I cook this pasta when I want something comforting that still feels bright and fresh. The mushrooms carry a deep, savory backbone while sun-dried tomatoes punch through with an intense, slightly sweet chew. It’s a dish that comes together quickly, feeds a small family, and keeps well for lunches.
There’s no heavy cream here—just cashew milk and nutritional yeast for a creamy, savory sauce that stays light. I lean on simple techniques: brown the mushrooms, blend the dairy-free elements into a cohesive sauce, and finish with fresh basil and spinach for lift.
Below you’ll find exact ingredients and a step-by-step method I use every time. I’ll also share why this is one of my go-to weeknight meals, common things not to do, equipment notes, and storing/reheating tips so the second helping tastes just as good.
Ingredients at a Glance
- 8 oz penne pasta (gluten-free if desired) — the pasta carries the sauce; cook al dente so it finishes in the skillet without turning mushy.
- 8 oz mushrooms (I use cremini) — the main savory element; slice so they brown evenly.
- 1/2 cup diced sun-dried tomatoes — concentrated tomato flavor; dice if they come in larger pieces so they distribute through the pasta.
- 3–5 cloves garlic — adds aromatic backbone; adjust to taste between 3 and 5.
- 1 1/2 cups cashew milk (plain, unsweetened) — provides creaminess without dairy; use unsweetened to avoid off-flavors.
- 2/3 cup vegetable broth — adds savory depth and prevents sticking if you’re sautéing without oil.
- 1/4 cup nutritional yeast — gives a cheesy, umami lift and helps thicken the sauce slightly.
- 1/2 tsp. garlic powder — boosts garlic flavor evenly through the sauce.
- 3 Tbsp fresh basil — chiffonade right before adding so it stays fragrant and bright.
- 2 cups fresh baby spinach — stirred in at the end to wilt; adds color and freshness.
- Salt/pepper to taste — essential final seasoning; add incrementally and taste.
- Fresh basil or parsley, kalamata olives, vegan parmesan — optional garnishes; use one or a combination to finish the dish.
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato: How It’s Done
- Bring a large pot of salted water to a boil and cook 8 oz penne according to package instructions until al dente. Drain the pasta and set aside.
- While the pasta cooks, slice 8 oz mushrooms, mince 3–5 cloves garlic (to taste), dice the 1/2 cup sun-dried tomatoes if not already diced, and chiffonade (thinly slice) 3 Tbsp fresh basil. Measure the remaining ingredients: 1 1/2 cups cashew milk, 2/3 cup vegetable broth, 1/4 cup nutritional yeast, 1/2 tsp garlic powder, and 2 cups baby spinach.
- Heat a large skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they release their liquid and begin to brown, about 7 minutes. If you prefer a no-oil method and the pan begins to stick, add about 3 tablespoons of the 2/3 cup vegetable broth to the skillet as needed while sautéing.
- Add the minced garlic and the diced sun-dried tomatoes to the mushrooms. Stir and cook until fragrant, about 1 minute.
- Pour in the 1 1/2 cups cashew milk and the remaining vegetable broth (if you used some for sautéing, add the rest now so the total used equals 2/3 cup). Add the 1/4 cup nutritional yeast and 1/2 tsp garlic powder. Stir well to combine.
- Bring the mixture to a light simmer and cook, stirring occasionally, for 3–4 minutes to heat through and allow flavors to meld.
- Add the chopped basil and the drained pasta to the skillet. Toss everything together so the pasta is coated in the sauce.
- Continue to cook and toss the pasta and sauce over medium heat for 5–10 minutes, until the pasta has absorbed most of the sauce and the sauce has thickened to your liking. Stir occasionally to prevent sticking.
- In the last 2 minutes of cooking, stir in the 2 cups fresh baby spinach and cook until wilted.
- Taste and season with salt and pepper as desired. Serve immediately, garnished if you like with additional fresh basil or parsley, kalamata olives, or vegan parmesan.
