Creamy Cashew Mushroom Pasta with Roasted Garlic
A rich, plant-based pasta dish featuring earthy mushrooms, roasted garlic, and a velvety cashew cream sauce that comes together in one pot. This mediterranean-inspired one pot (vegetarian) ready in about 55 minutes pairs spaghetti, sliced cremini mushrooms, halved garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 12 oz, sliced cremini mushrooms
- 4, halved garlic cloves
- 1/2 cup, soaked in hot water for 30 minutes raw cashews
- 1 cup vegetable broth
- 2 tbsp, plus extra for garnish fresh thyme leaves
- 2 tbsp olive oil
- 1 tsp, plus more to taste salt
- 1/2 tsp, freshly ground black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place halved garlic cloves on a parchment-lined baking sheet, drizzle with 1 tsp olive oil, and roast for 25 minutes until golden and tender.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 6-7 minutes until golden brown and moisture evaporates.
- Step 4: Drain soaked cashews and add to a blender with roasted garlic cloves, vegetable broth, thyme, salt, and pepper. Blend on high for 2-3 minutes until completely smooth and creamy.
- Step 5: Pour cashew sauce over mushrooms in the skillet, stirring until thickened and glossy, about 3 minutes. Add drained spaghetti and toss to coat, adding reserved pasta water 1 tbsp at a time until sauce clings to pasta.
- Step 6: Serve immediately, garnished with extra thyme and a sprinkle of black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Cashew Mushroom Pasta with Roasted Garlic take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Cashew Mushroom Pasta with Roasted Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Creamy Cashew Mushroom Pasta with Roasted Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Cashew Mushroom Pasta with Roasted Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Cashew Mushroom Pasta with Roasted Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
