Creamy Vegan Mushroom Pasta

Credit: Head Chef and Founder of Planthood, Will Moxham

Creamy cashew sauce is the ultimate life hack if you’re new to eating plant-based but still want to enjoy the indulgence of a proper creamy sauce.

Toss through freshly made tagliolini, with soy-glazed garlic mushrooms and finish with a scattering of fresh parsley, which cuts through the richness of the sauce beautifully.  

Preparation Time: 15min
Cooking Time: 15min
Serves: 2

How to make Creamy Vegan Mushroom Pasta:

  1. Cook your pasta according to the package instructions.

  2. Place the cashews in a small heatproof bowl. Pour boiling water from the kettle over the cashews and leave to soak for 15min. Then place the cashews, soy milk, lemon juice and bouillon powder into a high speed blender. Blend until thick and creamy.

  3. Finely chop the parsley, grate the garlic and slice the chestnut mushrooms 0.5cm thick. Place a large frying pan over a medium heat and add a drizzle of oil. Once hot, add the mushrooms and fry until browned off all over. Stir through the garlic during the final minute of cooking.

  4. Add the creamy cashew sauce and reduce the heat so the sauce doesn’t thicken too much.

  5. Drain the pasta once cooked, reserving some of the pasta water. Stir the pasta through the mushrooms and sauce, adding pasta water until you have a nice creamy consistency.

  6. Serve with a scattering of fresh parsley, seasoned with salt and freshly cracked black pepper. Enjoy!

Chef’s tip: You could use this sauce for cauliflower cheese, macaroni cheese, enchiladas, vegan lasagne – anything!

Planthood meals only take 15 minutes to heat, garnish, and plate. It’s the leading fresh, healthy, plant-based, restaurant-quality service which delivers chef pre-prepared meals, 80% pre-cooked.

Also try these recipes – Vegan Chilli Mince, Vegan French Toast With Berry Compote, Vegan Cauliflower & Leek Filo Tarts and Vegan Apple Tart Tatin.

Apple Tart Tatin