Why It’s My Go-To
This pasta balances quick prep with bright, layered flavor. It takes pantry-friendly items—dried pasta, sun-dried tomatoes, nutritional yeast—and turns them into something that feels made-from-scratch. The mushrooms give depth; the sun-dried tomatoes keep each bite interesting; the cashew milk and nutritional yeast build a creamy mouthfeel without heaviness.
It’s forgiving. If you’re short on time, the sauté and simmer stages are flexible by a few minutes. Leftovers reheat well, and the dish scales easily for two or four people. For those nights when you want a plant-based meal that doesn’t skimp on richness, this is the one I reach for.
Low-Carb/Keto Alternatives
Want to lower the carbs while keeping the same flavor profile? Swap the penne for a low-carb noodle alternative—think a spiralized vegetable noodle or a shirataki-style option—and follow the same sauce method. Reduce the cashew milk slightly if you want a thicker coating on reduced-volume noodles, and be mindful of overall liquid so the sauce concentrates rather than dilutes.
If you’re tracking macros, increase the mushroom portion slightly for more bulk without adding carbs, and load up on the spinach and basil for volume and vitamins.
Setup & Equipment
Essentials
- Large pot — for boiling the pasta with room to keep it from sticking together.
- Large skillet — for sautéing mushrooms and finishing the pasta in the sauce; a wide pan helps you toss evenly.
- Colander — to drain pasta quickly.
Nice to Have
- Microplane or fine grater — for garnishes like vegan parmesan or zest if you choose to add citrus later.
- Tongs — useful for tossing pasta in the skillet without breaking it.
Don’t Do This
- Don’t skip browning the mushrooms. If you crowd the pan or stop before they release and reabsorb their liquid, they won’t develop the savory concentration the dish needs.
- Don’t pour all liquid in at once and walk away. The sauce benefits from a gentle simmer and occasional stirring so the nutritional yeast dissolves and the flavors meld.
- Don’t overcook the pasta at the boiling stage. The pasta finishes in the skillet; if it’s already mushy when you add it, the texture will suffer.
Fresh Takes Through the Year
In spring and summer, double the basil and finish with a handful of chopped cherry tomatoes for brightness; serve slightly earlier so the herbs stay fresh. In fall and winter, switch to a mix of cremini and shiitake mushrooms for earthier depth and serve with a sprinkle of toasted walnuts if you want crunch.
Keep an eye on sun-dried tomatoes: the oil-packed versions are richer, while packed-dry ones will rehydrate faster in the sauce. Either works; just adjust texture expectations.
If You’re Curious
Why cashew milk? It’s neutral and creamy and blends seamlessly with nutritional yeast for that “cheesy” quality. Other plant milks can work, but unsweetened and neutral-tasting varieties yield the best result.
Nutritional yeast is doing more than flavor—it adds body. If you omit it, the sauce will be thinner and less savory. If you’re avoiding yeast for any reason, increase the cashew milk slightly and consider a touch more salt and garlic to compensate.
Refrigerate, Freeze, Reheat
Refrigerate: Store in an airtight container for up to 3–4 days. The sauce will thicken as it chills; that’s normal. Before storing, cool to room temperature to protect the texture.
Freeze: I don’t recommend freezing the assembled pasta—it changes the texture of both the mushrooms and the pasta. If you must, freeze portions in airtight containers for up to 1 month and expect softer pasta on thawing.
Reheat: Reheat gently on the stovetop over low heat with a splash of water or additional cashew milk to loosen the sauce. Stir frequently. Microwaving works in a pinch; add a tablespoon or two of liquid and stir every 30–45 seconds until hot.
FAQ
- Can I use a different pasta shape? Yes. Any short pasta works; keep the 8 oz quantity and adjust cooking time per the package.
- Can I make this oil-free? Absolutely. The recipe notes using vegetable broth if the pan begins to stick—use that technique throughout instead of oil.
- Is there a nut-free option for the creaminess? If you need to avoid cashews, a thicker oat milk or a blended silken tofu can work, but be aware these change the final texture and flavor.
