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5 from 1 vote

Creamy Vegan Mushroom Pasta

A creamy vegan mushroom pasta, ready in less than 30 minutes. Each mouthful explodes with flavor. Perfect for a quick, comforting dinner!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 2 servings
Calories: 615kcal
Author: Sara @ Gathering Dreams


Vegan Cream Sauce

  • 0.5 cup cashews
  • 0.5 cup water - (or plant-based milk)
  • 1 tbsp lemon juice
  • 1/4 tsp salt - (check for taste)

Mushroom Pasta

  • 6 oz pasta of choice - (spaghetti, fettuccine, linguine, penne)
  • 10 oz mushrooms - (brown mushrooms, shitake mushrooms, portobello)
  • 2 garlic cloves
  • 1 medium onion
  • 1 tbsp olive oil
  • fresh parsley and thyme
  • salt and black pepper


  • chopped parsley
  • shaved walnuts, parmesan


  • Soak the cashews in boiling water for at least 10 minutes. 
  • Wash and slice the mushrooms, and chop the onion, parsley, and thyme.
  • Heat the olive oil in a large pan, add the chopped onion and minced garlic cloves.
  • Add the sliced mushrooms, half of the chopped parsley, and thyme, and stir regularly. Season with salt and black pepper and let them cook for about 10 minutes, until soft and wilted. 
  • In the meantime, cook the pasta in salted boiling water according to the package direction. Reserve 1 cup of the cooking water before draining.
  • Rinse the cashews under running water. Make the cashew cream by blending the soaked cashews with water, lemon juice, and salt.
  • Add the cream to the cooked mushrooms, and stir well.  Transfer the pasta into the sauce, toss for 1-2 minutes. If the sauce is too thick, add a bit of the reserved cooking water.
  • Garnish with the remaining parsley and thyme, grated walnuts, or parmesan.


Mushrooms: If using dried porcini mushrooms, let them soak for at least 15 minutes in warm water. Then add them to the pan with the remaining mushrooms. Make sure to buy good quality porcini, or they will be hard and take over 20 minutes to cook. Choose light color dried mushrooms that look smooth and soft.
Pasta: you can use any pasta for this recipe. I love to make it with whole wheat pasta, ancient grain pasta like Kamut, or legume-based pasta. But regular pasta works as well. Any shape or form is great, but long pasta like spaghetti or linguine is incredible at soaking up all the cream.
Leftovers: if you have any leftover pasta, store it in the fridge for 2-3 days. Remember to add a bit of water to loosen up the sauce before reheating.
Meal prep: Avoid cooking pasta ahead of time, or it'll get too soft and soggy. But you can prep the sauce ahead of time and keep it in the fridge for 2-3 days. 


Calories: 615kcal | Carbohydrates: 85g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Sodium: 313mg | Potassium: 934mg | Fiber: 6g | Sugar: 10g | Vitamin C: 11mg | Calcium: 48mg | Iron: 4mg