Vegan Shiitake Mushroom Pasta

This vegan shiitake mushroom pasta is a creamy and comforting weeknight meal that feels indulgent without any dairy. The rich sauce comes together quickly using simple plant-based ingredients, making it a great option when you want something satisfying but straightforward.

I stumbled upon this recipe when looking for a comforting pasta that didn't rely on nuts or heavy creams. It quickly became a favorite for those evenings when I want something cozy but fresh.

Ingredients

• 8 ounces dry pasta of choice: pick your favorite shapes such as linguine or penne to hold the sauce well
• 1¼ cups water: for blending the sunflower seeds and creating the creamy sauce
• ¼ cup raw sunflower seeds: they provide a rich, nutty cream base without overpowering flavor, choose raw and unsalted for the best results
• 5 cloves garlic, peeled: mincing four cloves releases bold aroma while one whole clove adds a subtle garlic essence during blending
• 1 teaspoon fine sea salt: enhances all the natural flavors without being harsh
• 2 teaspoons arrowroot or corn starch: thickens the sauce, arrowroot is great for a glossy texture
• 2 tablespoons vegan butter: adds creaminess and richness, look for one with a clean ingredient list
• 2 teaspoons olive oil: helps sauté the mushrooms and shallots, use extra virgin for depth
• 2 large shallots, chopped: shallots offer a sweeter, more delicate bite than onions
• 10 ounces shiitake mushrooms, stems removed and sliced: these give an earthy depth, pick firm mushrooms with smooth caps
• 1 teaspoon soy sauce or tamari: adds umami and a touch of saltiness
• ½ cup dry white wine: a crisp variety like Sauvignon Blanc works best to brighten the dish
• Black pepper to taste: freshly cracked preferred for vibrant flavor
• Squeeze of lemon juice: brightens the creamy sauce at the end

Instructions

Cook The Pasta:

Cook pasta in a large pot of salted boiling water following the package instructions until al dente. Drain well and set aside to keep warm.

Make The Sunflower Cream:

In a high-speed blender combine the water, raw sunflower seeds, one whole garlic clove, and sea salt. Blend on high until completely smooth for a creamy base. Add the arrowroot or corn starch and blend again for about 30 to 45 seconds. Set aside.

Sauté Shallots And Mushrooms:

Preheat a large sauté pan over medium heat. Add the vegan butter and olive oil, swirling to coat the bottom. Add the chopped shallots and sliced shiitake mushrooms. Cook gently for about five minutes until softened and starting to brown.

Add Garlic And Soy Sauce:

Add the minced garlic and soy sauce to the pan. Continue cooking for a few more minutes until the mushrooms turn tender and the garlic loses its raw bite but doesn't burn.

Deglaze With Wine:

Pour in the white wine and bring the mixture to a simmer. Let it cook for several minutes until the wine reduces by about half, concentrating its flavor and slightly thickening.

Incorporate The Cream Sauce:

Pour the blended sunflower cream sauce into the pan with the mushrooms. Season with black pepper. Cook for three to four minutes, stirring frequently until the sauce thickens to a luscious, creamy texture.

Finish With Lemon And Seasoning:

Add a squeeze of fresh lemon juice to balance the richness. Taste and adjust seasoning with more lemon, salt, or pepper if needed. If the sauce becomes too thick, add a splash of water to loosen it.

Combine And Serve:

Add the cooked pasta to the pan and toss gently to coat evenly with the shiitake cream sauce. Serve immediately while hot and aromatic.

When I serve this for friends, it always sparks conversation about how rich and decadent vegan food can be.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken upon chilling so gently warm it with a splash of water before serving to regain its creamy texture.

Ingredient Swaps

You can use any pasta shape you prefer but avoid gluten-free types that may turn mushy. If you don't have arrowroot, cornstarch works just as well to thicken. Raw cashews can replace sunflower seeds if you do not have allergies, soak them for a few hours first. Use vegetable broth instead of water for extra depth in the cream sauce if desired.

Serving Ideas

Garnish with fresh chopped parsley or basil for a bright herbal note. Serve with a crisp green salad or roasted seasonal vegetables. A crusty artisan bread alongside soaks up every bit of the creamy sauce.

This pasta is perfect for anyone seeking a comforting vegan meal that doesn't compromise on flavor.

Frequently Asked Recipe Questions

→ What type of pasta works best?

Use any dry pasta you prefer; shapes like linguine, fettuccine, or penne hold the creamy sauce well.

→ Can I substitute shiitake mushrooms?

Yes, cremini or portobello mushrooms can be used but will alter the flavor slightly as shiitake offer a distinct umami note.

→ How does sunflower seed cream affect the sauce?

Blended sunflower seeds provide a smooth, nutty richness that mimics dairy cream and binds the sauce elegantly.

→ Is white wine necessary in the sauce?

White wine adds acidity and brightness that balances the earthy mushrooms, though it can be omitted for a milder flavor.

→ What is the purpose of arrowroot or corn starch?

The starch helps thicken the sunflower seed mixture, giving the sauce a creamy consistency without heaviness.