Savory Mushroom Vegan Mac

This sauce is 👏 everything 👏 It's smooth, savory, and creamy, then tossed with fresh greens and crispy portobello mushrooms. We like to add a little heat with a sriracha drizzle, but that's up to you 😉
  • 20
    Prep Time
  • 30
    Cook Time
  • x4


  • 1 butternut squash, roasted
  • Handful of cashews
  • Salt to taste
  • 2 tbsp miso
  • 1 tsp nutritional yeast
  • 2 tbsp white wine vinegar
  • Olive oil


  • 1 box of Modern Table Lentil Elbow Noodles
  • 1/2 cup sautéed spinach
  • Sriracha to taste
  • 1/4 cup scallions
  • 1/4 cup portobello mushrooms
  • Olive oil
  • Salt, to taste
Buy the Noodles
  1. Preheat oven to 400°F.
  2. Cut butternut squash into small cubes, then toss with olive oil in a large bowl. Place in a single layer on a baking sheet, and roast in oven for 25 minutes.
  3. While butternut squash is roasting, slice mushrooms and sauté in olive oil over medium heat until moisture is cooked out and they're slightly browned (about 10-15 minutes), adding salt to taste. When there's 5 minutes remaining, toss in chopped kale to get it slightly crispy.
  4. While mushrooms and kale are cooking, prepare Modern Table Elbows according to instructions on the box.
  5. Put the roasted butternut squash, cashews, salt, miso, nutritional yeast and white wine vinegar into a blender until smooth and creamy.
  6. Mix up with sautéed mushrooms, kale and Modern Table pasta.
  7. Top with sriracha and scallions.
  8. Enjoy!

Recipe credit: @theveganroadie.

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