Pasta with Mushrooms and Creamy Cashews

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Pasta with Mushrooms and Creamy Cashews

Nutritional yeast is a nutty yellow flaked yeast used to make homemade vegan Dorito dust. It's an inexpensive, shelf-stable ingredient that lends a distinct cheesiness when you don’t want or have the real thing. To create the creamy sauce for this pasta, hydrate the yeast by blending it with cashews and pasta water until smooth. It’s delicious.
Course Main Course
Cuisine Vegan, Vegetarian
Prep Time 30 minutes
Servings 4 people


  • 1 cup Cashews dry roasted and unsalted
  • 4 tbsp Olive oil extra virgin
  • 170 g Oyster mushrooms torn into bite sized pieces
  • 170 g Shiitake mushrooms torn into bite sized pieces
  • Salt
  • 1 medium Leek white and pale green parts only, halved lengthwise, thinly sliced crosswise
  • 2 medium Shallots finely chopped
  • 2 Garlic cloves finely sliced
  • 350 g Spaghetti (any pasta will do)
  • 2 tbsp Nutritional yeast
  • 2 tbsp Parsley finely chopped
  • ½ Lemon
  • Black pepper freshly ground


  • Preheat oven to 175°C. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 7–9 minutes. Let cool.
    1 cup Cashews
  • Heat 2 tbsp oil in a large Dutch oven or other heavy pot over medium-high. Arrange half of mushrooms in a single layer in pot and cook, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a good toss, then continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 tbsp oil, remaining mushrooms, and more salt.
    4 tbsp Olive oil, 170 g Oyster mushrooms, 170 g Shiitake mushrooms, Salt
  • Reduce heat to medium-low and return all of the mushrooms to same pot. Add leeks, shallots, and garlic and cook, stirring often and adding another 1 tbsp oil if pan looks dry, until leeks and shallots are translucent and softened, about 4 minutes. Remove from heat.
    1 medium Leek, 2 medium Shallots, 2 Garlic cloves
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about  2 minutes less than package directions (the pasta will finish cooking in the pan). Drain pasta, reserving ¾ cup pasta cooking liquid.
    350 g Spaghetti
  • Blend cashews, nutritional yeast, and pasta cooking liquid in a blender until very creamy. Set cashew cream aside.
    2 tbsp Nutritional yeast
  • Return drained pasta to pot with mushroom mixture and add reserved cashew cream. Place over medium heat and cook, stirring well to coat, until pasta is al dente, about 3 minutes. Remove from heat. Add parsley and squeeze in juice from lemon half. Toss well to incorporate.
    2 tbsp Parsley, ½ Lemon
  • Divide pasta evenly among shallow bowls or plates and top with several grinds of pepper.
    Black pepper

About Fanci Fungi

As lovers of mushrooms, we began as a small grower of oyster mushrooms in the Canberra and have now grown to producing a whole range of different mushroom products. 
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