Creamy Vegan Mushroom Pasta Sauce!
This pasta sauce is classic comfort food. The sauce is so rich and creamy and reminds me of a mac n’ cheese style texture. It’s garlicky and loaded with mushrooms. This recipe is based on my Creamy Vegan Mushroom Fettucine recipe, but it is so much thicker and richer! The original recipe is a little lighter and includes peas and broccoli. I used cashews in this version to create a super thick and creamy sauce. I left the pasta plain this time, but I’ve tested it with peas and broccoli which was delicious! Feel free to add in your own fav veggies.
The cashews and hemp hearts add some healthy fats as well as protein to this meal, making it so filling and satisfying. Feel free to add in some veggies or serve them on the side for a balanced meal. I served this sauce over brown rice pasta.
For more plant-based pasta recipes, try my Walnut Mushroom Bolognese or Mediterranean Pasta Salad, or my Creamy Chipotle Pasta.
Creamy Vegan Mushroom Pasta Sauce
Ingredients
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 medium onion diced
- 2 cups mushrooms sliced
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 cup cashews soaked for at least 4 hours and drained
- 2 tablespoons hemp hearts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup of water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the garlic, onions, mushrooms, salt, and pepper. Cook over medium heat until the mushrooms are soft and onions are translucent, about 7-8 minutes. Set aside.
- Add the cashews, hemp hearts, garlic powder, onion powder, and water to a blender. Blend on high until the cashews are completely soft and smooth. Pour the white sauce into the pot of mushrooms and onions. Stir to combine. Add 1 pound of cooked pasta to the pot and stir until fully coated.
- Serve immediately.
