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Vegan Creamy Mushroom Pasta with Sun-Dried Tomato

This Vegan Creamy Mushroom Pasta is a comforting delight! Creamy, dreamy sauce with earthy mushrooms and tangy sun-dried tomatoes makes it irresistible.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

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)

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Equipment

  • Large Pot
  • Skillet
  • Blender
  • Measuring cups and spoons
  • Wooden Spoon

Notes

  • 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.