Creamy vegan mushroom pasta with truffle oil – this incredible vegan pasta is rich, creamy and delicious. With a cashew cream sauce and truffle oil it is an indulgent, comforting and impressive meal that is easy to make but tastes amazing!
This creamy vegan mushroom pasta with truffle oil is one of my absolute favourite meals. It is richly flavoured, filling and works equally well either as a show-off dish to impress, or as a comfort food meal eaten in your pj’s on the sofa.
As a bonus it is also fairly quick and easy to make, though you do need to soak some cashews beforehand.
What Do I Need To Make Creamy Vegan Mushroom Pasta?
Cashews: soaked and blended cashew nuts form the base of the creamy sauce. You could replace them (plus the 250ml water) with 300ml of soy or oat cream if required.
Truffle oil: truffle oil gives the pasta a wonderful depth of earthy flavour; don’t leave it out! I use La Espanola truffle flavoured olive oil.
White wine: white wine adds lots of flavour. You can omit it if you can’t have alcohol but I really do recommend using it if possible for the best flavour. Not all wines are vegan so do check the label to be sure.
Vegetable or mushroom stock: I like to use Kallo mushroom stock (lots of supermarkets have it), but vegetable stock will work just as well.
Nutritional yeast: adds extra savory flavour and a ‘cheesy’ hint.
Thyme: fresh thyme is best but dried will work if you don’t have any fresh.
Garlic: I add quite a lot of garlic as it goes so well with mushrooms.
Red onion: I like red onion best here but regular brown onion or a couple of shallots will work too.
Chestnut mushrooms: any kind of mushroom will work but I like the flavour of chestnut mushrooms best.
Pasta: you can use any kind of pasta you like, I favour fusilli or linguine.
Are Truffles Vegan?
Truffles, and we are talking about the fungus here, not chocolates; are a bit of a grey area when it comes to veganism.
Technically, truffles themselves are totally vegan. However, because usually either dogs or pigs are used to find the truffles to harvest them, this is regarded as animal expoitation and therefore truffles may not be vegan friendly.
Happily however, many truffle oils do not actually contain any truffle – they are often artificially flavoured using synthetic versions of the same chemicals that are found in truffles. This means that truffle oil can be perfectly fine for vegans to consume.
You should always check the particular brand to make sure that it is safe, generally the cheaper ones found in supermarkets will be fine but more expensive ones may contain real truffle. I use La Espanola truffle flavoured olive oil.
Can I Make It In Advance?:
Ideally it should be eaten freshly made, however you can make the mushroom sauce up to a day in advance and store it in an airtight container in the fridge if needed.
Any leftovers will keep in the fridge for up to three days.
What To Serve With Creamy Vegan Mushroom Pasta:
I love this vegan mushroom pasta with some stir fried sugarsnap peas on the side, but really any green vegetable would be good. A green salad would be lovely as well. And a glass of wine!
If you find that your pasta is lacking in flavour add more salt! In the vast majority of cases bland food is simply under seasoned and more salt is the answer.
Also, for the best flavour don’t omit any of the ingredients! This recipe has been carefully crafted to be a delicious flavour bomb, but if you don’t use all of the ingredients listed then it simply won’t be as good.
The cashews (plus the 250ml water) can be swapped for 300ml of soy or oat based cream if you prefer.
When you drain the pasta make sure that you reserve the cooking water. You will need to add some of it to the cream sauce; the starch in the cooking water helps to make the sauce smooth and creamy.
If you accidentally drain away the pasta water, you can thin the sauce out with unsweetened non-dairy milk instead.
The strength of different brands of truffle oil will vary so just add it to taste. I use 3 Tbsp.
More Vegan Pasta Recipes:
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Creamy Vegan Mushroom Pasta With Truffle Oil
- 80 g (heaped ½ cup) raw cashews
- 400 g (14 oz) pasta of choice (I use fusilli)
- 1 Tbsp olive oil
- 1 red onion finely chopped
- 500 g (17 ½ oz) chestnut mushrooms sliced
- 6 cloves garlic peeled and crushed
- 2 sprigs fresh thyme (or ½ tsp dried)
- 120 ml (½ cup) white wine
- 250 ml (1 cup) water
- 1 vegetable or mushroom stock cube (I use Kallo mushroom stock)
- 4 Tbsp nutritional yeast
- 2-3 Tbsp truffle oil (I use 3)
- salt and pepper
- chopped parsley to garnish (optional)
- Place the cashews in a heat-proof bowl. Cover with plenty of boiling water and set aside to soak for at least half an hour.
- Place a large pan of salted water on to boil. Cook the pasta according to the packet directions then drain but reserve the cooking water.
- While the pasta is cooking, pour the Tbsp of olive oil into a large pan over a low heat. Add the chopped red onion and cook gently, stirring every now and again, until the onion is soft and translucent, about 10 mins.
- Add the sliced mushrooms, the crushed garlic and the thyme. Cook over a medium heat until the muhrooms are soft and the excess liquid has evaporated.
- Add the white wine and continue to cook, stirring often, until it has evaporated.
- Meanwhile, drain the soaked cashews and place them in a blender along with the 250ml water, the vegetable/mushroom stock cube and the nutritional yeast. Blend until very smooth.
- Pour the cashew cream into the pan of mushrooms and stir in the truffle oil. Cook over a low heat for a couple of minutes, adding some of the reserved pasta cooking water as needed to form a silky, creamy sauce. I usually add about 2 ladlefuls of the pasta water.
- Season to taste with plenty of salt and pepper then toss through the cooked pasta and serve topped with a sprinkle of chopped fresh parsley if you like.
- The cashews (plus the 250ml water) can be swapped for 300ml of soy or oat based cream if you prefer.
- If you accidentally drain away the pasta water, you can thin the sauce out with unsweetened non-dairy milk instead.
- Some brands of truffle oil are stronger in flavour than others. I use 3 Tbsp, but just add it to taste.