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Creamy mushroom pasta sauce

A quick but tasty mushroom pasta sauce full of flavour and nutrients.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 2 people


  • 100 grams spaghetti wholewheat or brown rice
  • 50 grams cashew nuts soaked in hot water for 10 minutes
  • 1 medium onion finely diced
  • 1 fat clove garlic finely diced
  • 100 ml white wine (make sure it's vegan)
  • 100 grams shimeji mushrooms rinsed and trimmed
  • salt and pepper
  • large handful rocket to serve


  • First bring a large pan of water to the boil and cook the spaghetti according to the packet instructions.
  • Drain the cashew nuts and place in the jug of a high-speed blender. Cover with fresh water and blend until smooth. 
  • Whilst the spaghetti is cooking, heat a couple of tablespoons of water in a medium-sized non-stick pan and sauté the onion for 6-8 minutes until soft. Add the garlic and cook for another couple of minutes but don't let it burn. Add the mushrooms and cook for another 5 minutes on a medium heat until they start to soften, then pour in the wine. Stir well and simmer for 2 minutes, then pour in the cashew cream and simmer for another couple of minutes, seasoning with salt and pepper.
  • By now the pasta should be cooked, so drain then add to the pan and coat with the sauce.
  • Serve into large pasta bowls and garnish with the rocket. Enjoy!
Keyword dairy free, mushrooms, pasta, plant based