• Nina Haas


Updated: Feb 8

When I first went vegan the thing I was most sad about probably was the omission of a creamy pasta bowl. But then I discovered the versatility of cashew nuts. Not only does a creamy sauce made out of cashews taste at least a million times better than regular cream sauces, but also it is healthy, packed with important fats and incredibly easy to make.

The cashew nuts harmonize perfectly with mushrooms. Top it with crispy fried onions and fresh parsley and this will be your favorite creamy pasta dish from then on.

I prefer using dried boletus mushrooms because they are really intense in flavor. But feel free to use any mushrooms you like. You could also use fresh mushrooms if you can't find any dried mushrooms, but usually you can find them in any supermarket.

This recipe serves 2 very hungry, or 3 not so hungry people.

Leftover pasta can be stored in an airtight container for up to five days in the refrigerator. There has never been any leftover when I made them though ;) (and I've cooked this many times already!).


  • 250 g pasta

  • 75 g cashews (soaked overnight or cooked for 15 minutes)

  • 200 ml water

  • 1 Tbsp olive oil

  • 1 onion

  • 2 garlic gloves

  • Salt, pepper and chili to taste

  • 1 Tbsp soy sauce

  • 40 g dried mushrooms (or 300-400 grams fresh mushrooms)

  • 100 ml white wine

  • 400 ml mushroom soaking water

  • 40 gr capers

  • (optional) 2 Tbsp nutritional yeast

  • Fresh parsley

For topping, fried onions:

  • 1/2 onion

  • 15 g flour

  • 100 ml sunflower or rapeseed oil


  1. Soak the cashews for at least 5 hours or cook them in boiling water for 15 minutes. Drain them and pour away the soaking water. In a blender blend cashews and 200 ml of water until you have a thick, smooth cream.

  2. Heat water in a pot and cook the pasta. (I prefer cooking the pasta one minute less than the recommended cooking time. You will get them perfectly al dente when putting them into the sauce later. When the pasta is ready, quickly cool with cold water.)

  3. Soak the mushrooms in 400 ml of hot water (I had to soak mine for 10 minutes.) The soaking time depends on the mushrooms you use. The recommended soaking time should be written onto the package. Drain them but !DO NOT! throw away the soaking water, this will give your pasta sauce the perfect mushroom taste. Simply drain the mushrooms above a bowl. Chop the mushroom in whatever size you want them to be.

  4. For the fried onions heat oil in a small pot. Cut the onion into stripes, add flour to a small bowl and toss the onions. Put them into the hot oil and fry for about 10 minutes, until golden brown.

  5. Chop onion, garlic and parsley. Heat olive oil in a pan and fry the onion for 1 minute. Then add garlic and fry for another 2-3 minutes. Deglaze with soy sauce. Add chopped mushrooms and fry for a minute, then add white wine and allow to simmer for 5 minutes on low heat. Add the cashew cream, mushroom soaking water, capers and nutritional yeast. Also add salt, pepper and chili to taste. At least add the cooked pasta and parsley. Let simmer for 2 minutes and serve the pasta with fried onions on top.

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