of cashew. Also added triple the amount of nooch and some hemp seeds for extra protein. Definitely making this again, it was amazing!

This was so delicious!  My modifications were almond butter, instead of cashew, added 1/2 teaspoon garlic powder, and 1/2 teaspoon Dijon mustard.  Thank you for the inspiration!1

Okay! So I mistakenly used a vegan butter made from cashews instead of cashew butter! Needless to say, it was much more soup-like....but everyone really enjoyed it and the flavor was delicious! Perfect for a brothy, light soup. I will be making again with the correct butter hah!

Excellent recipe,  tried it this morning and worked out beautifully.  Taste is amazing, fast to put together, love it! Would absolutely serve to guests.  Thank you.

This is so delicious!! This was the first mushroom stroganoff I've ever made, and this recipe was so easy to make, it blew me away! I will definitely be making this again in the future!

Delicious for the first time making a vegan stroganoff…. But be careful your noddles are submerged, or you’ll almost chip a tooth on the uncooked ends FYI. That’s definitely user error though haha

This is a great recipe! Easy and delicious!

Amazing meal and so easy to make. Creamy and delicious and perfect with a glass of wine in front of the fire on a cold night. This will be added to my rotation. Thank you!

I followed the recipe exactly, and my partner LOVED it and even ate the whole amount in one sitting (don't worry, I made a different pasta recipe for the rest of us who don't like mushrooms! Haha). Thank you so much for this recipe, it's was nice to make him a special mushroom meal that he thought was very tasty and I felt confident making without having to taste it ???? this is going to be a new regular for us!

This turned out great!!! I added some soy beef crumbles and it was literally perfect. Loved it!!

Incredible! Blown away by how delicious this was. Thank you!!

This recipe is AMAZING! It’s now in our weekly rotation and I have served it to vegans and non vegans alike. I used half portobello mushrooms last time and it added even more delicious flavor.

Question: Can I double the recipe? It only fills the bottom layer of my baking pan and I wonder if adding more volume would mess with things?

So delicious and perfect for putting in the oven while guests come over. We have made it so many times for vegans and non vegans. Popular every time. We doubled the recipe recently thought and it ended up being really gummy at the bottom, I think bc we needed to mix it more as soon as it came out of the oven. We also used Banza pasta for more protein which adds a little bit more thickness to the dish, but I like that texture :) Thanks, Caitlin!

Wonderful recipe! Super easy, tasty and comes out perfect every time!! Thank you.

OMG I just finished making this and it is so delicious. Thank you for this easy and delish dish. Definitely adding this to my dinner rotation.

Very happy with the process of making this and the flavor. I subbed almond butter because that's what I had, and added some dried garlic, oregano, thyme, and used a high protein pasta. Mine didn't have much of a sauce in the end, so I'll try adding more liquid next time.

It doesn’t make sense that a recipe that’s so hands off can be so delicious, but this was an absolute treat! The only downside was that I was expecting leftover… but there weren’t any… cause we ate it all. Doubled the recipe next time with great success! :)

https://content.jwplatform.com/videos/2Wc3Z4Nw.mp4

This Dump and Bake Vegan Mushroom Stroganoff is the perfect creamy, wholesome comfort food. 
This gluten-free and dairy-free recipe is creamy, hearty, rich in flavor, and fuss-free!

No-Boil Vegan Mushroom Stroganoff

Enjoy this Vegan Mushroom Pasta as a creamy and comforting 25-minute dinner tonight! The noodles are tossed with sauteed mushrooms and a vegan cream sauce to fill every bite with savory and earthy flavors

Vegan Mushroom Pasta

pasta (cooked)

butter

bella mushrooms (sliced)

(plus

tbsp all purpose flour

soy milk (or milk of choice)

lemon juice (or more to taste)

tsp dijon mustard

black pepper

parsley

If you haven&#39;t already, cook the pasta until it&#39;s al dente (or done to your liking); drain and set aside.

Heat oil and 1 tbsp butter in a large, deep skillet over medium heat, then add the onion and sauté for 2 minutes. Then, add the mushrooms and sauté for 4 minutes or until the onions and mushrooms are soft, adding more butter as needed. Last, add the garlic and sauté for 1 minute until it&#39;s fragrant.

In a small bowl, whisk the salt, flour, milk, nutritional yeast, lemon juice, and dijon together. Then, pour the mixture into the skillet.

Reduce heat to medium-low, stirring frequently until the sauce thickens.

Add pasta into the skillet and use kitchen tongs to toss everything together, making sure the pasta is coated in the sauce.

Divide into bowls, top with black pepper and parsley and enjoy!

This vegan mushroom sauce and pasta recipe are a quick (takes just 20 minutes!) and simple comforting weeknight meal. With a deliciously creamy vegan mushroom gravy pasta sauce, you can create a more-ish, creamy vegan pasta recipe again and again. This vegan mushroom sauce is also a wonderful addition to creamy mashed potatoes, on top of toast, and basically any carb.

