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Creamy Vegan Mushroom and Kale Pasta Recipe

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★★★★★

4.7 from 112 reviews

This creamy vegan mushroom and kale pasta combines rich cashew-based sauce with sautéed portobello mushrooms and nutrient-packed kale, delivering a comforting and flavorful plant-based meal. The farfalle pasta is enveloped in a silky, garlicky cashew cream enriched with vegetable broth, nutritional yeast for cheesy undertones, and a hint of red pepper flakes for subtle heat. Perfect for a hearty vegan dinner that’s both nutritious and indulgent.

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 (bow tie) pasta
  • 1 cup reserved pasta water

Instructions

  1. Soak Cashews: Place cashews in a large bowl or cup, cover with water, and let soak for 2-4 hours. After soaking, drain and rinse the cashews thoroughly to prepare for blending.
  2. Prepare Cashew Cream: Add the soaked cashews, 2 cups vegetable broth, garlic cloves, salt, and pepper to a blender. Puree the mixture until very smooth and creamy. Set aside this cashew cream sauce for later use.
  3. Cook Pasta: Bring a large pot of water to a boil and cook the farfalle pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta but do not rinse it to preserve starch for the sauce.
  4. Sauté Mushrooms and Kale: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced portobello mushrooms and stir constantly for about 5 minutes until they begin to soften. Add the chopped kale and cook for another 5 minutes until tender and wilted.
  5. Combine Sauce and Vegetables: To the skillet with mushrooms and kale, add the prepared cashew cream, rosemary sprigs, red pepper flakes, salt, and pepper. Stir continuously until the sauce warms through and reaches a soft simmer. Then remove from heat.
  6. Mix Pasta and Sauce: Gently fold the cooked pasta into the creamy mushroom and kale sauce. If the sauce feels too thick, add reserved pasta water a little at a time while folding to achieve a smooth, silky consistency.
  7. Serve: Plate the creamy vegan mushroom and kale pasta while warm. Optionally, garnish with additional red chili flakes, a light sprinkle of nutritional yeast, or a spray of truffle oil for extra decadence and flavor.

Notes

  • Soaking cashews is crucial for achieving a silky smooth sauce texture; do not skip or shorten soaking time drastically.
  • Reserve some pasta water to adjust sauce consistency for perfect creaminess.
  • Use fresh rosemary sprigs for aromatic depth; remove before serving to avoid woody texture.
  • Optional toppings such as nutritional yeast or truffle oil enhance flavor but can be omitted based on preference.
  • This recipe is versatile and can accommodate other hearty greens such as spinach or chard in place of kale.

Keywords: vegan pasta, mushroom pasta, kale pasta, creamy vegan sauce, cashew cream, healthy dinner

Find it online: https://kitchenbyclara.com/creamy-vegan-mushroom-and-kale-pasta-recipe/