This Creamy Vegan Shiitake & Kale Pasta is a comforting bowl of rich, velvety goodness that’s ready in just 30 minutes. The earthy, umami-packed shiitake mushrooms pair perfectly with tender kale, creating a symphony of textures and flavors. A luscious cashew-based sauce coats every strand of pasta, offering a creamy indulgence without any dairy. It’s a dish that feels indulgent yet nourishing, perfect for weeknights or cozy gatherings.
Each bite delivers a satisfying contrast—chewy mushrooms, crisp kale, and silky sauce—all harmonized with a hint of garlic and a touch of lemon zest. Whether you’re vegan or simply exploring plant-based meals, this recipe promises to delight your taste buds and leave you feeling satisfied. It’s proof that comfort food can be both wholesome and utterly delicious.
Ingredients for Creamy Vegan Shiitake & Kale Pasta
- 8 ounces fusilli pasta (brown rice fusilli recommended)
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, destemmed and sliced
- ⅓ cup chopped scallions
- Juice of ½ a small lemon (plus extra to taste)
- 5 to 6 kale leaves, sliced
- Pinch of red pepper flakes (optional)
- Shaved macadamia nuts and/or parmesan cheese for garnish (optional)
For the Miso Cashew Lemon Cream:
- ½ cup raw cashews (soaked at least 4 hours or overnight)
- ¾ cup water
- 1 tablespoon miso paste
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper (to taste)
Step-by-Step Instructions
- Make the Miso Cashew Lemon Cream: In a high-speed blender, combine the soaked cashews, water, miso paste, garlic, lemon juice, and a pinch of black pepper. Blend until smooth and creamy. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- Sauté the Mushrooms: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shiitake mushrooms and sauté for 2 to 3 minutes, stirring occasionally. Add the scallions and cook for another few minutes until the mushrooms are tender and lightly browned.
- Add Kale and Lemon: Squeeze in the juice of ½ a lemon, then add the sliced kale. Cook until the kale is slightly wilted, about 2 minutes. Add another squeeze of lemon juice and stir.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to combine. Drizzle with half of the miso cashew lemon cream and toss again. Season with salt, pepper, and additional cream sauce to taste. If the sauce is too thick, stir in the reserved pasta water, a little at a time, until creamy.
- Serve: Plate the pasta hot, garnished with shaved macadamia nuts, parmesan cheese, and a pinch of red pepper flakes if desired. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the miso cashew lemon cream sauce is already a star, you can elevate this dish with a drizzle of truffle oil or a sprinkle of nutritional yeast for a cheesy, umami kick. For a crunchier texture, try toasted breadcrumbs or pumpkin seeds instead of macadamia nuts. If you’re feeling adventurous, add a dollop of vegan pesto for an herby twist!
Quick and Easy Time-Saving Tips
To cut down on prep time, use pre-sliced shiitake mushrooms and pre-washed kale from the store. If you forget to soak the cashews, boil them for 10 minutes to soften them quickly. For an even faster meal, cook the pasta and sauce ahead of time, then reheat and toss together when ready to serve.
Storage and Reheating Made Simple
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or plant-based milk to restore the creamy consistency. This dish doesn’t freeze well due to the cream sauce, so enjoy it fresh or within a few days!
Recipe Variations to Mix It Up
Swap shiitake mushrooms for cremini or oyster mushrooms for a different flavor profile. If kale isn’t your favorite, try spinach or Swiss chard instead. For a gluten-free option, use quinoa pasta or zucchini noodles to keep it light and fresh.
Essential Equipment Guidance
A high-speed blender is key for achieving that silky-smooth cashew cream sauce. If you don’t have one, a food processor can work, though the texture may be slightly grainier. A large skillet is perfect for sautéing the mushrooms and kale, ensuring even cooking and plenty of space to toss the pasta.
Creamy Vegan Shiitake & Kale Pasta
Ingredients
- 8 ounces fusilli pasta (I used brown rice fusilli)
- 1 tablespoon olive oil
- 8 ounces destemmed and sliced shiitake mushrooms
- ⅓ cup chopped scallions
- juice of ½ a small lemon, more to taste
- 5 to 6 kale leaves, sliced
- pinch of red pepper flakes, optional
- shaved macadamia nut and/or parmesan cheese for garnish, optional
miso cashew lemon cream
- ½ cup raw cashews, soaked at least 4 hours or overnight*
- ¾ cup water
- 1 tablespoon miso paste
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- freshly ground black pepper
Instructions
- Make the miso cashew lemon cream sauce by blending together the cashews, water, miso paste, garlic, lemon juice and pinches of pepper in a high-speed blender until creamy. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
- While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shiitake mushrooms and sauté, stirring only occasionally, for 2 to 3 minutes.
- Add the scallions and continue to cook another few minutes until the mushrooms are tender and browned.
- Add a squeeze of lemon juice, stir, and then add the kale. Cook until the kale is slightly wilted, add another squeeze of lemon juice, and stir.
- Add the pasta, toss again and drizzle with ½ the cream sauce. Season to taste with more salt, pepper and remaining cream sauce, as desired.
- If your sauce is too clumpy, stir in the reserved pasta water, as needed to create a creamy consistency.
- Serve hot garnished with shaved macadamia nuts, parmesan cheese and a pinch of red pepper flakes, if desired.