Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
If you’re on the hunt for a comforting, creamy dish that satisfies your pasta cravings while being completely plant-based, look no further than this Vegan Creamy Mushroom Pasta with Sun-Dried Tomato. This dish is rich, indulgent, and bursting with flavor, thanks to the combination of earthy mushrooms, tangy sun-dried tomatoes, and a luscious creamy sauce made from cashew milk. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress everyone at the table, whether they’re vegan or not. Let’s dive in!
Why It Deserves a Spot
There are countless pasta recipes out there, but this one stands out for several reasons. First, it’s incredibly creamy without any dairy. The cashew milk and nutritional yeast create a rich texture and flavor that rivals traditional cream sauces. Second, the combination of mushrooms and sun-dried tomatoes adds depth and complexity, making every bite a delightful experience. Lastly, this dish is simple to prepare, making it a go-to option for busy weeknights or when you want to impress guests without spending hours in the kitchen.
The Essentials
To make this Vegan Creamy Mushroom Pasta with Sun-Dried Tomato, you’ll need the following ingredients:
- 8 oz. penne pasta (gluten-free if desired)
- 8 oz. mushrooms (I use cremini, but button mushrooms work too)
- 1/2 cup diced sun-dried tomatoes (preferably packed in oil for added flavor)
- 3-5 cloves garlic (minced for maximum flavor)
- 1 1/2 cups cashew milk (plain and unsweetened)
- 2/3 cup vegetable broth
- 1/4 cup nutritional yeast (for that cheesy flavor)
- 1/2 tsp garlic powder
- 3 tbsp fresh basil (chopped)
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
- Kalamata olives (optional, but highly recommended)
- Vegan parmesan (for an extra cheesy touch)
Before You Start: Equipment
Before jumping into the cooking process, gather these essential tools:
- Large pot – for boiling the pasta.
- Skillet – to sauté the mushrooms and garlic.
- Measuring cups and spoons – for accurate ingredient measurements.
- Wooden spoon – to stir and combine ingredients.
- Knife and cutting board – for chopping the vegetables.
Make Vegan Creamy Mushroom Pasta with Sun-Dried Tomato: A Simple Method
Now that you have your ingredients and equipment ready, let’s get cooking! Follow these simple steps:
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once done, drain and set aside, reserving a cup of the pasta water for later.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender. Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
Step 3: Create the Creamy Sauce
Lower the heat, and pour in the cashew milk and vegetable broth. Stir in the nutritional yeast, garlic powder, and fresh basil. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Step 4: Combine Everything
Add the cooked penne pasta and baby spinach to the skillet. Toss everything together until the spinach wilts and the pasta is evenly coated with the creamy sauce. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
Serve the pasta warm, garnished with fresh basil or parsley, kalamata olives, and a sprinkle of vegan parmesan if desired. Enjoy your delicious Vegan Creamy Mushroom Pasta with Sun-Dried Tomato!
Variations by Season
This recipe is versatile and can easily be adapted with seasonal ingredients. Here are some ideas:
- Spring: Add asparagus or peas for a fresh and vibrant dish.
- Summer: Toss in some cherry tomatoes and zucchini for a light, summery twist.
- Fall: Incorporate roasted butternut squash or pumpkin for a cozy autumn flavor.
- Winter: Use kale or Swiss chard instead of spinach for a heartier green option.
Cook’s Commentary
This Vegan Creamy Mushroom Pasta with Sun-Dried Tomato is one of those recipes that not only pleases the palate but also warms the heart. The creamy sauce beautifully envelops the pasta, while the mushrooms provide a satisfying umami punch. The sun-dried tomatoes add a lovely tang that balances the richness perfectly. Feel free to customize it with your favorite veggies or herbs; the options are limitless!
Storage & Reheat Guide
This dish keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness. When you’re ready to enjoy leftovers, simply reheat in a skillet over low heat, adding a splash of plant-based milk or vegetable broth to loosen the sauce as needed. Stir until warmed through, and enjoy your quick and easy meal!
Common Qs About Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
Can I use other types of pasta?
Absolutely! You can use any pasta you prefer, including gluten-free options. Just adjust the cooking time according to the package instructions for the pasta you choose.
Is the sauce nut-free?
The original recipe uses cashew milk; however, you can substitute it with oat milk or any other nut-free plant-based milk to make it suitable for those with nut allergies.
Can I make this dish ahead of time?
You can prepare the sauce and pasta separately ahead of time. When ready to serve, combine them and heat through. However, for best texture, it’s recommended to add the spinach right before serving.
What can I use instead of nutritional yeast?
If you don’t have nutritional yeast, you can omit it, but the dish will lose some of its cheesy flavor. Alternatively, you can try using a vegan cheese sauce or a sprinkle of vegan cheese shreds.
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Next Steps
Now that you have the recipe for Vegan Creamy Mushroom Pasta with Sun-Dried Tomato, it’s time to gather your ingredients and get cooking! Whether you’re preparing this for a cozy night in or a gathering with friends, this dish is sure to become a favorite. Don’t forget to share your creations on social media and tag us—you might just inspire someone else to whip up their own delicious vegan pasta dish! Enjoy your cooking journey, and savor every bite of this creamy, dreamy pasta!
Vegan Creamy Mushroom Pasta with Sun-Dried Tomato
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once done, drain and set aside, reserving a cup of the pasta water for later.
- In a large skillet over medium heat, add a splash of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender. Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
- Lower the heat, and pour in the cashew milk and vegetable broth. Stir in the nutritional yeast, garlic powder, and fresh basil. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Add the cooked penne pasta and baby spinach to the skillet. Toss everything together until the spinach wilts and the pasta is evenly coated with the creamy sauce. Season with salt and pepper to taste.
- Serve the pasta warm, garnished with fresh basil or parsley, kalamata olives, and a sprinkle of vegan parmesan if desired. Enjoy your delicious Vegan Creamy Mushroom Pasta with Sun-Dried Tomato!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet over low heat, adding a splash of plant-based milk or vegetable broth if needed.
- Feel free to customize with seasonal vegetables for added variety!
