Creamy Vegan Mushroom and Kale Pasta Recipe
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.
- 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
