Mushroom Penne

The 28 Day Vegan Plan and Kim-Julie Hansen

Vegan mushroom penne

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  1. For the Mushrooms & Pasta:
  2. 75 g crimini mushrooms, thinly sliced
  3. 75 g shiitake mushrooms, stems discarded, thinly sliced
  4. 75 g white button mushrooms, thinly sliced
  5. 1 shallot, chopped
  6. 1 garlic clove, minced
  7. 1 tablespoon olive oil
  8. 175 g dried ordinary or gluten-free penne
  9. For the sauce:
  10. 250 ml veggie stock, or 250 ml water mixed with 1 teaspoon veggie bouillon paste
  11. 75 g cashews, soaked in water
  12. 1 tablespoon nutritional yeast
  13. 1 tablespoon olive oil
  14. Juice of ½ lemon
  15. Pinch of sea salt
  16. Pinch of ground black pepper
  17. ½ teaspoon dried basil
  18. 6 sun-dried tomatoes
  19. 1 tablespoon fresh oregano leaves

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  1. Sauté all of the mushrooms, the shallot and garlic in the oil in a large pan over medium heat for 7 minutes.
  2. Bring a pan of water to the boil and cook the pasta according to the packet instructions.
  3. To make the sauce, blend 175 ml of the stock, the cashews, nutritional yeast, oil, lemon juice, salt and pepper in a blender until smooth.
  4. Add the sauce, dried basil and remaining 75 ml stock to the pan with the mushrooms, stir well and lower the heat to low. Cook for another 3 minutes.
  5. Serve the pasta with the mushroom-sauce mixture, sundried tomatoes and oregano.

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