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Creamy Vegan Mushroom Pasta

This succulent and creamy vegan mushroom pasta is a great filling lunch or dinner.

Aromatic mushrooms bathed in a creamy sauce and nestled amid al dente pasta. This vegan pasta dish is so decadent you'll swear it wasn't vegan.

There is something so yummy about sautéed mushrooms. The flavour and texture along with creamy pasta is one of the most satisfying meal experiences in my opinion. And while this dish will suitably fill a tummy, it doesn't leave a heavy feeling.

If you're not vegan, the cashews and coconut cream can be omitted and replaced with a cup of heavy cream, but this will significantly increase the fat and calories of this dish. The vegan parmesan cheese can also be substituted with real Parmigiana Reggiano if desired.



(Makes 4 servings)

  • 1/2 cup raw cashews, soaked, drained, and rinsed

  • 1/2 cup water

  • 8oz dry farfalle pasta (or other favourite pasta)

  • 1/2 teaspoon sea salt, divided

  • 1 tablespoon plant-based butter

  • 1/2 sweet onion, finely diced

  • 1lb cremini mushrooms, sliced

  • 1 teaspoon dried parsley

  • 1/4 teaspoon ground black pepper

  • 1/2 cup white wine

  • 1 can (400ml) unsweetened coconut milk

  • 1/4 cup vegan parmesan cheese, freshly grated (or Parmigiana Reggiano)

  • juice of 1 small lemon



The night before preparing this dish, place the cashews into a bowl and cover with water by at least an inch. Cover the bowl and refrigerate overnight.

Prepare the pasta according to package instructions along with 1/4 teaspoon sea salt. Once cooked, drain, reserving 1 cup of the cooking water. As the pasta cooks, prepare the mushrooms.

All-Clad Sauté Pan, 4-Quart, Silver
All-Clad Sauté Pan, 4-Quart, Silver

In a deep sauté pan over medium-high heat, add the butter. Once the butter becomes foamy, add the onion and mushrooms along with the remaining 1/4 teaspoon sea salt. Sauté until the mushrooms have released their water and they have started to brown (about 12 minutes). Add the parsley and ground black pepper and mix well. Add the white wine and allow it to cook until it evaporates.

As the wine evaporates, drain and rinse the cashews then transfer them to a high-powered blender along with 1/2 cup of water. Blend until smooth. Set aside.

Add the coconut milk to the sauté pan with the grated parmesan cheese. Mix well then add the cashew paste and lemon juice. Again, mix well.

Transfer the cooked pasta to the sauté pan and mix well with the sauce using a little of the reserved pasta water to loosen the sauce if needed.

Serve topped with (optional) additional grated parmesan or ground black pepper.


Nutritional Information Per Serving:

total calories = 399 | total fat = 12.52g | saturated fat = 2.77g | cholesterol = 0mg | sodium = 427mg | net carbohydrates = 44.65g | dietary fibre = 7.39g | sugars = 3.84g | protein = 19.52g

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