Introduction

This creamy vegan mushroom and kale pasta is a comforting and flavorful dish that combines rich cashew-based sauce with earthy mushrooms and vibrant kale. It’s perfect for a satisfying weeknight dinner or when you want something healthy yet indulgent.

Creamy Vegan Mushroom and Kale Pasta Recipe - Recipe Image

Ingredients

1.5 cups cashews (soaked for 2-4 hours)
4 cloves garlic
2 cups vegetable broth
2 tablespoons nutritional yeast
1 teaspoon red pepper flakes
2 rosemary sprigs
1 cup pasta water
3 cups chopped kale
4 large portobello mushrooms
2 tablespoons olive oil
1 lb uncooked farfalle (bow-tie) pasta
Salt and pepper to taste
Optional: truffle oil or extra nutritional yeast for serving

Instructions

Step 1: Soak the cashews in a large bowl or cup, cover them with water and let soak for 2 to 4 hours. Drain and rinse thoroughly.
Step 2: Place the soaked cashews in a blender with 2 cups vegetable broth, garlic cloves, salt, and pepper. Blend until very smooth, then set aside.
Step 3: Bring a large pot of water to a boil. Cook the farfalle pasta according to package instructions. Reserve 1 cup of pasta water before draining; do not rinse the pasta.
Step 4: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced portobello mushrooms and stir continually for 5 minutes.
Step 5: Add chopped kale to the skillet and cook for another 5 minutes, or until tender.
Step 6: Stir in the cashew cream, rosemary sprigs, red pepper flakes, salt, and pepper. Let the sauce reach a gentle simmer, then turn off the heat.
Step 7: Add the cooked pasta to the skillet and fold gently to combine. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Step 8: Serve warm, topped with extra red chili flakes and a drizzle of truffle oil or a sprinkle of nutritional yeast if desired.

Tips & Variations

Soaking cashews longer, even overnight, makes the sauce creamier and smoother.
Try using other hearty greens like spinach or swiss chard if kale isn’t available.
Add a squeeze of lemon juice to the sauce for a little brightness and balance.
Swap farfalle for penne or rotini if preferred; shape doesn’t affect flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish nut-free?

The creamy sauce relies on cashews for its texture and richness, so substituting with other bases like cauliflower or tofu is possible but will change the flavor and consistency.

Do I need to soak the cashews overnight?

Soaking for 2 to 4 hours is sufficient, but soaking overnight will make blending easier and the sauce even creamier.

Creamy Vegan Mushroom and Kale Pasta Recipe

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★★★★★

4.9 from 113 reviews

This creamy vegan mushroom and kale pasta combines a velvety cashew-based sauce with sautéed portobello mushrooms and nutritious kale, all tossed with perfectly cooked farfalle pasta. Rich, flavorful, and completely plant-based, this dish is both comforting and wholesome, making it an ideal dinner for vegan or health-conscious eaters.

Author: Dana
Prep Time: 10 minutes (not including cashew soaking time)
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes (including cashew soaking time)
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Vegan American
Diet: Vegan

Ingredients

Scale

Cashew Cream Sauce

1.5 cups cashews (soaked for 2–4 hours)
4 cloves garlic
2 cups vegetable broth
2 tbsp nutritional yeast
1 tsp red pepper flakes
2 rosemary sprigs
Salt and pepper to taste

Vegetables & Pasta

3 cups chopped kale
4 large portobello mushrooms
2 tbsp olive oil
1 lb uncooked farfalle pasta (or bow pasta)
1 cup reserved pasta water

Instructions

Soak Cashews: Place the cashews in a large bowl and cover them with water. Let them soak for 2 to 4 hours to soften, then drain and rinse thoroughly.
Prepare Cashew Cream: Add the soaked cashews, vegetable broth, garlic cloves, salt, and pepper into a blender. Puree until the mixture is very smooth and creamy. Set aside.
Cook Pasta: Bring a large pot of water to a boil. Cook the farfalle pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta but do not rinse it.
Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped portobello mushrooms and stir constantly for about 5 minutes. Then add the chopped kale and continue cooking for another 5 minutes, or until the kale is tender.
Combine Sauce and Veggies: Add the prepared cashew cream to the skillet along with rosemary sprigs, red pepper flakes, nutritional yeast, and salt and pepper to taste. Stir continuously until the sauce begins to softly simmer. Turn off the heat.
Toss Pasta in Sauce: Add the cooked pasta to the skillet with the sauce and vegetables. Gently fold to combine everything evenly. If the sauce is too thick, slowly pour in reserved pasta water while folding to loosen the sauce to your preferred consistency.
Serve: Plate the pasta warm. Garnish with extra red pepper flakes, a light sprinkle of nutritional yeast, and an optional drizzle of truffle oil for an aromatic finish.

Notes

Soaking the cashews softens them, resulting in a much creamier sauce.
You can substitute vegetable broth with water if preferred, but broth adds more depth of flavor.
Reserve pasta water is essential to adjust the sauce consistency and help it cling to the pasta better.
For a gluten-free option, use gluten-free pasta instead of farfalle.
Truffle oil is optional but adds an elegant aroma and taste.
Adjust red pepper flakes according to your spice tolerance for a milder or spicier dish.

Keywords: vegan pasta, creamy mushroom pasta, kale pasta, cashew cream sauce, plant-based dinner, healthy pasta recipe