Creamiest Vegan Mushroom Pasta

Ingredients

Pasta:

• 4 servings pasta (whole grain or gluten-free)

Mushroom Sauce:

• 2 tablespoons vegan butter
• 1 tablespoon olive oil
• 1 cup cooking onion, diced
• 1 pound mushrooms, sliced or rough chopped
• 2-3 cloves garlic, minced
• 2-4 tablespoons wine or veggie broth (for deglazing)
• 3 tablespoons soy sauce (or tamari)
• 1-2 teaspoons dry thyme and/or oregano
• ½ teaspoon kosher salt (more to taste)
• 1 teaspoon coarse black pepper
• 2 teaspoons porcini mushroom powder (optional)
• ¾ cup vegetable broth
• 2 cups spinach, cut into ribbons

Cashew Cream:

• ⅔ cup raw unsalted cashew nuts
• 1 cup hot water (boiled)
• ½ teaspoon salt (more to taste)

Garnish:

• Fresh parsley, basil, or thyme leaves
• 1 teaspoon red chili flakes (optional)
• Vegan parmesan cheese (optional)

Instructions

1. Cook Pasta: Boil water and cook pasta according to package directions. Reserve 1 cup of pasta water before draining.

2. Prepare Vegetables: Dice the onion, mince the garlic, slice the mushrooms, and cut the spinach into ribbons.

3. Make Mushroom Sauce:

   • In a large non-stick pan, heat vegan butter and olive oil over medium-high heat until shimmering.
   • Add onions, mushrooms, and garlic. Cook for 7-10 minutes until mushrooms release their moisture and onions are golden.
   • Deglaze the pan with 2-4 tablespoons of wine or vegetable broth.
   • Stir in soy sauce, thyme/oregano, salt, and pepper. Cook for another 2 minutes. Add porcini powder if using.

4. Make Cashew Cream:

   • In a high-speed blender, combine cashews, boiling water, and salt. Blend until smooth and creamy.

5. Combine:

   • Pour the cashew cream and vegetable broth into the mushroom mixture. Add spinach and let it bubble on medium-high heat, then reduce to a simmer.
   • Fold in the cooked pasta. Add reserved pasta water to adjust the sauce’s consistency. Taste and adjust seasoning.

6. Garnish:

   • Serve garnished with chopped herbs, a sprinkle of black pepper, vegan parmesan (if using), and red chili flakes.

Notes

• Pasta Type: Short pasta (like penne or rotini) holds sauce well, but long pasta (like linguine) works too.
• Flavor Building: Brown vegetables for extra flavor and deglaze the pan to incorporate the browned bits.
• Storage: Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or broth to adjust consistency.
• Extra Veggies: Feel free to add veggie scraps like cauliflower or broccoli stems while cooking.

Enjoy your creamy mushroom pasta! 🍝✨