Vegan Spaghetti with Creamy Mushroom Sauce

Indulge in the ultimate comfort food with this Vegan Spaghetti with Creamy Mushroom Sauce, a luscious plant-based dish that’s perfect for weeknight dinners or casual entertaining. Featuring tender spaghetti tossed in a velvety cashew cream sauce infused with savory cremini mushrooms, garlic, and a hint of umami from soy sauce or tamari, this recipe is both hearty and wholesome. The nutty richness of blended soaked cashews pairs beautifully with unsweetened almond milk and nutritional yeast, creating a sauce that’s dairy-free yet irresistibly creamy. Prep takes just 15 minutes, making it an easy yet impressive meal for any occasion. Garnished with fresh parsley and an optional sprinkle of nutritional yeast, this vegan pasta dish is sure to delight both plant-based eaters and pasta lovers alike.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley
• 1 cup water

Directions

Step 1

In a small bowl, soak the cashews in 1 cup of hot water for at least 10 minutes. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the mushroom sauce.

Step 8

Taste and adjust seasoning with additional salt and black pepper, if needed.

Step 9

Serve warm, garnished with freshly chopped parsley. Optionally, sprinkle with extra nutritional yeast for added flavor.

Nutrition Facts

Serving size	(1390.7g)

Amount per serving	% Daily Value*
Calories	1643.7

Total Fat 80.1g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3173.3mg	0%
Total Carbohydrate 180.0g	0%
Dietary Fiber 17.8g	0%
Total Sugars 16.3g
Protein 61.6g	0%

Vitamin D 113.8IU	0%
Calcium 629.9mg	0%
Iron 18.3mg	0%
Potassium 2752.5mg	0%

*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.

Source of Calories

Fat: 42.7%

Protein: 14.6%

Carbs: 42.7%