Creamy Mushroom and Almond Pasta
Indulge in the luscious flavors of this Creamy Mushroom and Almond Pasta, a plant-based twist on classic comfort food that’s perfect for weeknight dinners. Featuring a velvety almond cream sauce made from freshly blanched almonds, unsweetened almond milk, and a hint of nutritional yeast for a savory "cheesy" touch, this dish is both dairy-free and utterly satisfying. Sautéed button or cremini mushrooms bring earthy depth, while a splash of zesty lemon juice brightens the flavors beautifully. Tossed with your favorite pasta and garnished with fresh parsley and optional red pepper flakes, this wholesome dish is rich, nutritious, and ready in just 30 minutes. Whether you're embracing a vegan lifestyle or simply craving a unique pasta experience, this recipe delivers a creamy, indulgent bite every time.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 300 grams Pasta (spaghetti, linguine, or fettuccine)
- 2 tablespoons Olive oil
- 250 grams Button mushrooms or cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 100 grams Raw almonds
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a small saucepan, bring 2 cups of water to a boil. Add the raw almonds and simmer for 3-4 minutes. Drain and rinse with cold water, then peel the skins off the almonds by gently pressing them between your fingers.
In a blender, combine the peeled almonds, almond milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if needed. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Add the minced garlic to the skillet and sauté for another 1-2 minutes, until fragrant. Reduce the heat to low.
Pour the almond cream sauce into the skillet with the mushrooms. Stir to combine and let it simmer for 2-3 minutes to thicken slightly. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. Cook for 1-2 minutes, allowing the pasta to absorb the flavors.
Serve the creamy mushroom and almond pasta hot, garnished with chopped parsley and red pepper flakes if desired.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.9 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
