Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
If you’re on the lookout for a deliciously creamy and comforting pasta dish that’s entirely plant-based, look no further! This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato is your answer to a quick weeknight dinner or an impressive meal to share with friends. The combination of earthy cremini mushrooms, tangy sun-dried tomatoes, and a decadent cashew milk sauce makes for a dish that’s rich in flavor yet simple to prepare. Whether you’re a long-time vegan or just curious about meatless meals, this recipe is sure to win you over.
Why You’ll Love This Recipe
This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato is not just another plant-based dish. Here’s why it will become a staple in your kitchen:
- Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
- Flavor-Packed: The umami from the mushrooms combined with the sweetness of sun-dried tomatoes creates a burst of flavor in every bite.
- Nutritious: Packed with vitamins and minerals from the spinach and mushrooms, it’s a meal you can feel good about.
- Customizable: Easily modify this recipe to suit your preferences or what you have on hand.
- Comfort Food: The creamy sauce is comforting and satisfying, making it a great choice for any occasion.
The Essentials
To whip up this delightful dish, you’ll need the following ingredients:
- 8 oz. penne pasta (gluten-free if desired)
- 8 oz. mushrooms (I recommend cremini for their rich flavor)
- 1/2 cup diced sun-dried tomatoes
- 3-5 cloves garlic, minced
- 1 1/2 cups cashew milk (plain, unsweetened)
- 2/3 cup vegetable broth
- 1/4 cup nutritional yeast for a cheesy flavor
- 1/2 tsp. garlic powder
- 3 Tbsp. fresh basil, chopped
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Optional toppings: fresh basil or parsley, kalamata olives, vegan parmesan
What You’ll Need (Gear)
Before you dive into cooking, gather these kitchen essentials:
- Large Pot: For boiling the pasta.
- Skillet: To sauté the mushrooms and garlic.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon or Spatula: For mixing and combining.
- Blender (optional): If you want an ultra-smooth sauce.
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato Cooking Guide
Ready to create your Vegan Creamy Mushroom Pasta with Sun-Dried Tomato? Follow these simple steps:
Step 1: Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
Step 2: Sauté the Mushrooms and Garlic
In a large skillet over medium heat, add a splash of vegetable broth or a drizzle of olive oil. Once hot, add the sliced cremini mushrooms. Sauté for about 5-7 minutes, or until they become golden brown and tender. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
Step 3: Create the Creamy Sauce
To the skillet with the mushrooms, add the cashew milk, vegetable broth, nutritional yeast, and garlic powder. Stir well to combine, allowing the mixture to simmer for about 5 minutes. If you prefer a thicker sauce, let it cook a bit longer or add in some of the reserved pasta water to reach your desired consistency.
Step 4: Incorporate Sun-Dried Tomatoes and Spinach
Next, stir in the diced sun-dried tomatoes and fresh baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through. Season with salt and pepper to taste.
Step 5: Combine Pasta with Sauce
Finally, add the cooked penne pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy mushroom sauce. If it looks too thick, add a little more reserved pasta water to loosen it up.
Step 6: Garnish and Serve
Serve your Vegan Creamy Mushroom Pasta hot, garnished with fresh basil or parsley, kalamata olives, and a sprinkle of vegan parmesan if desired. Enjoy your delicious meal!
Holiday-Friendly Variations
This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato is versatile enough to adapt for different occasions. Here are some variations to try:
- Add Protein: Include chickpeas or lentils for added protein and heartiness.
- Seasonal Veggies: Swap in seasonal vegetables like asparagus or zucchini for a fresh twist.
- Spicy Kick: Add red pepper flakes for a spicy version that will awaken your taste buds.
- Herb-Infused: Experiment with different herbs like thyme or rosemary for a unique flavor.
Insider Tips
- For a creamier sauce, soak your cashews in water for a few hours before blending, then blend them to create a silky smooth texture.
- Feel free to use any type of pasta you prefer; this recipe works well with gluten-free options too!
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For an extra layer of flavor, add a splash of lemon juice before serving to brighten the dish.
Store, Freeze & Reheat
This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato is perfect for meal prep! Here’s how to store, freeze, and reheat your leftovers:
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: To freeze, transfer cooled pasta to a freezer-safe container. It can be stored for up to 3 months.
- Reheat: Thaw in the refrigerator overnight if frozen. Reheat in a skillet over low heat, adding a splash of water or vegetable broth to loosen the sauce.
Reader Questions
Can I use a different type of milk instead of cashew milk?
Absolutely! Any unsweetened plant milk, such as almond or oat milk, can be used as a substitute for cashew milk in this recipe.
How can I make this dish gluten-free?
Simply use gluten-free penne pasta, and you’re all set! The rest of the ingredients are naturally gluten-free.
Can I make this recipe nut-free?
Yes! Substitute the cashew milk with a nut-free alternative like soy milk or coconut milk, and omit the nutritional yeast if you’re sensitive to yeast.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use roasted red peppers for a similar flavor and texture, or omit them entirely for a simpler dish.
Bring It to the Table
Gather your friends and family, and present this Vegan Creamy Mushroom Pasta with Sun-Dried Tomato with pride. It’s not just a meal; it’s an experience that showcases the beauty of plant-based cooking. Whether you’re enjoying it for a cozy dinner at home or serving it at a gathering, this dish is bound to impress and satisfy everyone at the table. So roll up your sleeves, get cooking, and indulge in this creamy, dreamy pasta delight!
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, add a splash of vegetable broth or a drizzle of olive oil. Once hot, add the sliced cremini mushrooms. Sauté for about 5-7 minutes, or until they become golden brown and tender. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- To the skillet with the mushrooms, add the cashew milk, vegetable broth, nutritional yeast, and garlic powder. Stir well to combine, allowing the mixture to simmer for about 5 minutes. If you prefer a thicker sauce, let it cook a bit longer or add in some of the reserved pasta water to reach your desired consistency.
- Next, stir in the diced sun-dried tomatoes and fresh baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through. Season with salt and pepper to taste.
- Finally, add the cooked penne pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy mushroom sauce. If it looks too thick, add a little more reserved pasta water to loosen it up.
- Serve your Vegan Creamy Mushroom Pasta hot, garnished with fresh basil or parsley, kalamata olives, and a sprinkle of vegan parmesan if desired. Enjoy your delicious meal!
Notes
- For a creamier sauce, soak your cashews in water for a few hours before blending.
- This recipe works well with any type of pasta, including gluten-free options.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Add a splash of lemon juice before serving for extra flavor.