Creamy Mushroom Sauce Pasta

pasta

chestnut mushrooms

oat milk

tBsp corn starch

tBsp plant-based butter

clove powder

nutmeg powder

salt and pepper (to taste

garlic powder

thyme (optional)

Begin by finely dicing the onions and slicing the mushrooms. 

Add the onion and butter to a large pot/pan and lightly stir-fry till golden. You can use olive oil if you prefer - however, this will affect the flavour of the final dish. 

Add the mushrooms and stir well, to combine. Leave them to cook for 2-3 minutes until the mushrooms begin to soften and brown.

Add the spices and incorporate them well then leave to cook for a further 2-3 minutes, stirring occasionally. 

Add the oat milk, nutritional yeast and cornstarch. Stir well and leave the vegan mushroom pasta sauce to simmer for another 5 minutes. During this time, the sauce will darken and begin to thicken. If you prefer it to be slightly runnier then just add a bit more milk. If you find it too runny then add slightly more cornstarch. *

In the meantime, bring some lightly salted water to a boil. Add the pasta to the salted water and cook for 4-5 minutes (or follow package instructions). 

Drain the pasta. You are ready to assemble: First place the pasta. Then, pour over the mushroom sauce. Sprinkle with pepper and fresh thyme.

Enjoy your vegan mushroom pasta hot. Optionally you could add some vegan 'parmesan cheese' by combining cashew nuts, nutritional yeast, garlic powder and salt in a blender till a rough powder consistency.

https://content.jwplatform.com/videos/D9JWrYW4.mp4

This vegan mushroom sauce and pasta recipe is a quick and simple comforting weeknight meal. And, if you&#39;re not in the mood for pasta then this creamy vegan mushroom gravy sauce is just as delectable when spooned liberally over baked potatoes, mashed potatoes and even on crostini/ toast.

Super Creamy Vegan Mushroom Sauce Pasta

Penne pasta is tossed with a mix of garlicky sautéed mushrooms and a deliciously silky dairy-free sauce for this easy weeknight recipe.

cauliflower florets

cashews

vegan butter olive oil

fine sea salt

chickpea penne pasta (or pasta of choice)

Tablespoons/30 milliliters extra virgin olive oil

cremini mushrooms, thinly sliced

shitake mushrooms, thinly sliced

thyme leaves

Tablespoons finely chopped fresh parsley

Place cauliflower and cashews in a medium saucepan...

Place cauliflower and cashews in a medium saucepan and cover with about 4 cups of water until fully submerged.  Bring to a boil then reduce heat and simmer until cauliflower is tender (about 8-10 minutes).

Reserve half a cup of the cooking water...

Reserve half a cup of the cooking water before draining.  Drain and transfer the cauliflower and cashews to a blender along with the reserved cooking water. Add the butter or olive oil, salt and black pepper. Blend on high until smooth and creamy.  Set aside until needed or refrigerate if not using immediately.

Cook pasta according to package directions.  Drain and...

Cook pasta according to package directions.  Drain and return to pot along with the cream sauce.

Heat the olive oil a large sauté pan...

Heat the olive oil a large sauté pan over medium heat, add mushrooms and quickly toss to coat then spread into a single layer.

Cook for 3-4 minutes heat without stirring until...

Cook for 3-4 minutes heat without stirring until browned on one side. Stir and continue to cook stirring occasionally for an additional 3-4 more minutes.

When mushrooms are tender add garlic, salt, and...

When mushrooms are tender add garlic, salt, and thyme. Cook for 1-2 more minutes, stirring frequently so as not to burn the garlic. Remove from heat, stir in parsley

Add sautéed mushrooms to pasta and cream sauce...

Add sautéed mushrooms to pasta and cream sauce and stir to combine.  Serve warm.

Savor the creamy goodness of this Vegan Mushroom Pasta, a speedy 25-minute weeknight dinner made with simple ingredients. It&#39;s an effortless way to enjoy a comforting meal!

dry pasta (I used tagliatelle)

extra virgin olive oil

garlic (minced)

mushrooms (any type, I used portobello, sliced)

white wine (or vegetable stock)

all-purpose flour

1 and ⅓ cups unsweetened non-dairy milk (I used soy milk)

Cook the pasta following the package instructions. Drain and set aside.

Heat oil in a large pot and sauté the onion over medium-high heat for 2-3 minutes, or until it becomes softened.

Add garlic and mushrooms, stir, and sauté for about 2-3 minutes or until they&#39;re lightly browned.

Pour in the wine to deglaze the pan, scraping up any flavorful bits, and let it simmer until almost fully evaporated, which should take another 3-4 minutes.

In a small bowl, whisk together the flour, nutritional yeast, salt, pepper, and milk.

Pour the mixture into the pot and reduce the heat to medium-low. Stir frequently until the sauce thickens, which should take about 1-2 minutes.

Add the pasta to the pot and use kitchen tongs to toss everything together, ensuring the pasta is evenly coated in the sauce.

Serve with a garnish of fresh chopped cilantro, a sprinkle of nutritional yeast, and a dash of black pepper.

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!

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