Vegan Mushroom Stroganoff Pasta

Ingredients

• 12 oz dry egg-free fettuccine or wide noodles
• 3/4 cup raw cashews
• 1 cup hot water, for soaking cashews
• 3 tbsp olive oil, divided
• 1 lb cremini mushrooms, sliced
• 8 oz shiitake mushrooms, stemmed and sliced
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 1/4 cups vegetable broth
• 1 tbsp fresh lemon juice
• 1 1/4 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 3 tbsp chopped fresh dill or parsley

Instructions

1. Place the raw cashews in a heatproof bowl, cover with the hot water, and let them soak for at least 20 minutes to soften (or soak in cold water for 4 hours if you have more time), then drain.
2. Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high for 60 to 90 seconds, until completely smooth and creamy with no gritty texture; set this cashew cream aside.
3. Bring a large pot of well-salted water to a boil for the pasta.
4. Heat 2 tablespoons of the olive oil in a large, wide skillet over medium-high heat until shimmering, then add the cremini and shiitake mushrooms in a single layer, working in batches if needed to avoid crowding the pan.
5. Cook the mushrooms without stirring for 3 to 4 minutes to let them brown deeply on one side, then stir and continue cooking for another 4 to 5 minutes, until deeply golden brown and any released liquid has evaporated.
6. Transfer the browned mushrooms to a plate and set aside.
7. Add the remaining 1 tablespoon olive oil to the skillet, add the onion, and cook over medium heat for 5 minutes until softened.
8. Stir in the garlic and cook for 30 seconds, then add the tomato paste, soy sauce, and smoked paprika, stirring for 1 minute until fragrant.
9. Pour in the vegetable broth, scraping up any browned bits, and simmer for 3 to 4 minutes until slightly reduced.
10. Meanwhile, add the pasta to the boiling water and cook according to the package time minus 1 minute, until al dente with a firm bite at the center; reserve 1 cup of pasta water before draining.
11. Reduce the skillet heat to low, stir in the cashew cream and lemon juice, and simmer gently for 2 to 3 minutes, stirring often, until the sauce thickens slightly (do not let it boil hard, since high heat can cause cashew cream to separate).
12. Return the browned mushrooms to the skillet along with the salt and pepper, then add the drained pasta and about 1/2 cup of the reserved pasta water, tossing for 1 to 2 minutes until well coated.
13. Taste and adjust salt, thinning with more pasta water if needed, then stir in the chopped dill or parsley and serve immediately.

Tips

Why You'll Love This

• Rich, creamy sauce that is entirely plant-based
• Deeply savory umami flavor from well-browned mushrooms
• A comforting dinner that happens to be vegan

Nutrition

Nutrition values are estimated per serving based on the ingredients used.