Creamy Cashew and Mushroom Pasta

  • Prep: 0 Mins / Cook: 30 Mins
  • Serves 4
  • easy

A richly comforting gluten free mushroom pasta with an irresistible cashew nut cream sauce. The creamy white vegan sauce combines perfectly with the button mushrooms, fresh chives and balsamic dressing. And so quick and simple to rustle up!

Gluten Free Dairy Free High Protein


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  • Brown Rice Penne Brown Rice Penne 500g 5 cups
  • Cashew Nuts Cashew Nuts 100g 4/5 cup
  • White Button Mushrooms White Button Mushrooms 500g 6 & 2/3 cups
  • Vegetable Stock Vegetable Stock 400ml 1 & 3/5 cups
  • Garlic Garlic 1 clove 1 clove
  • Small Onions Small Onions 2 2
  • Fresh Parsley Fresh Parsley 8g 1/3 cup
  • Fresh Chives Fresh Chives 16g 1/3 cup
  • Creamy Balsamic Dressing Creamy Balsamic Dressing 1/2 tsp 1/2 tsp
  • Olive Oil Olive Oil 2 tbsp 2 tbsp
  • Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp


  1. 1.*Timing tip: Presoak cashews in advance, for a minimum of 4hrs.
  2. 2.Cook penne according to packet instructions, meanwhile prepare the sauce.
  3. 3.Heat up a medium size frying pan on high heat and add 1 tbsp olive oil.
  4. 4.Once olive oil has heated up, add sliced mushrooms and fry until golden brown (you may have to remove the mushroom water a spoonful at a time to allow the mushrooms to brown properly).
  5. 5.Remove fried mushrooms and set aside on a plate.
  6. 6.In a high speed blender blend presoaked cashews and vegetable stock for 2-3min until smooth.
  7. 7.Add 1 tbsp olive oil to the frying pan, fry diced onions and minced garlic until onion is translucent. Now pour in the cashew cream, add balsamic, chopped herbs and mushrooms.
  8. 8.Once the penne is al dente, add the penne to the pan and stir well.
  9. 9.Add balsamic, season with black pepper, stir to combine and enjoy.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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