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–+ servings

Dairy Free Creamy Mushroom Pasta

Victoria DeMelo
If you are looking for comfort and a wholesome dinner recipe, this Dairy FreeCreamy Mushroom Pasta delivers a delightful experience. Penne noodles mingle with a luxurious cashew cream sauce, complemented by sautéed onions, garlic, and beautifully browned cremini mushrooms. Enhanced with aromatic spices and optional white wine, this dairy-free dish offers a satisfying and wholesome dinner option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Servings 6 Servings
Calories 550 kcal

Ingredients
  

  • 12 oz Penne
  • 2 Tablespoons Olive Oil
  • 1 Onion
  • 4 Cloves Garlic
  • 16 oz Cremini Mushrooms sliced
  • 1 Cup Raw Cashews soaked in water overnight
  • 1 Cup Vegetable Broth
  • 1 Teaspoon Salt, Pepper, Onion Powder, Garlic Powder (each)
  • ¼ Cup Nutritional Yeast
  • ½ Cup Dry White Wine
  • ¼ Cup Pasta Water (from cooking the penne)
  • Parsley to garnish

Instructions
 

  • If using cashews, soak them in hot water for 1 hour or overnight. Drain and rinse before use.
    1 Cup Raw Cashews
  • Cook the penne noodles according to the package instructions. Reserve 1/4 cup of pasta water before draining.
    12 oz Penne
  • In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
    2 Tablespoons Olive Oil, 1 Onion, 4 Cloves Garlic
  • Add sliced mushrooms to the skillet. Allow them to brown without adding salt, stirring occasionally. This helps draw out the mushroom's natural liquid.
    16 oz Cremini Mushrooms
  • In a blender, combine soaked cashews (or canned coconut cream) and vegetable broth. Blend until smooth.
    1 Cup Vegetable Broth
  • Pour the cashew cream (or coconut cream) mixture into the skillet with browned mushrooms and onions.
  • Add salt, black pepper, garlic powder, onion powder, and nutritional yeast. Stir well to combine.
    1 Teaspoon Salt, Pepper, Onion Powder, Garlic Powder, ¼ Cup Nutritional Yeast
  • If using white wine, pour it into the skillet to deglaze the pan. Allow it to simmer for 2-3 minutes to cook off the alcohol.
    ½ Cup Dry White Wine
  • Add the cooked and drained penne noodles to the skillet. Toss to coat the pasta with the creamy mushroom sauce. If needed, add 1/4 cup of reserved pasta water to adjust the consistency.
    ¼ Cup Pasta Water (from cooking the penne)
  • Garnish the creamy mushroom pasta with chopped fresh parsley. Serve immediately.
    Parsley

Nutrition

Serving: 57g (1 Serving)Calories: 550kcalCarbohydrates: 64gProtein: 15gFat: 28gSaturated Fat: 5gSodium: 650mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 100IUVitamin C: 8mgCalcium: 60mgIron: 4mg
Keyword 30 minute dinner, creamy pasta, dairy free, dinner recipe, easy dinner, plant based, vegan
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