Creamy Vegan Mushroom Pasta

saucy mushroom pasta with spinach in a large pot.

Prep Time 15

Cook Time 35

Resting time 10

Total Time 1

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Cheesy, dreamy, umami-rich vegan mushroom pasta is perfect for a cozy night in when you want something a little special! Includes instructions for stovetop and baked versions.

Make it gluten-free with your choice of pasta. Nut-free option.

Ingredients
US Customary | Metric

½ ounce dried mushrooms, such as porcini or shiitake
1 teaspoon chopped fresh rosemary, optional
3 cups water, divided
2 tablespoons vegan butter
6 cloves garlic, minced
12 ounces cremini and/or white button mushrooms, sliced
1 tablespoon tamari - or soy sauce
¾ cup raw cashews - See Notes for nut-free; soak if not using high-speed blender
7 ounces mild vegan cheese such as Violife, Chao, or Follow Your Heart, cut into cubes - For baked version, you'll need an additional 7 oz package, see below
2 tablespoons chickpea or white miso
2 tablespoons tapioca flour/starch
3 tablespoons nutritional yeast
¾ teaspoon fine sea salt
¾ teaspoon onion powder
dash freshly grated nutmeg
6 ounces raw baby spinach
16 ounces pasta of choice - regular, whole wheat, or gluten-free.
black pepper

For optional baked version:

7 ounces shredded vegan cheese
¾ cup coarse breadcrumbs or panko
1 tablespoon olive oil
½ teaspoon fine sea salt

Instructions

Bring 1 cup of water to a boil. Combine dried mushrooms and rosemary in a small bowl, and add the boiling water. Set aside to steep for 20 minutes.
Preheat a large saute pan over medium/low heat (optional -- if making the baked version, choose an oven-proof skillet large enough to hold the finished pasta (3 liter/quart); use it during both the sauteing and baking.)
Add butter and garlic to the pan and sauté for about 1 minute. Increase heat to medium, and add the sliced mushrooms. Stirring occasionally, saute until the mushrooms are tender, about 15 minutes. Add the tamari, and cook for another minute or so. Remove from heat, and measure out a heaping ½ cup of the mushroom/garlic mixture.
Heat a large pot of water for the pasta. Salt it generously, and cook pasta until not quite al dente. The pasta will finish cooking in the sauce. Drain in a colander.
In a high-speed blender combine the steeped mushroom-rosemary mixture (including the liquid), ½ cup cooked mushroom mixture, cashews, 1 package cheese, miso, tapioca, nutritional yeast, salt, onion powder, and nutmeg. Blend until completely smooth.
Pour the sauce into the saute pan with the mushrooms (if pan isn't large enough to hold the finished recipe, use the pasta pot). Bring to a simmer, and add the cooked pasta to the sauce. Stir to coat. Add the spinach, and cook for a few more minutes or until spinach is wilted and dark green. Taste and add salt and pepper, if desired. For stovetop version, set aside to rest and thicken for 10 to 15 minutes before serving.

For baked version:

Preheat oven to 375 degrees F (190 C). Combine breadcrumbs, olive oil, and salt in a small bowl.
Fold about half of the shredded cheese into the pasta. If you need to transfer the pasta to a baking dish, do that now. Sprinkle the remaining cheese on top, followed by the breadcrumb mixture.
Bake for 15 minutes or until breadcrumbs are lightly brown and crisp. Broil for 2 to 3 minutes, if needed. Let rest 10 minutes, and serve.

Video

Notes

Nut-free - replace the cashews with ½ cup raw sunflower seeds.

Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Freezing not recommended.

The mushroom flavor is even more pronounced after a day or two!

Nutrition info represents stovetop version.

Nutrition