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5 from 10 votes

One Pot Mushroom Sundried Tomato Fettuccine

This Creamy Vegan Mushroom Pasta with Spinach and Sundried Tomatoes is one of those easy as can be one pot dinners that’s So flavorful and ready in 30! Gluten-free & Nutfree option included.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: creamy mushroom fettuccine, one pot fettuccine, sun-dried tomato pasta
Servings: 4
Author: Vegan Richa

Ingredients

For the mushrooms:

  • 1 tablespoon extra virgin olive oil
  • 4 cloves of garlic minced
  • ¼ cup chopped onion
  • 8 ounces of mushrooms sliced or quartered
  • ¼ teaspoon salt
  • ¼ teaspoon pepper flakes
  • ¼ cup sundried tomato

For the pasta:

  • 2 cups of water or broth
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 teaspoons miso
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt or use less if using salt in broth
  • 5 ounces fettuccine or linguine or similar pasta

For the cashew cream

  • 1/3 cup raw cashews
  • 2 teaspoons flour
  • ½ cup water

to add later

  • ½ cup spinach or other greens.
  • 3-4 tablespoons of vegan parmesan for garnish , optional
US Customary - Metric

Instructions

  • Cook the mushrooms: Add the oil to a large skillet over medium heat, add the garlic and onion and a pinch of salt. Cook until the garlic is starting to turn golden on some edges then add the mushrooms, salt and mix well. Cook until mushrooms are starting to turn golden on some edges, stir occasionally. 4-7 mins
  • Add in the sundried tomato and mix in. Reserve some of this mushroom mixture for garnish.
  • Cook the pasta: Add in 1 ½ cups of water, garlic powder, onion powder, thyme, black pepper and salt. Mix the miso and the remaining other ½ cup of water and then add it to the skillet. Add the fettuccine and press to submerge.
  • Partially cover and cook. Cook for 14-18 minutes or cook until the fettuccine or linguine is cooked to preference. Stir once in between.
  • Meanwhile make your cashew cream by blending the cashews with the flour and water. See notes for nut free option.
  • Then add the cashew cream mixture to the skillet, mix. Fold in spinach or greens if using. Let the mixture come to a boil then let the cream thicken evenly then taste and adjust salt and flavor.
  • Switch off heat, add parmesan on top and then cover skillet so that cheese melts for a minute. Top with reserved mushrooms, pepper flakes, fresh herbs such as basil or parsley and serve as is or with some warm garlic bread!

Notes

  1. Nutfree To make this without cashews, use ½ cup of firm or silken tofu and blend it with ¼ or 1/3 cup of water and 2 spoons of flour and add it to the fettuccine. You can also use mix of pumpkin seeds and hemp seeds instead of cashews.
  2. To make this gluten free, use gluten-free pasta, depending on the brand it might get cooked a little bit faster. Just keep an eye on pasta and cook until desired softness. Use cornstarch or other starch instead of flour in the cashew cream 
  3. Soyfree: Use chickpea miso for Soyfree 
  4. Onion garlic free: omit the onion and garlic. Add 1/4 teaspoons oregano and 1 teaspoon more miso in the cashew cream.
  5. To make with precooked pasta: cook the pasta according to instructions on the package. In the sauce step , add only the 1/2 cup water with miso, and the cashew cream for the liquid. Fold in the cooked pasta, cover and cook for 2-3 mins. 
 
 
 
 
 
 
 

Nutrition

Calories: 279kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 548mg | Potassium: 643mg | Fiber: 4g | Sugar: 6g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg