Creamy Mushroom Pasta
A creamy, dairy-free, plant-powered pasta loaded with umami-rich mushrooms and a dreamy cashew-based sauce. Indulgent, simple, and 100% vegan-approved.
Ingredients
- 200 g fettuccine or preferred pasta
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 cup cremini mushrooms sliced
- ½ cup shiitake mushrooms sliced
- ½ onion finely chopped
- ½ tsp thyme dried or fresh
- ½ tsp black pepper
- Salt to taste
- ½ cup raw cashews soaked for 1 hour
- 1 tbsp lemon juice
- 1 cup unsweetened plant milk like oat or almond
- 1 tbsp nutritional yeast for that subtle cheesy flair
Instructions
- Boil pasta in salted water until al dente. Drain it like your toxic ex and set it aside.
- Heat olive oil in a skillet over medium. Add garlic and onions. Sauté until soft and fragrant.
- Add mushrooms and thyme. Cook until golden brown and irresistible, about 7–9 minutes. Don’t rush the magic.
- Blend soaked cashews, plant milk, lemon juice, nutritional yeast, salt, and pepper until silky smooth. No lumps allowed.
- Pour sauce into the mushroom mix. Stir and simmer for 3–4 minutes until it thickens and looks outrageously creamy.
- Toss pasta into the pan. Coat every noodle like you mean it. Taste, adjust seasoning, and serve immediately.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 470
- Total Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 14g
💊 Vitamins and Minerals (Per Serving)
- Iron: 22%
- Vitamin D: 15%
- Vitamin B6: 18%
- Magnesium: 20%
- Vitamin K: 12%
💡 Tips to Enhance Flavor
- Add white wine while sautéing for an adult upgrade.
- Sprinkle toasted breadcrumbs on top for that crunchy “chef’s kiss” finish.
- Use truffle oil if you’re feeling extra.
- Sub spinach or kale for bonus greens and smugness.
- Pair with a rom-com and no interruptions.