Creamy Vegan Mushroom Pasta with Sundried Tomatoes – One Pot Recipe

This Creamy Vegan Mushroom Pasta with Spinach and Sun-dried Tomatoes is one of those easy as can be one pot dinners! So delicious and ready in 30! Gluten-free and nutfree option included.

Get ready for your new favorite dinner. This simple One Pot Vegan Creamy Mushroom Fettuccine with Spinach and Sundried Tomatoes is the perfect pasta dinner. Super quick, easy, and so delicious!

Everything is cooked in one pot. You heard me. The dried pasta is cooked along with sauteed mushrooms and sun-dried tomatoes as well as Italian seasoning. Then everything is tossed together with homemade cashew cream.

When the hot pasta is tossed with cashew cream everything melts into the most delicious and addictive Italian sauce. It’s so delicious, and one of those all-in-one dinners that everyone at the table will love.

Cashew cream is a great base for creamy pastas! Just blend some soaked cashews until creamy and use. See notes on the recipe below for Nutfree options. One of the options is the tofu cream sauce in my mushroom skillet white lasagna.
Serve with a generous helping of vegan shredded cheese or vegan parmesan, and fresh herbs for that restaurant-style presentation.

Why you’ll love this Creamy Mushtoom and sun dried tomato fettuccine!

• it needs just 1 pan!
• the sauce is so creamy and so flavorful
• it’s quick and easy. Ready in 30 minutes
• uses pantry ingredients
• has options to make it Nutfree and gluten-free and Soyfree

More vegan pasta recipes:

• One Pan Veggie Pasta
• Vegan Pasta e Fagioli
• Skillet lasagna 
• Avocado Pasta with Smoky Pecans
• Lemon asparagus pasta 
• Rose sauce pasta
• Cajun pasta with crispy tofu!

Book update. You can now view the full list of recipes in the Look inside feature on Amazon!

Here’s a fabulous review of the book – Mitzi “A NEW BAR for all IP books! I own all three books by Vegan Richa. I love her recipes beyond what words can say.
In January 2022, I saw her upcoming IP cookbook advertised and I pre-ordered it on Amazon. However, I did NOT own an Instant Pot (and never intended to)… so, I bought one just because I knew I wanted this new book of Richa’s.

One Pot Mushroom Sundried Tomato Fettuccine

5 from 9 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

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This Creamy Vegan Mushroom Pasta with Spinach and Sundried Tomatoes is one of those easy as can be one pot dinners that’s So flavorful and ready in 30! Gluten-free & Nutfree option included.

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the mushrooms:

• ▢ 1 tablespoon extra virgin olive oil
• ▢ 4 cloves of garlic, minced
• ▢ ¼ cup chopped onion
• ▢ 8 ounces of mushrooms, sliced or quartered
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pepper flakes
• ▢ ¼ cup sundried tomato

For the pasta:

• ▢ 2 cups of water or broth
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ 2 teaspoons miso
• ▢ 1 teaspoon thyme
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon salt or use less if using salt in broth
• ▢ 5 ounces fettuccine or linguine or similar pasta

For the cashew cream

• ▢ 1/3 cup raw cashews
• ▢ 2 teaspoons flour
• ▢ ½ cup water

to add later

• ▢ ½ cup spinach or other greens.
• ▢ 3-4 tablespoons of vegan parmesan for garnish, , optional

Cook ModePrevent your screen from going dark

Instructions 

• Cook the mushrooms: Add the oil to a large skillet over medium heat, add the garlic and onion and a pinch of salt. Cook until the garlic is starting to turn golden on some edges then add the mushrooms, salt and mix well. Cook until mushrooms are starting to turn golden on some edges, stir occasionally. 4-7 mins
• Add in the sundried tomato and mix in. Reserve some of this mushroom mixture for garnish.
• Cook the pasta: Add in 1 ½ cups of water, garlic powder, onion powder, thyme, black pepper and salt. Mix the miso and the remaining other ½ cup of water and then add it to the skillet. Add the fettuccine and press to submerge.
• Partially cover and cook. Cook for 14-18 minutes or cook until the fettuccine or linguine is cooked to preference. Stir once in between.
• Meanwhile make your cashew cream by blending the cashews with the flour and water. See notes for nut free option.
• Then add the cashew cream mixture to the skillet, mix. Fold in spinach or greens if using. Let the mixture come to a boil then let the cream thicken evenly then taste and adjust salt and flavor.
• Switch off heat, add parmesan on top and then cover skillet so that cheese melts for a minute. Top with reserved mushrooms, pepper flakes, fresh herbs such as basil or parsley and serve as is or with some warm garlic bread!

