This creamy vegan mushroom pasta is the perfect date night dinner. Made with soaked cashew sauce, it’s a delicious dish for mushroom lovers!
This dish is made with simple ingredients, but you can easily adapt it to make it even fancier.
- Use wild mushrooms instead of regular mushrooms.
- Make homemade pasta.
What Mushrooms Should You Use?
You can use your favourite mushrooms for this recipe. We recommend using a mix of different mushrooms for texture and taste. We used Cremini, Oyster and small Portobello in our recipe, it was so good!
What Ingredients to Use for this Creamy Cashew Sauce?
- Raw cashews : it’s important to use raw instead of roasted here. It’s our base to get a creamy sauce. Make sure you soaked the cashews at least 4 hours or overnight for best results. You don’t want your sauce to be grainy.
- Milk of choice: if you’re using a plant-based milk, make sure it’s unsweetened. Plain Almond or Soya milk will work well. You can also use cow milk if you are not vegan.
- Nutritional yeast: it will give the sauce a cheesy flavour.
- Garlic powder: that garlicky flavour.
- Onion powder: sweet and savoury taste to the dish.
- Lemon juice: a little bit of acidity.
- Salt and pepper: be generous on the seasoning.
How to Make Fried Sage
- First, you want to remove the leaves from the stem.
- In a small pan over high heat, add neutral oil. Make sure it starts to bubble.
- Add the sage leaves by batches and cook it for 15 seconds.
- Remove from the pan and use a paper towel to remove any excess of oil.
How to Perfect this Creamy Vegan Mushroom Pasta?
- Make sure you soak the cashews overnight. It’s the base of our sauce and we want it to be creamy.
- Don’t overcook the pasta. It will continue to cook on the sauce.
- Preserve the pasta water. We will add some pasta water to the sauce to add some flavours and to glue the pasta and sauce together.
- Any leftovers? We recommend adding a bit of milk or water when you reheat the pasta.
Other Pasta Recipes to Try :
Vegan Creamy Mushroom Pasta With Fried Sage
4
servings20
minutes15
minutes1h
This creamy vegan mushroom pasta is the perfect date night dinner. Made with soaked cashew sauce, it’s a delicious dish for mushroom lovers!
Ingredients
375g of linguine or spaghetti
- For the sauce
100g of raw cashews (approx 1 ⅓ cup), soaked overnight or at least 4 hours
1 ½ cup of milk of choice (choose unsweetened plant milk)
2 tbsp of nutritional yeast
¼ tsp of garlic powder
¼ tsp of onion powder
Juice of ½ lemon
½ tsp of salt, pepper to taste
- Mushrooms
+/- 450g of mix mushrooms (choose your favorites), finely sliced
2 shallots, finely chopped
3 garlic cloves, chopped
2 tbsp of olive oil
- Fried sage
+/- 20 sage leaves
¼ cup of neutral oil for frying
Instructions
- Cook the pasta according to instructions. Keep some pasta water for the sauce (½ cup).
- Fry the sage leaves. In a small pan over high heat, add neutral oil. Make sure it starts to bubble. Add the sage leaves in batches and cook it for 15 seconds. Remove from the pan and use a paper towel to remove any excess of oil.
- Make the sauce. In a blender combine all ingredients for the sauce. Blend for a few minutes until you get a creamy texture.
- In a large pan, add the olive oil and cook the mushrooms for approximately 5 minutes. We recommend cooking mushrooms in 2 different batches to make sure they have enough space to cook.
- Add shallots, garlic, salt and pepper. Cook for 2 more minutes.
- Add the sauce to the mushroom mixture and mix well. Add pasta and cover with sauce. Depending on consistency, you can add pasta water.
- Serve the pasta with fried sage.
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