Creamy Mushroom Tomato Pasta

This creamy pasta recipe is light and extremely tasty. Between the hemp seeds, nutritional yeast, and lemon juice, it tastes like a classic cream sauce but it’s completely vegan, plant-based, and oil free!

Note: If you are looking for a heavier cream sauce, add slightly more hemp seeds to the blender.

Creamy Mushroom Tomato Pasta | Plant-Based Vegan

Creamy Mushroom Tomato Pasta | Plant-Based Vegan



  • 2 Cups cooked pasta (cooked per box instructions)


  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 3 C sliced bella mushrroms

  • 2 cups cherry or pear tomatoes, halved

  • 1 C packed spinach or kale, roughly chopped

  • ⅓ C fresh oregano, minced

  • ⅓ C packed fresh basil, roughly chopped

  • 3 T dried basil leaves

  • 2 T garlic powder

  • 1-3 tsp Fresh lemon juice

  • Salt and Pepper to taste


  • 2 T hemp seeds

  • ½ C water

  • 1 T nutritional yeast

  • 1 tsp garlic powder

  • 1 clove garlic

  • Pinch of salt


  1. Place all cream sauce ingredients in a high speed blender and blend until smooth. Set aside.

  2. Heat 2 T water in a saucepan over medium high heat. Add the onion and 4 cloves of garlic. Cook until transclucent, stirring constantly, add splashes of water as needed. Add the mushrooms add more water if needed. Reduce heat to medium and cook approximately 7 minutes, stir if needed.

  3. Add the garlic powder, dried basil, fresh basil, oregano, and tomatoes. Stir, cover, reduce heat to medium low and let simmer for another 10 minutes, stir occasionally.

  4. Add spinach/kale to veggies and cook until wilted.

  5. Remove from heat. Add salt and pepper to taste.

  6. Stir in the cream sauce with the veggies until evenly distributed. Add cooked pasta. Add lemon juice 1 tsp at a time until desired flavor. The lemon should provide a gentle sour taste to balance the cream, but not taste overtly like lemon.