Simplicity in the most elegant way is the perfect way to describe this drool worthy dish! Rich, velvety, and bursting with flavor, this Creamy Herb Mushroom Pasta is total wholesome comfort food! Tasty, chewy pasta drenched in a decadent cashew herb sauce is topped with earthy sautéed mushrooms. Healthy, delicious, and ready in about 30 minutes, this luscious dish is perfect for a weeknight dinner with the family or elegant dinner parties alike.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

This dish is the bomb diggity!!!  It immediately soared to my top 5 Whole Food Plant Based BEST dishes!  It tastes so flippin delicious!  And ya’ll already know I am not a huge mushroom fan, so that says a lot, right? An awesome bonus is that it is ready in about 30 minutes, now how cool is that?

Mom and I tore into it, we inhaled our small test bowls while discussing this deliciousness.  We then decided to head back to the kitchen for more where we found Dad sitting at the kitchen table fork in hand, eating out of the pot.  He looked up to let us know that he had claimed the rest and that he rated it a “20!”  He wanted our readers to know that he LOVED this dish!

Mushroom Magic

We used 4 oz. of white button mushrooms, 4 oz. of shitake mushrooms, and 4 oz. of cremini mushrooms to create this beautiful burst of mushroom magic.  Sautéing mushrooms in tamari deepens and enriches their flavor and creates that beautiful rich, deep brown color.

White Wine Wondrousness

We used Vegan Sovereign Blanc White Wine, and to be honest, the wine makes all the difference in the world.  Even if you are not a wine lover, the alcohol burns off and leaves behind this beautiful nuance of delicious flavor.  People tend to get a little hung up over using wine, but most of the WFPB doctors cook with wine so it’s all good!

And before you ask, because a lot of people do, “Can I leave the wine out or replace it with something else?”   This is one of those times where I completely and totally recommend not leaving it out.  Of course, you can always leave it out if you want, but you will have to ramp up some of the other flavors to compensate for removing it, and I honestly don’t have any recommendations on how you would go about it; simply because I absolutely love, love, love this dish as is, sorry, just being honest here.

Our Vegan Parmesan Cheese just rounds out the dish perfectly!

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here!

I totally agree with Monkey; this recipe is also in my Top 5 all-time most favorite Whole Food Plant Based recipes to date! It is so creamy and delicious. It is definitely one of those dishes you could serve to omnivores at a dinner party and they wouldn’t even know that the dish is Whole Food Plant Based.

It is so luscious, and totally feels like an elegant meal. We loved leaving a few mushrooms for toppers simply because they looked so pretty.  I really can’t wait for our readers to try this dish! It will totally knock your socks off.

We would love for you to try this recipe! If you try it, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Also, check us out on Facebook and Instagram!

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
• High Speed Blender

Creamy Herb Mushroom Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 Minutes
• Cook Time: 23 Minutes
• Total Time: 28 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Simplicity in the most elegant way is the perfect way to describe this drool worthy dish! Rich, velvety, and bursting with flavor, this Creamy Herb Mushroom Pasta is total wholesome comfort food! Tasty, chewy pasta drenched in a decadent cashew herb sauce is topped with earthy sautéed mushrooms. Healthy, delicious, and ready in about 30 minutes, this luscious dish is perfect for a weeknight dinner with the family or elegant dinner parties alike.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

---

Ingredients

Scale 1x2x3x

• 1/3 cup raw cashews
• 1 cup unsweetened plain plant milk
• 1 medium yellow onion, finely chopped
• 1 Tablespoon minced garlic
• 2 Tablespoons flour/thickener of choice (we used gf flour)
• ½ cup white wine *
• ½ cup vegetable broth *
• ½ cup water
• 1 Tablespoon miso *

Spice/Herb Ingredients:

• 1 Tablespoon dried minced onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme *
• Pinch of crushed rosemary
• 1 teaspoon sea salt (+/- to taste) *
• ¼ teaspoon black pepper

Other Ingredients

• 12 oz. mushrooms of choice, sliced *
• 2 Tablespoons tamari *
• 10 oz. to 12 oz. pasta of choice, cooked *

Optional Toppings:

• Freshly chopped parsley
• Vegan Parmesan Cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot/skillet, add the sliced mushrooms and 2 Tablespoons of tamari, sauté over medium-high heat for 5 to allow the mushrooms to release their water. After 5 minutes, remove the mushrooms from the pan (including any remaining liquid/mushroom juice), set aside. Note: You can add the mushroom juice back in with the mushrooms in step 7, if you want a more mushroomy flavor. We did not add the juice back in.
2. In the same large ceramic/enamel lined Dutch oven/pot or similarly large stockpot/skillet, add the finely diced onion, sauté over medium-high heat for 5 to 7 minutes until the onions are tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
3. Add the minced garlic and sauté for one minute.
4. Sprinkle the flour over the sautéed onions and garlic and then sauté the flour for a few minutes. Then add the Spice/Herb ingredients, stirring constantly for 30 seconds more. The contents will look like flour covered lumps, that is fine.
5. Stir in the white wine, stirring constantly to allow the sauce to thicken. It will look like a gooey lump. Add the plant milk, water, broth, miso and cashews, simmer for 10 minutes, then remove from the stove to cool slightly.
6. Then place the sauce it into a high-speed blender and blend on high for one minute to make the mixture creamy and smooth, then return to the cooking pot.
7. Next gently fold in 2/3 of the sautéed mushrooms, keeping 1/3 of the mushrooms for topping. Cook for a minute or two.  Then stir in the cooked pasta.
8. Serve immediately with freshly chopped parsley, Vegan Parmesan Cheese, and the remaining mushrooms.

---

Notes

*Mushrooms of Choice:  We found the best flavor combination was 4 oz. of white button mushrooms, 4 oz. of shitake mushrooms, and 4 oz. of cremini mushrooms.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We usedSan J Tamari Soy Sauce Gluten Free, Reduced Sodium.

*White Wine:  We used Vegan Sauvignon Blanc White Wine, or any vegan dry white wine will work equally well.  The white wine flavor makes a difference.  It totally makes this recipe by adding dimension.  The alcohol burns off and you are left with this beautiful nuance of flavor. You do not have to add the white wine, you will need to ramp up the flavors if you leave it out. The white wine just takes this dish to the next level of deliciousness.

*Dried Crushed Thyme Leaves: We use Penzeys French Thyme. Dried and crushed thyme leaves are not the same as ground thyme.  Ground thyme has a powdery consistency. Whereas dried and crushed thyme leaves have texture.  You can use either in this recipe.  We used dried and crushed thyme leaves, so if you are using ground thyme, scale back to half of the amount indicated in the recipe and check for flavor consistency.

*Pasta of choice:  You can use your favorite pasta or gnocchi in this dish.  We used Delallo Gluten Free Pasta Penne (made from whole grain brown rice.)

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  4-5 Servings

Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.