Recipe: Vegan White Wine Mushroom Pasta

This Vegan White Wine Mushroom Pasta recipe is a perfect choice for a comforting and delicious weeknight meal. Made with organic Italian white wine, mushrooms, and creamy cashew sauce, this pasta dish is vegan-friendly and easy to make. Serve it with a simple side salad for a complete and satisfying meal.


  • 500g pasta of your choice
  • 1 can (250ml) Defy Organic Italian White Wine
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 500g mushrooms, sliced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cashews, soaked in water for at least 2 hours
  • 1/2 cup water
  • 2 tbsp nutritional yeast
  • Fresh parsley, chopped (optional)


  1. Cook the pasta according to the package instructions and set aside.
  2. In a large pan, heat the olive oil over medium heat.
  3. Add the chopped onion and sauté for 2-3 minutes, or until translucent.
  4. Add the minced garlic and sliced mushrooms to the pan and cook for 5-7 minutes, or until the mushrooms are tender.
  5. Pour in the can of white wine, thyme, salt, and black pepper. Stir well and bring the mixture to a boil.
  6. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the sauce has reduced by half.
  7. Drain the cashews and add them to a blender along with 1/2 cup of water and the nutritional yeast. Blend until smooth and creamy.
  8. Add the cashew sauce to the mushroom mixture and stir well to combine.
  9. Let the sauce simmer for another 5-7 minutes, or until it has thickened to your liking.
  10. Serve the pasta with the mushroom sauce, and garnish with fresh parsley, if desired.