Pasta with Portobello Mushroom Balsamic Cream

Pasta with Portobello Balsamic Cream | The Gluten Free Vegan

This is a quick recipe and so just a quick introduction to the recipe today.

Mushrooms in cream sauce seem to be kind of a thing I like. I’ve made a Creamy Mushroom Pasta dish already before on my blog. This one is a bit different. I want to say it’s a bit more refined and has different flavors. I think it does anyway.

The balsamic vinegar adds a nice tanginess that balances the richness and creaminess of the cashew cream. The fresh basil at the end is an essential part of the recipe. If you don’t have fresh basil some fresh parsley will do. That fresh green bite just feels necessary.

If you want to make this on a busy weeknight I would suggest throwing the cashews in water to soak first thing in the morning before you head out to work or about your daily business. That will cut a lot of time off your dinner prep.

I hope you enjoy this simple recipe as much as we did.

Pasta with Portobello Balsamic Cream | The Gluten Free Vegan

5.0 from 4 reviews
Pasta with Portobello Mushroom Balsamic Cream
Prep time
Cook time
Total time
Rich and meaty portobello mushrooms are sautéed with tangy balsamic vinegar and finished with a smooth cashew cream.
Recipe type: Pasta
Serves: 6-8
  • 1 cup raw unsalted cashews
  • Water, to cover
  • 1½ cups boiling water
  • 1 vegetable bouillon cube
  • 2 tablespoons olive oil or coconut oil
  • 6 large portobello mushrooms, stems and gills removed, sliced thinly
  • 4 large cloves garlic, chopped
  • ½ sweet red or white onion, sliced thinly in half-moons
  • 1 teaspoon dried thyme
  • ¼ cup balsamic vinegar
  • 1 - 1½ cups water, as needed
  • ¼ cup chopped fresh basil
  • Salt and pepper, to taste
  • 1 lb cooked gluten-free pasta such as fettuccine, linguini or spaghetti
  1. Place cashews in a small bowl and cover with water. Let sit at least an hour. Drain the cashews, discarding the water used for soaking.
  2. Combine soaked cashews, boiling water and vegetable bouillon cube in a high-powered blender. Blend until smooth. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and onion. Sauté for 5 minutes until onion begins to soften.
  4. Add portobello mushrooms and dried thyme. Sauté until browned and softened, about 8-10 minutes.
  5. Add balsamic vinegar to deglaze the pan, scraping off any bits stuck to the pan. Let the liquid evaporate, stirring constantly.
  6. Add the blended cashew cream. Stir to combine. The mixture will be thick.
  7. Reduce heat to low and add some water, about ¼ cup at a time, stirring to incorporate each time, until you reach your desired consistency. It should be thick, not soupy but not gloopy either.
  8. Season with salt and pepper.
  9. Serve sauce on top of cooked pasta with fresh basil.




  1. ryan says

    This was delicious! Seriously one of the best dishes I’ve made yet! I didn’t have a blender available for the sauce so I took the soaked cashews and smashed them in a clean kitchen cloth with the bottom of a pot. I then added them to the boiling water and bullion for a few extra minutes to further soften them but still ended up with a great texture that had all the flavor.

    Will be making this again. Thanks for this!

    • says

      The balsamic vinegar has a distinct deep flavor and it adds a nice depth to this recipe. I can’t imagine apple cider vinegar tasting nearly as good. In fact, it might not taste good at all.

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