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Vegan creamy garlic mushroom pasta topped with fresh herbs in a bowl

Creamy Vegan Garlic Mushroom Pasta

A comforting vegan dish combining rich mushroom flavors with a creamy plant-based sauce, ideal for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces gluten-free linguine or rigatoni The foundation of the dish, offering a tender and slightly chewy texture.
Cauliflower Sauce
  • 2 1/2 cups small, fresh cauliflower florets Provides a creamy texture when blended.
  • 1 cup plain, unsweetened plant-based milk Almond milk works well for a creamy consistency.
  • 1/4 cup raw cashews Adds a buttery richness to the sauce.
  • 2 tablespoons nutritional yeast flakes Infuses the dish with a cheesy flavor.
  • 1 tablespoon fresh lemon juice Adds a bright, zesty note.
  • 1 tablespoon apple cider vinegar Provides a hint of tanginess.
  • 1 1/2 teaspoons sea salt Enhances all the flavors.
  • 3/4 to 1 teaspoon freshly ground black pepper Adds a gentle bite and warmth.
Mushroom Mixture
  • 1 pound cremini or button mushrooms Meaty and juicy, adds great character.
  • 1 tablespoon extra-virgin olive oil Adds richness and helps cook the mushrooms.
  • 6 cloves garlic Provides aromatic warmth and depth.
  • 1 tablespoon minced flatleaf parsley Used to garnish for a fresh touch.

Method
 

Preparation
  1. Bring a large pot of well-salted water to a boil.
  2. Add the pasta and cook until al dente according to package instructions. Strain and set aside.
  3. In a medium pot, boil the cauliflower florets for 7 minutes until fork-tender, then strain.
Sauce Creation
  1. In a high-speed blender, combine the boiled cauliflower, plant-based milk, cashews, nutritional yeast, lemon juice, apple cider vinegar, sea salt, and black pepper. Blend on high for 2 minutes until smooth.
Cooking Mushrooms
  1. Heat a large pan over high heat, add the sliced mushrooms, and cook for 4 minutes until golden brown.
  2. Reduce heat to medium-low and add garlic and olive oil, cooking for an additional 2 minutes.
Combine and Serve
  1. Stir in the cauliflower sauce into the pan, increase heat to medium and simmer for 1 minute.
  2. Remove from heat, add the cooked pasta, and toss to coat. Adjust consistency with more plant-based milk if needed.
  3. Taste and adjust seasonings with more sea salt and black pepper.
  4. Serve immediately, garnished with fresh parsley.

Notes

For richer flavor, sauté garlic and olive oil before adding mushrooms. Experiment with different mushrooms and add nutritional yeast for a cheesier flavor. This dish stores well and can be reheated.