Creamy Vegan Shiitake & Kale Pasta

Creamy Vegan Shiitake & Kale Pasta

Happy Monday, it’s pasta time! This is a spin on a recipe that has been a reader favorite (also one of my favorites) from our cookbook. In the book, this creamy miso pasta is made with brussels sprouts – have you tried it? If so, you’re going to love this version with shiitake mushrooms and kale. If you haven’t tried it, well now’s your chance 🙂

Creamy Vegan Shiitake & Kale Pasta Creamy Vegan Shiitake & Kale Pasta

The cashew cream has just 5 ingredients: cashews, miso paste, garlic, lemon, and black pepper. It’s so simple to make, yet it’s so hearty and delicious – especially with sautéed shiitake mushrooms. Shiitakes have such a wonderful umami flavor – I just love them here with this bright lemon-y sauce. There’s also some kale in here for good measure.

Creamy Vegan Shiitake & Kale Pasta

I used brown rice fusilli, but any short pasta cut (spirals, shells, etc) will work great in here to soak up the sauce.

Creamy Vegan Shiitake & Kale Pasta

5.0 from 1 reviews
Creamy Vegan Shiitake & Kale Pasta
Serves: serves 3-4
  • 8 ounces fusilli pasta (I used brown rice fusilli)
  • 1 tablespoon olive oil
  • 8 ounces destemmed and sliced shiitake mushrooms
  • ⅓ cup chopped scallions
  • juice of ½ a small lemon, more to taste
  • 5 to 6 kale leaves, sliced
  • pinch of red pepper flakes, optional
  • shaved macadamia nut and/or parmesan cheese for garnish, optional
miso cashew lemon cream:
  • ½ cup raw cashews, soaked at least 4 hours or overnight*
  • ¾ cup water
  • 1 tablespoon miso paste
  • 1 small garlic clove
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper
  1. Make the miso cashew lemon cream sauce by blending together the cashews, water, miso paste, garlic, lemon juice and pinches of pepper in a high-speed blender until creamy. Set aside.
  2. Bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
  3. While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shiitake mushrooms and sauté, stirring only occasionally, for 2 to 3 minutes. Add the scallions and continue to cook another few minutes until the mushrooms are tender and browned. Add a squeeze of lemon juice, stir, and then add the kale. Cook until the kale is slightly wilted, add another squeeze of lemon juice, and stir. Add the pasta, toss again and drizzle with ½ the cream sauce. Season to taste with more salt, pepper and remaining cream sauce, as desired. If your sauce is too clumpy, stir in the reserved pasta water, as needed to create a creamy consistency.
  4. Serve hot garnished with shaved macadamia nuts, parmesan cheese and a pinch of red pepper flakes, if desired.
*The cashew sauce is best made in a high speed blender, such as a vitamix. If you're using a regular blender, soak the cashews for 24 hours and blend longer until the sauce is smooth. Add additional water if necessary.


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  1. I love the combination of miso and shiitakes – so much umami in every bite! 🙂

  2. Izzy from on said:

    This looks delicious!
    Izzy | Pinch of delight

  3. Lindsay on said:

    The cookbook version is such a delicious vegan alfredo, became a quick favorite of mine! So excited to mix it up with kale and shitakes, thanks for the variation!

    • I’m so happy to hear that you’ve been liking the sauce (and the book!). Thank you!

  4. Nikky on said:

    I just made this tonight and I had to stop myself from inhaling the entire thing straight out of the skillet. Oh my goodness this is SO UNBELIEVABLY TASTY! That miso cashew lemon cream is to die for. I followed this recipe to the letter and wouldn’t change a thing – so so good, will def make again.

    Also, this recipe was so QUICK to throw together, which is great for me since I’m in med school and never have time. Thanks Jeanine!

    • Yay! This made my day to hear, I’m so glad you enjoyed it!!

  5. Shilpa on said:

    You need to add scallions to the list of ingredients.

  6. Emily Chaboya on said:

    This looks amazing! Did you use red or white miso?

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