Creamy Cremini Mushroom Pasta

This luscious and creamy vegan pasta features sautéed cremini mushrooms and a miso-spiked cashew cream sauce.

I am never not amazed by the magic of using cashews as a dairy substitute – and cashew cream in creamy pastas, in particular.

Creamy mushroom pasta is one of my all-time favorite things to eat – if it’s on a restaurant menu, I’m ordering it! – so I’ve been wanting to develop a dairy-free recipe for a while. And after a handful of tests, I’ve finally nailed down the vegan version of my dreams!

This dish uses plain ol’ cremini mushrooms, which are available in nearly every supermarket. The from-scratch cashew cream sauce (i.e. soaked and blended cashews) is jazzed up with miso and nutritional yeast to create that savory, “cheesy” flavor. Lastly, a generous sprinkle of freshly ground back pepper gives it a cacio e pepe vibe.

Key Ingredients + Substitutions

• Cremini Mushrooms: a.k.a. “baby bella”, these mild brown mushrooms are widely available and affordable. If you’re a fan of oyster and/or shiitake mushrooms, you could use them here as well.
• Raw Cashews: Soaked in boiling water then blended, they are singlehandedly what make this plant-based sauce rich and creamy. Can be substituted with blanched [skinless] almonds. (Do not use roasted cashews.)
• White Miso: This Japanese fermented soybean paste lends an umami note to this pasta. Look for it in the refrigerated section next to things like tofu and kimchi.
• Nutritional Yeast: When paired with miso, it makes vegan pastas taste “cheesy” so don’t skip it.
• Vinegar: Just a tiny bit is needed to round out the sauce. Use something mild, like white wine, champagne, or apple cider.
• Nutmeg: A standard addition to classic cream sauces, giving them a warming, slightly earthy note. Freshly grated [on a Microplane] nutmeg is always best. But if you don’t already have this in your spice drawer, you can skip it.
• Pasta: Cashew cream sauce works best on long pastas like spaghetti, pappardelle, or tagliatelle.

How to Make Vegan Creamy Mushroom Pasta (Step-by-Step Photos)

Find the complete instructions with ingredient amounts in the printable recipe card below.

Step 1: Soak the Cashews

Place the nuts in a blender and add boiling water. Set aside for at least 25 minutes so they can soften.

Step 2: Sauté the Mushrooms

Cook the mushrooms in a large skillet over medium-high heat until all the moisture is evaporated and they’re lightly golden, about 12 minutes.

Step 3: Blend the Sauce

To the blender, add miso, nutritional yeast, olive oil, a bit of vinegar, and raw garlic. Blend until completely smooth and there are no bits of cashew left.

Step 4: Combine with Pasta

Cook your pasta in generously salted water (don’t hold back – it should be as salty as the ocean!) until it is almost al dente. Scoop out some starchy pasta water before draining.

Immediately add the hot pasta to the skillet with the mushrooms, along with the cashew sauce, nutmeg, and lots of black pepper. Cook for 1 more minute while continually tossing with tongs until the sauce is thick and creamy, and the pasta is al dente.

Must-Read Expert Tips

• Don’t rush the cashews. Be patient and let the cashews soak for the entire time indicated; it’s imperative that they soften for long enough to be blended into a creamy sauce. Similarly, don’t rush the blending – make sure all the nuts get totally pulverized.
• Use white miso. a.k.a. “shiro miso”. If you’re new to miso, you’ll notice there are several types on store shelves. White miso has the mildest flavor, which is ideal for a delicate sauce like this.
• Use freshly cracked black pepper. This creamy pasta has a cacio e pepe vibe, so it gets a lot of its personality from black pepper. This recipe is not a job for that finely ground pepper powder in the little tin. Use a pepper grinder set to the coarse setting, if you have one.
• Don’t wash the mushrooms. Unless they are literally covered in dirt, wipe them with a damp paper towel instead to prevent them from absorbing water and becoming gummy.

Why I Make the Sauce From Scratch

A lot of creamy vegan pasta recipes use store-bought dairy substitutes. I personally prefer to make cashew cream from scratch. Yes, it’s a bit of extra time and yes, you need to clean the blender, but the results are superior.

Firstly, there’s no chemical aftertaste, which can often happen with store-bought options. Secondly, the results are consistent every time, whereas different brands of vegan products can yield wildly different results.

Serving Suggestions

Like most creamy pastas, this is best served right away because the pasta tends to soak up the sauce and dry up pretty quickly. If you’d like to add a veggie side dish, I recommend this pan-fried zucchini, charred asparagus, or Mediterranean pan-fried eggplant.

FAQs

More Plant-Based Pastas to try

• Dried Porcini Mushroom Pasta
• Lemony Pea Pesto Pasta
• Tomato Orzo Skillet with White Beans
• Lemon Zucchini Pasta with Chickpeas

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe