This easy Mushroom Pesto Pasta recipe is inspired by Noodles & Company's Pesto Cavatappi dish. But this version is made dairy-free and refined oil-free! It features flavorful tomatoes, garlic, and a creamy basil pesto sauce.(Vegan, gluten-free, oil-free.)
This recipe is inspired by the popular "Pesto Cavatappi" dish at Noodles & Company. It was a favorite during my (pre-vegan) college days, so I wanted to create an easy, tasty remix right at home!
The original dish has a basil pesto cream sauce with heavy cream. So instead, we'll stir together a vegan "buttermilk" and my homemade pesto to achieve that herby, creamy deliciousness. (Yum!)
Then we combine it with tender mushrooms, garlic, tomatoes, and your favorite pasta. It's so easy to prepare, and you can even make the pesto in advance so it's ready to go. I hope you enjoy it as much as I do!
Ingredients for Mushroom Pesto Pasta
For this recipe, you'll stir together in a large skillet or pan on the stove:
- Pasta: Here I used Banza's cavatappi pasta, but fusilli, rotini, elbows, or penne pasta works great with this recipe too. Be sure to use gluten-free pasta if desired.
- Fresh garlic cloves: Use 3 to 4 cloves based on your preference. I love garlic and it adds a lot of great flavor to the sauce, so I use four cloves.
- Mushrooms: Most often I use cremini mushrooms (also called baby bella mushrooms), but you can use white button mushrooms, shiitake, portobello, oyster, or a combination.
- Roma tomato: You'll need three roma tomatoes for this recipe. However you can also use one large beefsteak tomato or other garden tomato if needed.
- Dairy-free milk: Any plant milk should work. Just be sure it's plain and unsweetened. I use homemade cashew milk, but you can use almond milk, soy milk, etc.
- Apple cider vinegar: Or substitute distilled white vinegar. We'll combine this with the milk to create a simple vegan buttermilk. It adds a slightly tangy, creamy richness to the sauce.
- Vegan pesto: I use one full batch of my homemade oil-free Walnut Pesto for this recipe. It's made in a food processor with walnuts, fresh basil, nutritional yeast, lemon juice, garlic, miso, and aquafaba. Feel free to use your own favorite pine nuts pesto however, or this Cashew Pesto instead. (Be aware most classic store-bought pesto sauces contain dairy and olive oil.)
- Salt & pepper: Stir in salt and black pepper to taste before serving.
Customizing
Vegetables: Instead of the mushrooms, swap in other veggies such as asparagus, peas, bell pepper, broccoli, onion, zucchini, Brussels sprouts, spinach, or whatever else sounds good.
Make it spicy: Sprinkle on red pepper flakes to taste before serving.
Creamy pesto sauce: I use the full batch of pesto for extra-bold flavor, but feel free to use less (or only half the amount) if you wish!
Serving
Make it cheesy: Garnish your bowl with Vegan Parmesan Cheese, or add your favorite dairy-free mozzarella shreds.
Add protein: For more protein, pair this pasta dish with Crispy Baked Tofu, vegan sausage, or your favorite breaded "chicken" tenders.
Storing
Store leftovers in an airtight container in the fridge. I find they keep for about 3-4 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all vegan pasta recipes or mushroom recipes.
Mushroom Pesto Pasta (Vegan!)
Ingredients
- 8 oz. pasta (gluten-free if desired)
- 8 oz. cremini mushrooms
- 3-4 cloves garlic
- 3 roma tomatoes
- 3/4 cup Walnut Pesto
- Salt and pepper to taste
For the vegan buttermilk:
- 1/2 cup dairy-free milk, plain & unsweetened
- 1 Tbsp. apple cider vinegar (or white vinegar)
Instructions
- Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Meanwhile, make the buttermilk: Add milk and vinegar to a small bowl or jar. Stir and set aside for a few minutes. It should slightly curdle.
- Prepare veggies: Slice mushrooms, mince garlic, and chop tomatoes.
- In a large pan over medium-high heat, sauté mushrooms for 5-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- When mushrooms are softened, add garlic. Stir and sauté 1 minute.
- Add tomato and buttermilk mixture. Stir and cook 3-4 minutes.
- Decrease heat to low. Add pasta (cooked & drained) and pesto. I use the full batch of pesto for extra-bold flavor, but add less if preferred.
- Stir well to combine and heat for 2-3 minutes. Salt and pepper to taste. Serve with vegan parmesan if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan mushroom pesto pasta recipe with tomatoes, also check out:
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