Vegan Spaghetti with Creamy Mushroom Sauce
Indulge in the ultimate comfort food with this Vegan Spaghetti with Creamy Mushroom Sauce, a hearty, plant-based twist on a classic favorite. This easy-to-follow recipe features tender spaghetti coated in a luscious, cashew-based cream sauce infused with garlic, nutritional yeast, and almond milk for a rich yet dairy-free consistency. The earthy cremini mushrooms provide a savory depth, while fresh parsley adds a burst of color and freshness to every plate. Perfect for busy weeknights, this dish comes together in just 35 minutes and is packed with wholesome ingredients that delight vegans and non-vegans alike. Serve it up for a cozy dinner and watch it become a staple in your meal rotation! Ideal for anyone searching for creamy vegan pasta recipes or quick meatless dinners.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 300 grams cremini mushrooms
- 250 milliliters unsweetened almond milk
- 100 grams unsalted cashews
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons vegan soy sauce or tamari
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley
- 1 cup water
Instructions
In a small bowl, soak the cashews in 1 cup of hot water for at least 10 minutes. Drain and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Meanwhile, heat the olive oil in a large skillet over medium heat. Mince the garlic and add it to the skillet, cooking until fragrant, about 1 minute.
Slice the cremini mushrooms and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and are browned.
In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, soy sauce, a pinch of salt, and a few cracks of black pepper. Blend until smooth and creamy.
Reduce the heat under the skillet to low, and pour the cashew cream sauce over the cooked mushrooms. Stir until the mushrooms are evenly coated and the sauce is heated through. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the mushroom sauce.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve warm, garnished with freshly chopped parsley. Optionally, sprinkle with extra nutritional yeast for added flavor.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 16.3 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 630 mg | 48% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2752 mg | 59% | |
*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.
