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Vegan mushroom pesto pasta on a white plate with fork

Mushroom Pesto Pasta (Vegan)

Comfort food made healthier! This mushroom pasta is so rich and creamy thanks to a homemade "buttermilk" and cashew pesto.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
CourseMain Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4 medium bowls

Ingredients

  • 8 oz. fusilli or penne pasta (gluten-free if desired)
  • 8 oz. mushrooms (I use cremini)
  • 3-4 cloves garlic
  • 1 large beefsteak tomato
  • 3/4 cup Cashew Pesto (or other vegan pesto)
  • Salt/pepper to taste (or vegan parmesan for serving)

For the vegan buttermilk:

  • 1/2 cup plant milk (plain & unsweetened)
  • 2 tsp. apple cider vinegar (or white vinegar)

Instructions

  • Make pesto or prepare this ahead of time. You'll need one batch of my homemade pesto (or 3/4 cup of your own favorite vegan pesto).
  • 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/jar. Stir and set aside for a few minutes. It should slightly curdle.
  • Prepare veggies: Slice mushrooms, mince garlic, and chop tomato.
  • 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. Stir well to combine and heat through for 1-2 minutes.
  • Salt and pepper to taste. Serve with vegan parmesan if desired.

Notes

Yield: Recipe makes about 3 large, 4 medium, or 5-6 smaller servings.
For gluten-free: Use your favorite GF pasta. I use brown rice & quinoa fusilli.
For oil-free: Use my homemade pesto recipe or your own favorite. Be aware most classic pesto recipes include dairy and oil.

Nutrition Per Serving (Estimate)

Calories: 342 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Potassium: 605 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1026 IU | Vitamin C: 19 mg | Calcium: 91 mg | Iron: 3 mg