As soon as the leaves change colour and start to fall, I'm craving comfort food. There's just something magical about a warm, creamy bowl of pasta that warms the body and the soul.
This Creamy Mushroom Pasta is a quick one inspired by The Happy Pear (famous for their 5 minute meals and infectiously positive outlooks). I made a few changes because that's how I roll. (PS, it takes longer than 5 minutes).
Browning the veggies intensifies their flavour and transforms the sauce. The mushrooms and onions are a wonderful flavour combination on their own; but you can easily add Brussels, leeks, cauliflower or any of your favourite veggies to change things up.
Quick and easy, packed full of flavour, and beyond scrumptious, this vegan pasta dish is perfect for that crazy mid-week hustle or when you get a sudden craving for some carbs STAT.
Quick and Easy Vegan Pasta Recipes
Here are some other everyday, quick and easy vegan dinner ideas:
Creamy Rosé Veggie Pasta - a family favorite, easy, nourishing and super delicious.
Fast, Fresh Tomato & Spinach Fettuccine - super easy and delicious with vegan feta!
Roasted Red Pepper Harissa Pasta - spicy, creamy and delicious.
Did you make my Quick Creamy Vegan Mushroom Pasta recipe?
If so, please leave a comment and a rating below.
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Quick and Creamy Mushroom Pasta Sauce
INGREDIENTS
Mushroom Sauce
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cups mushrooms (variety), rough chop
- 2-3 cloves garlic, minced
- 1-2 teaspoons dry thyme and/or oregano leaves
- fresh cracked black pepper and salt, to taste
- ½ cup veggie broth
- 3 tablespoons tamari/soy sauce
- 1-2 cups spinach, cut into ribbons
- 1 teaspoon hot pepper flakes, to taste
- 4 servings whole grain pasta (I use Kamut)
Cashew Sauce
- ⅔ cup toasted cashew nuts
- 1 cup hot water, boiled + 1 cup reserve pasta water
- 2 small cloves garlic
- half a lemon, juice
- salt, to taste
- 1 teaspoon red pepper flakes, to taste
- fresh parsley, chopped (optional)
INSTRUCTIONS
Prep Work
- Dice the onion (white or yellow) and mince the garlic. Rough chop the mushrooms. Slice the spinach into ribbons.
- Prepare the broth. I use this one.
Mushroom Sauce
- In large non-stick skillet/wok style pan over high heat, add the onions and mushrooms. Stir for a few minutes until they start to brown.
- Add a splash of vegetable broth as necessary to prevent sticking. Add the garlic, thyme, oregano, and S&P. Continue to cook until the mushrooms and onions are soft and fragrant.
- Add 3 tbsp of tamari (soy sauce) and fry for another 2 minutes.
- Taste and adjust seasonings as necessary.
- Add spinach ribbons, stir to incorporate, and remove from heat.
Pasta
- Cook the pasta as per package directions. Reserve one cup of salty pasta water before draining.
Cashew Sauce
- Toast the cashew nuts in a dry pan.
- In the cup of a high-speed blender (such as Vitamix), place the toasted cashew nuts, 1 cup of boiled water, any remaining broth, garlic cloves, lemon juice, salt, and blend until smooth. The mixture will be the consistency of thick(ish) milk.
- Put the mushroom pan back on medium to high heat, add the cashew sauce, half of the pasta water and allow to reduce for a couple minutes.
- Add the cooked, drained pasta to the mushrooms. If the sauce becomes too thick, add a splash of pasta water.
- Add the chopped parsley and hot pepper flakes.
- Taste and adjust seasonings as necessary.
- Serve hot and fresh immediately.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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