Kris Carr

Healthy Recipes

Creamy Mushroom & Kale Pasta AKA One of My Best Vegan Pasta Recipes (Recipe Video)

Hiya Gorgeous!

Cold, winter nights continue to blow in where I live (brrr!). I don’t know about you, but all I want is to curl up and enjoy some cozy deliciousness by the fire. Good food, a great book and a whole lotta Netflix!

Many of us spend more time in our homes this season, craving the comfort of warmth and deep nourishment. Instead of resisting that urge to rest, what if you embraced it? Winter is the perfect time to hibernate and make a little magic in the kitchen—to fill our tummies with hearty plant-powered goodness and love.

It’s also the perfect time for pasta! And I’m excited to introduce you to one of my favorite vegan pasta recipes. (It’s been a long-time fan-fav with my lovely Inner Circle Wellness members, too!) The delicious vegan mushroom cream sauce is what makes this dish. It adds a luscious, comforting touch to the pasta that is as nutrient-dense as it is delicious.

It’s out-of-this-world yummy and it’s the perfect dish to make and share. Hit play below to see just how easy it is to whip up.

Recipe Video: Pasta with Vegan Mushroom Cream Sauce

Here’s the full recipe:

Creamy Mushroom & Kale Pasta

Serves 3-4


Creamy Mushroom Sauce:

    • 2 teaspoons extra virgin olive oil
    • 1 ½ cups chopped cremini mushrooms (about 8 oz)
    • ½ cup cashews, soaked overnight and drained
    • ⅔ cup water
    • 1 tablespoon nutritional yeast
    • 2 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • ¾ teaspoon salt
    • 1 tablespoon truffle oil (optional)


    • 8 oz whole wheat or gluten-free pasta (such as shells, penne or rotini)
    • 2 tablespoons extra virgin olive oil
    • 10 oz cremini mushrooms, sliced
    • 1 small (or ½ large) yellow onion, diced
    • 3 cloves garlic, minced
    • 6 tightly packed cups kale, tough stems removed and leaves chopped
    • ¼ teaspoon salt
    • Freshly ground black pepper, to taste
    • ¼ teaspoon crushed red pepper (optional)
    • 2 teaspoons tamari


Sauce Instructions:

    1. In a large saucepan, heat extra virgin olive oil over medium heat. Add the chopped cremini mushrooms and saute until tender, about 5 minutes. Remove from heat and let cool.
    2. In a high-speed blender, add soaked cashews, cooked mushrooms, water, nutritional yeast, lemon juice, Dijon mustard, salt and truffle oil (if using). Blend until completely smooth and creamy, about 2 minutes.

Pasta Instructions:

    1. Prepare pasta according to package directions.
    2. While pasta is cooking, heat extra virgin olive oil over medium heat in your large saucepan. Add mushrooms and onion and saute until mushrooms are tender and onions are translucent (about 5 minutes). Add garlic, kale, salt, pepper, crushed red pepper, and tamari. Saute an additional 3 minutes, or until kale is wilted and tender.
    3. Pour creamy mushroom sauce into kale mushroom mixture and heat over low, or until heated through and sauce is slightly thickened.
    4. Add drained, hot pasta to saucepan and gently stir until pasta is coated with creamy mushroom sauce. Serve immediately.

A very special thanks to Chef Lauren, our talented Inner Circle Wellness recipe creator, for helping whip up this and so much other delicious magic! Take a peek at the rest of our library of easy vegan recipes here. 

Your turn: What’s your favorite hearty dish for the cold winter months? I’d love to know what you’re making at home!

Peace & creamy pasta,

Add a comment
  1. Kimberly Davis says:

    How do we print this recipe…without printing all of the other “stuff?”

  2. Taylor says:

    This looks delish! Does it freeze well?

  3. Frances says:

    This looks delicious, but I am allergic to cashews. Can you suggest a non-nut alternative? Thanks so much!

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