Velvet Cashew Mushroom Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Creamy vegan pasta with earthy mushrooms and a luxurious cashew cream sauce, ready in 30 minutes. This mediterranean-inspired vegetarian (vegan) ready in about 40 minutes pairs dried porcini mushrooms, dry white wine, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1 oz dried porcini mushrooms
• 1/4 cup dry white wine
• 2 tbsp extra-virgin olive oil
• 1 finely diced shallot
• 2 cloves minced garlic
• 8 oz sliced cremini mushrooms
• 1/2 cup soaked raw cashews
• 2 tbsp nutritional yeast
• 1 cup vegetable broth
• 12 oz penne pasta
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 1 oz dried porcini mushrooms in a small bowl and cover with 1/2 cup hot water; let soak for 20 minutes. Meanwhile, bring 6 quarts of salted water to a rolling boil in a large pot, add 12 oz penne pasta, and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 1 finely diced shallot and 2 minced garlic cloves, sautéing for 2 minutes until fragrant but not browned. Add 8 oz sliced cremini mushrooms and cook for 6 minutes until golden and tender, stirring occasionally.
3. Step 3: Drain soaked porcini mushrooms, reserving the soaking liquid. Add the mushrooms and 1/4 cup reserved soaking liquid to the skillet with mushrooms. Blend 1/2 cup soaked cashews, 2 tbsp nutritional yeast, 1 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper in a blender until completely smooth, about 2 minutes. Pour the cashew sauce into the skillet and simmer for 3 minutes until thickened enough to coat the back of a spoon.
4. Step 4: Add the drained penne pasta to the skillet along with 2 tbsp reserved pasta water. Toss vigorously for 2 minutes until the sauce evenly coats every strand. Stir in 1/4 cup chopped fresh parsley and serve immediately.