Vegan Creamy Cheesy Mushroom Penne (No Cashews)
This vegan creamy cheesy mushroom penne is rich, comforting, and made without cashews. A dairy-free pasta recipe packed with savory mushroom flavor.
Ingredients
Pasta & Vegetables
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2½ cups portabella mushrooms sliced or chopped
Creamy Cheesy Sauce
- 1½ cups unsweetened plant milk soy or oat works best
- ¾ cup vegetable stock
- 1½ teaspoons garlic seasoning mix
- ¼ cup nutritional yeast
- ¾ cup vegan cheese shredded or grated
- Salt and black pepper to taste
Instructions
- Step 1: Cook the Penne. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Step 2: Brown the Mushrooms. Heat olive oil in a large skillet over medium-high heat. Add the portabella mushrooms in an even layer. Let them cook undisturbed for a few minutes. Browning the mushrooms builds deep, savory flavor — this step makes the entire dish taste richer. Cook for 7–9 minutes until browned and tender.
- Step 3: Build the Sauce. Reduce heat to medium. Sprinkle in garlic seasoning mix and stir to coat the mushrooms. Pour in: Plant Milk, Vegetable stock. Stir well and let the mixture simmer gently for 5–7 minutes until slightly thickened.
- Step 4: Make It Cheesy. Lower heat and stir in: Nutritional yeast, Vegan cheese. Stir until the cheese melts and the sauce becomes creamy and smooth. Season with salt and black pepper to taste.
- Step 5: Combine with Pasta, Add cooked penne directly to the sauce. Toss until every piece is coated. Add a splash of reserved pasta water if needed to loosen the sauce. Cook for 1–2 minutes until everything is warmed through.