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Creamy Mushroom Linguine

This recipe is the perfect example of synergy where the sum of the parts are greater than apart. Looking at this recipe it seems very simple but the result is a super tasty creamy pasta dish that is a family favourite. It makes a perfect bowl of comforting goodness!

Takes 20 minutes

Serves 4



  • 250 g linguine
  • 250 g Oyster Mushroom
  • 1 onion
  • 1/2 tsp garlic powder
  • 2 tbsp tamari

Creamy Cashew Sauce

  • 100 g cashew nuts
  • 500 ml oat milk
  • juice of half a lemon
  • 1 tsp garlic powder


  • In a bowl cover the cashew nuts in just boiled water and leave to soak for 10 minutes.
  • Fill a large saucepan with boiling water and add 1 tbsp of salt (don't worry most of this will go down the drain but will help season your pasta from within).
  • Put your pasta on to boil and cook according to pack instructions.
  • Peel and dice the onion, finely chop the mushrooms.
  • Heat a large non-stick pan over a high heat, once hot add 1 tbsp of oil and add the onions and ½ tsp salt, reduce the heat to medium and cook for 4-5 minutes to brown slightly, stirring occasionally.
  • Add the chopped mushrooms and garlic powder and cook for 3-5 minutes, add the tamari and allow to cook off for a minute. Remove the mushrooms from the heat and set aside.
  • While the mushrooms are cooking make the cashew sauce.
  • Drain and rinse the cashew nuts and add to a blender or food processor along with the rest of the sauce ingredients and with ½ tsp of salt and ¼ tsp of ground black pepper and blend on on high speed until very smooth.
  • (If your blender or food processor has not blended till super smooth, where there are some little nut pieces, pour through a sieve and add to a pan along with 2 tbsp of sieved cornstarch and allow to reduce and thicken on high heat for 2-3 mins while stirring continuously).
  • Add the creamy cashew sauce to the pan you cooked the mushrooms in and reduce the heat to low, cook for 1-2 mins allowing the sauce to thicken, stirring continuously. Drain the pasta when cooked, keeping some of the pasta water. Mix the pasta into the sauce, coating the pasta well and if the sauce is too thick add a little pasta water until you get your desired creamy texture. Add the mushrooms and taste and season with salt and black pepper to taste.


Calories: 492kcalCarbohydrates: 79gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 82mgPotassium: 733mgFiber: 6gSugar: 18gVitamin A: 293IUVitamin C: 4mgCalcium: 219mgIron: 5mg
Keyword Creamy Mushroom Linguine
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