How to make a Creamy Vegan Mushroom Pasta Sauce

Creamy vegan mushroom past dished up, ready to eat

Absolutely divine! Creamy mushroom pasta is already a comfort classic, and making it vegan-friendly adds an extra layer of versatility and healthiness. Using a vacuum blender like the Kuvings Vacuum Blender is a clever twist, ensuring that the cashew cream turns out silky smooth. Plus, it's wonderful to know that such a rich and indulgent dish can be enjoyed completely dairy free.

Equipment used for this recipe

SV400 Kuvings Vacuum Blender

Ingredients

  • 225g Pasta of choice

  • 2 tablespoons Vegan Butter or Olive Oil

  • 2 cups mixed Mushrooms, sliced or chopped into bite-sized pieces

  • 2-3 cloves Garlic, minced

  • 1 small Onion, finely chopped

  • 1/2 cup raw Cashews

  • 1/4 cup Vegetable Stock

  • 1/4 cup Almond Milk

  • 1 tablespoon nutritional Yeast

  • 1/2 tablespoon Lemon Juice

  • 1/2 teaspoon thyme

  • Salt and Black Pepper, to taste

  • Fresh Parsley, for garnish

Method

  1. Prepare the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.

  2. Saute the Mushrooms: In a large skillet, melt the vegan butter or heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are tender and golden brown. Season with salt and pepper, then transfer the mushrooms to a plate and set aside.

  3. Saute the Onion and Garlic: In the same skillet, add a bit more vegan butter or olive oil if needed. Add the minced garlic and chopped onion, and sauté for 2-3 minutes, or until the onion is soft and translucent.

  4. Prepare the Cashew Cream: In the Kuvings Vacuum Blender, combine the raw cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, thyme, salt, and pepper. Blend on high speed until the mixture is smooth and creamy.

  5. Combine and Simmer: Return the sautéed mushrooms to the skillet with the onion and garlic. Pour the cashew cream over the mushrooms and stir to combine. Simmer the sauce for 2-3 minutes, or until heated through and slightly thickened.

  6. Pour Over Pasta: Pour the creamy mushroom sauce over the cooked pasta and toss through.

  7. Serve: Divide the creamy mushroom pasta among plates or bowls. Garnish with fresh parsley and additional black pepper, if desired. Serve hot, enjoy!

Tips

  • Substitute: If you don’t want to use Nutritional Yeast, add ½ tablespoon dried Mushroom Powder + 1 teaspoon Onion Powder instead.

  • Use as much or as little of the sauce to suit your taste preferences.

  • If needed, adjust salt and pepper accordingly.

  • This recipe easily doubles or triples to feed a large group.

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