Vegan Philly cheesesteak pasta with peppers, onions, and mushrooms in an easy, blender cheese sauce is such a delicious dinner!
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The flavors and textures in this cheesy mushroom pasta are inspired by a Philly cheesesteak! While your pasta cooks on the stovetop, you sauté peppers, onions, and mushrooms and make a quick vegan cheese sauce. Toss and serve.
The cheese sauce we are using is a mashup of my garlic cashew cream but with the seasonings from my nutritional yeast cheese sauce. Everything goes right into the blender, no cooking needed. For a nut-free version, you can make the nutritional yeast cheese sauce and use that.
The result is creamy, cheesy, satisfying Philly Cheesesteak pasta with no dairy needed.
I'm using protein pasta in this recipe, since the veggies and sauce only give you a little bit of protein. You can use regular pasta, if you prefer. It will still taste amazing!
💖 Why You'll Love this Recipe
- creamy, cheesy pasta with crunchy peppers and onions and savory mushrooms
- quick, easy, blender sauce, no cooking needed
- 30 minute meal
- easy to make gluten-free, soy-free, or nut-free, if needed
✓ Ingredients and Substitutions
- pasta - I'm using protein pasta, since the meat sub in this recipe doesn't have a ton of protein. If you can't find protein pasta or don't want to use it, go with your pasta of choice!
- vegan butter or oil - To sauté the veggies. If you need this to be soy-free and/or nut-free, use oil or make sure your vegan butter is allergy friendly.
- veggies - We are using the standard sliced bell peppers and onions. For the "steak" we are using button mushrooms. You can use vegan steak tips, if you prefer! For those, cook according to package directions, and add them to the bowl with everything else.
- salt and spices - For the cheesesteak mixture, we are using salt, pepper, garlic powder, and smoked paprika (or regular paprika or Kashmiri chili powder). The cheese sauce also uses salt, smoked paprika (or the same variations), garlic powder, and onion powder.
- vegan Worcestershire sauce - Adds a meaty flavor. Conventional Worcestershire sauce contains anchovies, but usually the cheap brands don't. Check ingredients on the store brand, since those are usually anchovy-free. Also look for soy-free, if needed.
- cashews - This is the base for your cheese sauce. If you need this to be nut-free, use my stovetop nutritional yeast cheese sauce instead of making the blender sauce.
- miso - You can use chickpea miso (soy-free) or mellow white miso in this recipe.
- lemon juice - Adds a little tang to the cheese sauce.
🔪 How to Make Philly Cheesesteak Pasta
Cook the pasta according to package directions. Drain, and transfer to a large bowl. Also slice your veggies, if you haven't already.
Heat the vegan butter or oil in a frying pan on medium-high heat. Add the peppers, onions, and ¼ teaspoon of the salt. Cook, stirring occasionally, until the onions brown a little on the edges.
Add the mushrooms and remaining ¼ teaspoon salt, and cook until they are done to preference. The mushrooms should release plenty of moisture to keep the pan from drying out, but you can add small splashes of water, if needed, to prevent sticking.
When the mushrooms are done, add the vegan Worcestershire sauce and all of the spices to the pan.
Cook for just a minute more, then transfer the cooked veggies to the bowl with the pasta, tossing well to coat.
While the pasta and veggies cook, add all of the cheese sauce ingredients to a blender, and puree until smooth. Let the blender rest for about 5 minutes, then blend again for the creamiest results. If you don't have a high speed blender, you may need to repeat the rest-then-blend cycle one more time to get it really smooth and creamy.
Toss the cheese sauce with the pasta-veggie mixture, and serve immediately. You can sprinkle on some chopped fresh parsley, if you like, too.
💡 Helpful Tips
- To get this on the table in 30 minutes, you'll be overlapping steps. While you boil the water and cook the pasta, you'll also prep and sauté your veggies. And when you get the veggies going, you make the blender cheese sauce. I find it helpful to gather all of the ingredients before starting, so everything is ready to use.
- This recipe uses around 2 cups of protein pasta, which is about half a box. If you're making a full box of pasta, double the veggies and sauce.
🫙 Storage Directions
Leftovers will keep for three to five days in a closed container in the fridge.
💬 Frequently Asked Questions
I use the names of non-vegan dishes to help evoke those flavors. Think of it as a shorthand. This pasta has flavors and textures that are reminiscent of a Philly cheesesteak. You just don't need animal products in this recipe to achieve those flavors and textures.
If me calling this a cheesesteak upsets you, though, I do worry about what you think is in a hotdog. 😉
You can use packaged vegan steak tips instead of mushrooms. Just cook them according to package directions, then toss into the serving bowl with everything else.
📖 Recipe
Philly Cheesesteak Pasta
Equipment
Ingredients
For the Pasta
- 8 ounces protein pasta Choose something bite-sized, like penne or rotini.
For the Cheesesteak Mixture
- 1 tablespoon vegan butter or oil
- 1 bell pepper sliced into strips. Use any color or mix of colors you want!
- ½ onion red or yellow, sliced into strips
- 8 ounces sliced button mushrooms
- ½ teaspoon salt divided
- 1 tablespoon vegan Worcestershire sauce
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika or regular paprika or Kashmiri chili powder
For the Cheese Sauce
- 1 cup cashews soaked in hot water for 10 minutes, then drained
- ¾ cup water NOT the soaking water
- ¼ teaspoon salt
- ½ teaspoon smoked paprika or regular paprika or Kashmiri chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 tablespoon chickpea miso You can use mellow white miso instead, if you prefer.
- 1 teaspoon lemon juice
Instructions
- Cook the pasta according to package directions. Drain, and transfer to a large bowl. Also slice your veggies, if you haven't already.
Meanwhile, make the veggie cheesesteak mixture.
- Heat the vegan butter or oil in a frying pan on medium-high heat. Add the peppers, onions, and ¼ teaspoon of the salt. Cook, stirring occasionally, until the onions brown a little on the edges. Add the mushrooms and remaining ¼ teaspoon salt, and cook until they are done to preference. The mushrooms should release plenty of moisture to keep the pan from drying out, but you can add small splashes of water, if needed, to prevent sticking.
- When the mushrooms are done, add the vegan Worcestershire sauce and all of the spices to the pan. Cook for just a minute more, then transfer the cooked veggies to the bowl with the pasta, tossing well to coat.
Make the cheese sauce and assemble.
- While the pasta and veggies cook, add all of the cheese sauce ingredients to a blender, and puree until smooth. Let the blender rest for about 5 minutes, then blend again for the creamiest results. If you don't have a high speed blender, you may need to repeat the rest-then-blend cycle one more time to get it really smooth and creamy.
- Toss the cheese sauce with the pasta-veggie mixture, and serve immediately. You can sprinkle on some chopped fresh parsley, if you like, too.
Got a question? Tried this recipe? Leave a reply!