- Can I add protein? Yes. Cubed tofu, tempeh, or a plant-based sausage added when you sauté the mushrooms will integrate well. If using tofu, press it first for better texture.
- How do I prevent the sauce from becoming grainy? Stir the nutritional yeast into the liquid and heat gently; prolonged high heat can change its texture. A short simmer is enough.
See You at the Table
This is one of those dependable dinners that’s simple to execute and generous in flavor. It’s flexible across dietary preferences, quick enough for weekdays, and forgiving when life runs late. Make it once the way I wrote here, and you’ll already have a couple of ways to personalize it next time.
If you try it, tell me which garnish you picked—olive brine or a shower of vegan parmesan? I love hearing how readers tweak it to match their weeknight rhythms.
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
Ingredients
Ingredients
- 8 oz.penne pasta gluten-free if desired
- 8 oz.mushrooms I use cremini
- 1/2 cupdiced sun-dried tomatoes*
- 3-5 clovesgarlic
- 1 1/2 cupscashew milk plain, unsweetened
- 2/3 cupvegetable broth
- 1/4 cupnutritional yeast
- 1/2 tsp.garlic powder
- 3 Tbsp.fresh basil
- 2 cupsfresh baby spinach
- Salt/pepper to taste
- Fresh basil or parsley kalamata olives, vegan parmesan
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook 8 oz penne according to package instructions until al dente. Drain the pasta and set aside.
- While the pasta cooks, slice 8 oz mushrooms, mince 3–5 cloves garlic (to taste), dice the 1/2 cup sun-dried tomatoes if not already diced, and chiffonade (thinly slice) 3 Tbsp fresh basil. Measure the remaining ingredients: 1 1/2 cups cashew milk, 2/3 cup vegetable broth, 1/4 cup nutritional yeast, 1/2 tsp garlic powder, and 2 cups baby spinach.
- Heat a large skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they release their liquid and begin to brown, about 7 minutes. If you prefer a no-oil method and the pan begins to stick, add about 3 tablespoons of the 2/3 cup vegetable broth to the skillet as needed while sautéing.
- Add the minced garlic and the diced sun-dried tomatoes to the mushrooms. Stir and cook until fragrant, about 1 minute.
- Pour in the 1 1/2 cups cashew milk and the remaining vegetable broth (if you used some for sautéing, add the rest now so the total used equals 2/3 cup). Add the 1/4 cup nutritional yeast and 1/2 tsp garlic powder. Stir well to combine.
- Bring the mixture to a light simmer and cook, stirring occasionally, for 3–4 minutes to heat through and allow flavors to meld.
- Add the chopped basil and the drained pasta to the skillet. Toss everything together so the pasta is coated in the sauce.
- Continue to cook and toss the pasta and sauce over medium heat for 5–10 minutes, until the pasta has absorbed most of the sauce and the sauce has thickened to your liking. Stir occasionally to prevent sticking.
- In the last 2 minutes of cooking, stir in the 2 cups fresh baby spinach and cook until wilted.
- Taste and season with salt and pepper as desired. Serve immediately, garnished if you like with additional fresh basil or parsley, kalamata olives, or vegan parmesan.
Equipment
- Large Pot
- Large Skillet
- Colander
Notes
*Sun-dried tomato:
I use about 2.5 oz. dry sun-dried tomatoes (not oil-packed).
Milk:
I prefer this dish with cashew milk since it has a thick, creamy consistency. Substitute with soy, almond, etc. as long as it's plain & unsweetened. (The sauce runs a bit thinner with almond milk and will slightly alter the taste.)
Pasta:
Use your favorite pasta – fettuccine, linguine, fusilli, etc. (I love a brown rice & quinoa blend for gluten-free.)
Variations:
Add onion, grape tomatoes, asparagus, shallot, roasted bell pepper, peas, etc.
Storing:
This is best enjoyed the same day, as leftovers tend to soak up the remaining sauce.
