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    Home » italian

    Creamy Vegan Mushroom Pasta with Sundried Tomatoes – One Pot Recipe

    Published: Jun 9, 2022 by Richa 15 Comments

    Jump to Recipe   Print 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.

    a plate with creamy vegan one pot mushroom pasta with spinach and sun-dried tomatoes

    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.

    side view of creamy vegan mushroom pasta topped with sundried tomatoes

     

    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.

    overhead shot of a saucepan with creamy vegan mushroom pasta with sundried tomatoes and spinach

    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.

    This one is Better than even the previous vegan and Indian cookbooks. SPLENDID object, gorgeous photos; incredible variety and selection of dishes; excellent through and through. If there’s a book prize for cookbooks, this book should be the 2022 winner—hands down!” ❤️❤️❤️❤️

     

    Get a copy! Or write A review!

    Recipe Card

    Print Recipe
    5 from 8 votes

    One Pot Mushroom Sundried Tomato Fettuccine

    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.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Main Course
    Cuisine: Italian
    Keyword: creamy mushroom fettuccine, one pot fettuccine, sun-dried tomato pasta
    Servings: 4
    Calories: 279kcal
    Author: Vegan Richa

    Ingredients

    For the mushrooms:

    • 1 tablespoon extra virgin olive oil
    • 4 cloves of garlic minced
    • ¼ cup chopped onion
    • 8 ounces (230 g) of mushrooms sliced or quartered
    • ¼ teaspoon salt
    • ¼ teaspoon pepper flakes
    • ¼ cup (60 g) sundried tomato

    For the pasta:

    • 2 cups (475 ml) 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 (140 g) fettuccine or linguine or similar pasta

    For the cashew cream

    • 1/3 cup (45 g) raw cashews
    • 2 teaspoons flour
    • ½ cup (125 ml) water

    to add later

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

    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

    Nutrition Facts
    One Pot Mushroom Sundried Tomato Fettuccine
    Amount Per Serving
    Calories 279 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Cholesterol 30mg10%
    Sodium 548mg24%
    Potassium 643mg18%
    Carbohydrates 38g13%
    Fiber 4g17%
    Sugar 6g7%
    Protein 11g22%
    Vitamin A 499IU10%
    Vitamin C 8mg10%
    Calcium 44mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    ingredients needed for making creamy vegan mushroom pasta with sundried tomatoes

    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

    a plate of creamy vegan mushroom pasta topped with sundried tomatoes and sauteed mushrooms

    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.

    chopped onions and garlic being sauteed in a pan

    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

    garlic, onion and mushrooms being sauteed in a pan

     

    mushroom, onion and garlic in a sauteeing pan

    sundried tomatoes being added to a sauteeing pan with mushrooms


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

    sauteed mushrooms and sundried tomatoes in a frying pan

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

    mushrooms cooking in sun-dried tomato sauce

    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

    dried pasta being added to a pot with mushroom tomato sauce

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

    fettuccine being cooked in mushroom sundried tomato sauce

    freshly cooked sundried tomato mushroom pasta in a saucepan

    cashew cream being added to one pot mushroom sundried tomato pasta

    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.

    spinach being added to creamy mushroom sundried tomato pasta

    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.

    creamy spinach mushroom and sundried tomato pasta in a saucepan

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

    creamy spinach mushroom tomato pasta sprinkled with vegan shredded cheese

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

    mushroom spinach and sundried tomato pasta in a saucepan

    a plate of one pot vegan creamy mushroom pasta with spinach and sundried tomatoes

    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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    1. Jennifer

      January 13, 2023 at 5:56 am

      5 stars
      As always, Richa has given us another great recipe! Everyone loved it – I added a red pepper and a zucchini (sauteed them right after the mushrooms softened) to get a few more veggies in the mix. Truly delicious!

      Reply
      • Vegan Richa Support

        January 13, 2023 at 11:13 am

        Thank you for your kind comment, Jennifer!

        Reply
    2. Gwen McMullen

      August 23, 2022 at 8:48 am

      5 stars
      I made this yesterday. So deeply flavoursome and creamy. Easy store cupboard ingredients. Yummy

      Reply
      • Vegan Richa Support

        August 24, 2022 at 1:00 pm

        perfect, thanks Gwen

        Reply
    3. Deb Sanders

      August 16, 2022 at 4:19 pm

      5 stars
      Very delicious! I made this exactly as written and it came out great!

      Reply
      • Vegan Richa Support

        August 22, 2022 at 12:56 pm

        Perfect

        Reply
    4. stephanie

      June 18, 2022 at 4:00 am

      Hi Richa, thanks for this recipe. Before I make it could you confirm whether the pepper flakes are chilli or sweet red, thanks

      Reply
      • Vegan Richa Support

        June 21, 2022 at 10:34 am

        just the normal chili ones

        Reply
    5. Erin .Thompson

      June 16, 2022 at 7:21 pm

      5 stars
      Made last night. Tasty. Used up all my mushrooms. It was easier than I thought after looking at ingredients. I used whole wheat pasta. I soaked cashews briefly. Didn’t have Parmesan but sun dried tomatoes were good flavor. I would use some homemade vegan Parmesan in future.

      Reply
      • Vegan Richa Support

        June 17, 2022 at 7:50 pm

        great to hear

        Reply
    6. Geri Garrett

      June 11, 2022 at 6:14 pm

      5 stars
      Made this tonight and it was delicious!! I will be making this again for sure. Didn’t use the oil and left out the salt. It was plenty salty with the miso and sundried tomatoes. But FYI I wouldn’t say 4 servings, not for us anyway, my hubby and I ate it all. Maybe 4 servings for dainty eaters. I’ll definitely double it if we have company.

      Reply
      • Richa

        June 11, 2022 at 8:47 pm

        🙂 I think my widget defaults to 4 and sometimes I don’t change it. It’s prob 2-3 serves. 4 with a good size side

        Reply
    7. arj

      June 09, 2022 at 8:33 am

      Yum! I have a jar of sun-dried tomatoes I’ve been wanting to do something with but had no idea what. Now I do! I think I’ll make this tonight but wondering if any shape of pasta will do, and also do you think I could sub cashew butter for the homemade cashew cream? Trying to dirty up less dishes (LOL!).

      Reply
      • Vegan Richa Support

        June 09, 2022 at 3:52 pm

        perfect opportunity ! did you make it with the butter?

        Reply
      • Richa

        June 09, 2022 at 4:23 pm

        Yes cashew butter will work

        Reply

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