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Creamy Pasta with Turk'y & Mushrooms by Unrefined Vegan

Creamy Pasta with Turk’y & Mushrooms

  • Author: Annie


This easy, rich-tasting ultimate comfort food is reminiscent of a childhood favorite: Stouffer’s Turkey Tetrazzini. My healthier, lighter version is oil-free, but is still rich and creamy.




Put a large pot of water on the stove and bring it up to a boil while you prepare the sauce.

Make the sauce

  1. Place the soaked cashews in the pitcher of a high-speed blender and add the broth through the sea salt. Blend until smooth, scraping down the sides as needed. When velvety smooth, pour the mixture into a small saucepan and set the burner to medium heat.
  2. In a medium-sized sauté pan, pour a large splash of water or vegetable broth, add the onions, celery, mushrooms, and garlic and cook over medium-high heat until soft and most of the liquid has cooked out. Stir in the chopped vegan turkey and sauté just until warmed through. Scrape the mixture into the small saucepan.
  3. Bring the mixture to a gentle boil to thicken the sauce. Taste and adjust seasonings.


  1. Cook the noodles according to package directions, drain, and then return noodles to the large pot. Stir in the sauce mixture to make sure the noodles are well-coated. Divide between bowls/plates, sprinkle with chopped parsley and serve with vegan Parmesan cheese.


If you don’t plan on eating the full amount of pasta, I suggest only cooking the amount of noodles needed. Store the remainder of the sauce separately as the sauce and noodles, if stored together, can get gummy. Add liquid to the sauce when reheating in case it has gotten to thick.