Notes

1. Nutfree To make this without cashews, use ½ cup of firm or silken tofu and blend it with ¼ or 1/3 cup of water and 2 spoons of flour and add it to the fettuccine. You can also use mix of pumpkin seeds and hemp seeds instead of cashews.
2. To make this gluten free, use gluten-free pasta, depending on the brand it might get cooked a little bit faster. Just keep an eye on pasta and cook until desired softness. Use cornstarch or other starch instead of flour in the cashew cream 
3. Soyfree: Use chickpea miso for Soyfree 
4. Onion garlic free: omit the onion and garlic. Add 1/4 teaspoons oregano and 1 teaspoon more miso in the cashew cream. 

Nutrition

Calories: 279kcal, Carbohydrates: 38g, Protein: 11g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 30mg, Sodium: 548mg, Potassium: 643mg, Fiber: 4g, Sugar: 6g, Vitamin A: 499IU, Vitamin C: 8mg, Calcium: 44mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

• pasta: fettuccine or linguine or similar pasta
• garlic and onion sauteed in olive oil form the base of this recipe
• mushrooms – any kind works but I find button mushrooms work well
• sundried tomatoes lend that authentic Italian taste – I used dried ones but you can also use marinated ones
•  seasoning: garlic powder, onion powder, thyme, black pepper
•  miso paste lends the sauce a boost of umami. Use chickpea miso for Soyfree
• the creaminess comes from homemade cashew cream made from raw cashews blended with flour and water
• I like adding ½ cup spinach or other greens to make the dish more colorful
• finish it off with some vegan parmesan for that restaurant-style presentation

Tips & Substitutions:

• To make this without cashews, use ½ cup of firm or silken tofu and blend it with ¼ or 1/3 cup of water and 2 spoons of flour and add it to the fettuccine. You can also use mix of pumpkin seeds and hemp seeds instead of cashews.
• To make gluten free, use gluten-free pasta, depending on the brand it might get cooked a little bit faster. Just keep an eye on pasta and cook until desired time.

How to make One Pot Sundried Tomato Mushroom Fettuccine

Cook the mushroom:

Add the oil to a large skillet over medium heat, add the garlic and onion and a pinch of salt.

Cook until the garlic is starting to turn golden on some edges then add the mushrooms, salt and mix well. Cook until mushrooms are starting to turn golden on some edges, stir occasionally. 4-7 mins

Add in the sundried tomato and mix in. Reserve some of this mushroom mixture for garnish.

Then add in 1 ½ cups of water, garlic powder, onion powder, thyme, black pepper,  and salt.

Mix the miso and the remaining other ½ cup of water and then add it to the skillet. Add in the fettuccine and press in so all the pasta is submerged

Partially cover and cook. Cook for 14-18 minutes or cook until the fettuccine or linguine is cooked to preference. Stir once in between.

Meanwhile make your cashew cream by blending the cashews with the flour and water. See notes for nut free option.

Then add the cashew cream mixture to the skillet, mix.

Fold in spinach or greens if using. Let the mixture come to a boil then let the cream thicken evenly then taste and adjust salt and flavor.

Switch off heat, add parmesan on top and then cover skillet so that cheese melts a little for a minute.

Top with reserved mushrooms, pepper flakes, fresh herbs such as basil or parsley.

Storage

Store in a closed container in the fridge for upto 3 days. To reheat, add a bit of non dairy milk as the sauce would have thickened.

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