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Creamy sun-dried tomato mushroom pasta in a bowl with fork

Vegan Creamy Mushroom Pasta with Sun-Dried Tomatoes

A creamy pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! Easy, satisfying, and a great lunch or dinner.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseMain Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings4 medium bowls

Ingredients

  • 8 oz. penne (gluten-free if desired)
  • 8 oz. mushrooms (I use cremini)
  • 1/2 cup diced sun-dried tomatoes*
  • 3-5 cloves garlic
  • 1 1/2 cups cashew milk (plain, unsweetened)
  • 2/3 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1/2 tsp. garlic powder
  • 3 Tbsp. fresh basil
  • 2 cups fresh baby spinach (or arugula, etc.)
  • Salt/pepper to taste

Toppings for serving (optional):

  • Fresh basil or parsley, kalamata olives, cashew parmesan

Instructions

  • Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.
  • Meanwhile, slice the mushrooms.
  • In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
  • Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).
  • Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.
  • Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.
  • Heat 3-4 minutes or until lightly simmering.
  • Meanwhile, chop/julienne the basil.
  • Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)
  • Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.

Notes

*I use about 2.5 oz. dry (not oil-packed) sun-dried tomatoes.
I prefer this dish with cashew milk since it has a thick, creamy consistency. Substitute with soy, almond, etc. as long as it's plain & unsweetened. (The sauce runs a bit thinner with almond milk and will slightly alter the taste.)
Best eaten the same day, as leftovers tend to soak up the remaining sauce.
Other additions include: onion, grape tomatoes, asparagus, shallot, roasted bell pepper, peas, etc.
Try this with your favorite pasta – fettuccine, linguine, farfalle, etc. (I love a brown rice & quinoa blend for gluten-free.)

Nutrition Per Serving (Estimate)

Calories: 288 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 935 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 1689 IU | Vitamin C: 12 mg | Calcium: 51 mg | Iron: 3 mg