Vegan Creamy Mushroom Pasta with Sun-Dried Tomato

This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato is the kind of dish that brings comfort and satisfaction to the table. Imagine twirling your fork around perfectly cooked penne pasta, enveloped in a creamy, dreamy sauce that’s bursting with flavor. The combination of earthy mushrooms, tangy sun-dried tomatoes, and the richness of cashew milk creates an irresistible meal that everyone will love. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this recipe is a must-try.

Why You’ll Keep Making It

There are countless reasons to fall in love with this Vegan Creamy Mushroom Pasta with Sun-Dried Tomato. First and foremost, it’s incredibly easy to prepare, making it perfect for a weeknight dinner. The creamy sauce is made without any dairy, so you can enjoy a rich flavor without the heaviness. Additionally, it’s packed with nutrients from the mushrooms and spinach, ensuring that you’re fueling your body with wholesome ingredients. The sun-dried tomatoes add a delightful tang that elevates the dish, and it’s all topped off with fresh basil for an aromatic finish. It’s comfort food at its best, and you’ll find yourself reaching for this recipe time and time again.

What Goes In

To create this delicious Vegan Creamy Mushroom Pasta with Sun-Dried Tomato, you’ll need the following ingredients:

• 8 oz. penne pasta (gluten-free if desired)
• 8 oz. mushrooms (cremini mushrooms work wonderfully)
• 1/2 cup diced sun-dried tomatoes (packed in oil for added flavor)
• 3-5 cloves garlic (depending on your love for garlic)
• 1 1/2 cups cashew milk (plain and unsweetened)
• 2/3 cup vegetable broth
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1/2 tsp. garlic powder
• 3 Tbsp. fresh basil (chopped)
• 2 cups fresh baby spinach
• Salt and pepper (to taste)
• Fresh basil or parsley, kalamata olives, vegan parmesan (for serving)

Essential Tools for Success

Before you start cooking, make sure you have these essential tools on hand:

• Large pot (for boiling the pasta)
• Skillet (to sauté the mushrooms and garlic)
• Blender (or immersion blender for the sauce)
• Measuring cups and spoons (for accuracy)
• Wooden spoon (for mixing)

Vegan Creamy Mushroom Pasta with Sun-Dried Tomato, Made Easy

Now, let’s dive into the step-by-step process of creating this delightful dish.

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving a bit of the pasta water for later use.

Step 2: Sauté the Aromatics

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 3: Create the Creamy Sauce

In a blender, combine the cashew milk, vegetable broth, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy. Pour the sauce into the skillet with the sautéed mushrooms and garlic, stirring to combine.

Step 4: Add Sun-Dried Tomatoes and Spinach

Stir in the diced sun-dried tomatoes and fresh baby spinach. Cook for an additional 2-3 minutes until the spinach wilts down and the sauce is heated through.

Step 5: Combine Pasta and Sauce

Add the cooked penne pasta to the skillet, tossing everything together until the pasta is well-coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 6: Serve and Garnish

Serve the Vegan Creamy Mushroom Pasta with Sun-Dried Tomato in bowls, garnished with fresh basil or parsley, kalamata olives, and a sprinkle of vegan parmesan if desired. Enjoy every bite of this comforting dish!

Variations by Season

One of the best aspects of this recipe is its versatility. Here are a few seasonal variations to keep things exciting:

• Spring: Add asparagus and peas for a fresh, vibrant touch.
• Summer: Toss in cherry tomatoes and zucchini for a light, summery twist.
• Fall: Incorporate roasted butternut squash and sage for an autumn-inspired flavor.
• Winter: Use kale or roasted Brussels sprouts for a hearty winter meal.

Behind-the-Scenes Notes

When making this Vegan Creamy Mushroom Pasta with Sun-Dried Tomato, the quality of your ingredients matters. Opt for high-quality sun-dried tomatoes packed in oil for more flavor. Additionally, soaking the cashews overnight can yield an even creamier sauce, but if you’re short on time, feel free to use store-bought cashew milk as a shortcut.

• For added protein, consider adding chickpeas or lentils to the dish.
• This recipe is perfect for meal prep; make a big batch and enjoy leftovers throughout the week.
• Feel free to experiment with different types of mushrooms such as shiitake or portobello for unique flavors.

Freezer-Friendly Notes

This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato can be frozen for later enjoyment. To do so, let the dish cool completely before transferring it to an airtight container. It can be stored in the freezer for up to three months. When ready to eat, simply thaw in the refrigerator overnight and reheat on the stove over low heat, adding a splash of vegetable broth or water to loosen the sauce.

Quick Questions

Can I use a different type of pasta?

Absolutely! This recipe works well with any pasta shape you prefer. Just ensure to follow the cooking instructions on the package.

Is there a nut-free alternative for the sauce?

Yes! You can substitute the cashew milk with unsweetened oat milk or soy milk and add a tablespoon of tahini for creaminess without nuts.

How can I make this dish spicier?

If you enjoy a bit of heat, add red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta in advance. Combine them just before serving for the best texture.

You Might Also Like

• Vegan Pizza Dough
• Creamy Vegan Pasta
• Vegan Taco Salad
• Vegan Chocolate Cake

Save & Share

If you enjoyed making this Vegan Creamy Mushroom Pasta with Sun-Dried Tomato, don’t forget to save and share this recipe with your friends and family! It’s a fantastic way to introduce more plant-based meals into your lives. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is bound to impress.

This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato is a delightful combination of flavors and textures that will make your taste buds dance with joy. The creamy sauce, hearty mushrooms, and tangy sun-dried tomatoes create a dish that’s not only satisfying but also nourishing. With its easy preparation and endless variations, this recipe is sure to become a staple in your kitchen. Enjoy every bite, and happy cooking!