Classic Vegan Farfalle Pasta

With Creamy Mushroom Sauce & Sundried Tomatoes

What’s not to get excited about when an easy pasta dish can fill up your belly both quickly and economically?

This sauce is simple and tasty. It is composed of mushrooms, onions, and garlic all cooked into heavy cream and topped with some herbs – the perfect blend of flavors for the farfalle to absorb!  Tadacip

A kind of recipe that is enough to feed a crowd!

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Vegan Farfalle Pasta

Nicole Kearsley
This is one of my favorite pastas in the world—creamy farfalle pasta with sun-dried tomatoes and mushrooms. I’m sure after this, it will become one of yours too!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian, Vegan


  • 1 pound Farfalle
  • 1/2 cup Sun-dried Tomatoes Roughly chopped
  • 1 Yellow Onion Diced
  • 4 cloves Garlic Minced
  • 1/2 cup Cashews Raw
  • 2 cups Water
  • 1 Lemon Juiced
  • 2 teaspoons Sea Salt To taste
  • 1 pound Sliced Baby Bella Mushrooms Coarsely chopped
  • 1 bunch Fresh Parsley Leaves chopped
  • Vegan Parmesan Optional


  • Place cashews in a small bowl, cover with hot water and set aside.
  • Cook pasta according to package directions. Just before pasta is done the cooking, add the sun-dried tomatoes to plump for 1 minute. Drain set aside.
  • While pasta is cooking, heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and garlic, stirring occasionally until softened, about 5 minutes. Remove from heat.
  • Drain the cashews. In a blender or food processor, combine the onion, garlic, cashews, 2 cups of water, lemon juice, and 2 teaspoons of salt. Blend on high until well blended. Set aside.
  • Heat 1 tablespoon olive oil over medium-high heat. Add mushrooms, season with salt and pepper to taste and cook until softened and slightly browned about 5 minutes.
  • Add cream sauce to mushrooms, bring to boil, reduce temperature and continue to cook at low boil for 2-3 minutes, stirring occasionally.
  • Optional. Add the pasta to pan and toss to coat. Garnish with parsley and vegan parmesan cheese.


MAKE IT GLUTEN-FREE: Simply use any brand and shape gluten-free pasta you prefer.
*THICKNESS NOTES: If the sauce thickens too much as it sits, reconstitute the pasta by adding a little bit of water or nondairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.
**SERVING: This recipe yields 24 grams of protein for each serving.
Keyword plant based, vegan
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