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Creamy Mushroom Tomato Linguine - Good Old Vegan

Creamy Mushroom Tomato Linguine

Tomato cream sauce is one of our favorites to make. This Linguine with Mushroom Tomato Cream Sauce is made with mushrooms to complement the creaminess! It’s vegan as always and can be made gluten-free if you use gluten-free pasta.

Creamy Mushroom Tomato Linguine

Linguine with Mushroom Tomato Cream Sauce is made with mushrooms to complement the creaminess! It's vegan as always and it can be made gluten-free if you use gluten-free pasta.

Course Dinner

Cuisine Italian-Inspired

Keyword Creamy, Easy, Plant-Based Pasta, Recipe, Vegan

Prep Time 10

Cook Time 25

Inactive Time (soaking cashews) 2

Total Time 35

Servings people

Calories 758kcal

Author Peter & Akiko

Ingredients

Cashew Cream

1/2 cup raw unsalted cashews soaked in water for 2 hours
1 cup water
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper

The Rest

1 tbsp extra virgin olive oil
2 cloves garlic minced
8 cremini mushrooms thinly sliced
1/2 tsp salt
1/2 tsp dried thyme
2 medium tomatoes puréed (about 1 1/2 cup after being puréed)
2 tsp sugar optional
1/2 pound linguine
Vegan parmesan style cheese optional

Instructions

In a large pot, start boiling water for cooking linguine.
Meanwhile, start making tomato cream sauce by preparing cashew cream first. In a high-speed blender, combine soaked cashews, water,nutritional yeast, lemon juice, salt and pepper. Blend for 1-2 minutes until creamy and smooth. Set aside.
Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for 1-2 minute until aromatic and golden brown. Add mushrooms and cook for 3-4 minutes until caramelized. Adjust the heat if it’s too hot. Season with salt and add dried thyme. Cook for another minute or so.
Add tomato purée. Reduce the heat to medium low. Cook for 5 minutes to reduce down. Add sugar to control the acidity (optional.)
Meanwhile, start cooking linguine in salted water for 7 minutes (or follow the instruction on the package.)
2 minutes before the linguine is done, add the cream mixture to the sauce. When it starts to thicken add a small amount pasta cooking water.
Add linguine to the sauce. Turn off the heat and give a quick toss.
Serve with vegan parmesan style cheese (optional.)