I love this easy and delicious recipe: creamy mushroom and zucchini pasta. It reminds me of mac & cheese, but it’s vegan, healthier and creamier.
The combination of mushrooms and zucchini is perfect. Both of them are a bit crunchy and have a wonderful taste.
Mushrooms are more filling and heavier, but zucchini are, on the contrary, refreshing and easy to digest.
As about the cream, it’s made out of cashews and coconut milk.
Trust me, the cream has such a soft and smooth texture, that you will eat it even without pasta.
As least that is what I do.
Every time after pouring the cream, you’ll see me scrubbing the edges of the blender.
Best time for eating mushroom and zucchini pasta
I believe this recipe is valid as a lunch, dinner and even as a meal prep.
You can just make the sauce and when you are ready to eat the meal, just boil some pasta, combine and enjoy.
Personally, I like cooking this recipe for dinner, so I can also eat the leftovers next day at lunch.
Leftovers of pasta
The meal can be stored in the fridge for up to 2 days.
Still, it is better if you keep the sauce separated from pasta, so the pasta won’t get too soft. If you want to store only the sauce, it can stay in the fridge for about 3 days.
Also, as I mentioned before, this recipe could be a meal prep if you wish so.
When you are ready to serve, warm up the sauce and add some boiled pasta. That is it.
If your sauce is a bit solid after keeping it in the fridge, you could add a splash of water when you warm it up.
Tips on cooking mushroom and zucchini pasta
First of all, I want to talk about the pasta itself.
As you can see, I used penne for this meal.
But you can use whichever pasta you prefer. Fusilli, spaghetti, whole grain pastas, lentils or chickpea-based pastas, etc., all of them will work perfect as well.
The same story about mushrooms.
All kind of mushrooms would work in this recipe.
Although, I haven’t tried to use shiitake for this particular recipe. But if you love experimenting, let me know how it was.
Concerning the cashews, please use unsalted and unroasted ones.
Doing so, you will end up with very creamy sauce and you could add as much salt as you wish to.
Ok, everything being said, let’s dive into the recipe!
Vegan CREAMY PASTA
For the cream:
- 1 cup [150 g] raw cashews
- 1 1/2 cup warm water
- 3 tbsp coconut milk (fully fat)
- 1/3 tsp oregano
- 1/2 tsp salt
- ½ tsp paprika powder
- 1/6 tsp curcuma/turmeric
- ½ tsp garlic powder
- 2 tsp lemon juice
- 1/2 tbsp flour
- 180 g pasta
- 1 tsp oil (I used coconut oil)
- 1 2/3 cups [200 g] sliced mushrooms
- 1 cup [120 g] sliced zucchini
- 1/3 tsp salt
- Soak the cashews in warm water (1 cup cashews to 1 ½ cup water) and let them sit for about 20 minutes
- After that, into a food processor, add the soaked cashews along with that warm water, coconut milk, oregano, salt, paprika powder, curcuma, garlic powder, lemon juice and flour. Blend for 2-3 minutes until very smooth.
- Cook the pasta following the package instructions
- Into a preheated pan, on a medium-high heat, add the oil.
- Next, put in the mushrooms and cook them for 8 minutes or so, stirring constantly, until they are brown.
- Add the zucchini in the pan, along with salt and pepper, and let it cook for another 2-3 minutes.
- Pour the cream into the pan and stir until it’s boiling. Take out of the stove.
- Add the pasta into the sauce. Mix everything together and serve hot.
- You can use any kind of pasta (spaghetti, penne, fusilli), I used penne mostly for presentation purposes, but also because I love how the cream spreads in them (and they are creamy even inside).
- Try to use unsalted and unroasted cashews. In this way, you will prevent the cream from any chunks, and you will not end up with a too salty meal.
- If you are eating gluten-free, you can use rice flour instead of normal one; or just omit that step and use less water or more cashews when blending.
- Add a splash of water if your cream is not liquid enough (if you can, add the water from the cooked pasta, it is already hot so you save time).
Calories per serving: 590 cal
Protein: 20% of your daily dose
Carbs: 26% of your daily dose
Fat: 50% of your daily dose
*please note that these numbers are estimated
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