Description
A delicious plant-based pasta that showcases the umami flavor of mushrooms in a light, yet savory sauce. Perfect for vegans or anyone looking to enjoy a healthy, flavorful meal. Tossed with olive oil, garlic, and fresh herbs, it’s simple, satisfying, and packed with goodness.
Ingredients
For the Vegan Mushroom Pasta:
- 8 oz pasta (spaghetti, fettuccine, or your preferred type)
- 2 tablespoons olive oil
- 2 cups sliced mushrooms (button, cremini, or a mix)
- 3 cloves garlic, minced
- 1 cup unsweetened almond milk (or your preferred plant-based milk)
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast (for a cheesy flavor)
- 1 teaspoon Dijon mustard (optional, for tang)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
- Salt and pepper to taste
- 1 tablespoon lemon juice (for brightness)
- Fresh parsley, chopped (for garnish)
Optional Add-Ins:
- 1 cup spinach or kale (for added greens)
- 1/2 cup cooked chickpeas or tofu (for added protein)
- 1 tablespoon white wine (for extra flavor depth)
- A sprinkle of vegan parmesan cheese (for extra creaminess and flavor)
Instructions
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions, typically around 8-10 minutes for al dente pasta. Stir occasionally to prevent the pasta from sticking.
After cooking, drain the pasta, reserving about 1/2 cup of the pasta water. This starchy water is helpful for adjusting the consistency of the sauce later on.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms in a single layer, and sauté them for about 5-7 minutes. Stir occasionally until the mushrooms become golden brown and release their moisture. This caramelization enhances their natural flavor.
Once the mushrooms are nicely browned, add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
To create the creamy sauce, add 1 cup of unsweetened almond milk and 1/2 cup of vegetable broth to the skillet with the mushrooms. Stir the mixture well to combine.
Once the liquids are incorporated, add 1 tablespoon of nutritional yeast, 1 teaspoon of Dijon mustard (if using), and the fresh thyme and rosemary. Stir the sauce to ensure everything is evenly mixed.
Let the sauce simmer on low heat for about 5 minutes to allow the flavors to meld together and the sauce to thicken slightly. The nutritional yeast gives the sauce a cheesy flavor, while the herbs provide depth and fragrance.
Once the sauce has thickened to your desired consistency, add the cooked pasta to the skillet with the sauce. Toss the pasta gently using tongs or a pasta spoon to coat each strand with the creamy sauce.
If the sauce is too thick, you can add a small amount of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. Continue tossing the pasta for another 2-3 minutes to allow the flavors to combine.
Once the pasta is well-coated in the creamy mushroom sauce, taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice for a touch of brightness.
Serve the Vegan Mushroom Pasta on individual plates, garnished with freshly chopped parsley. You can also sprinkle some vegan parmesan cheese on top for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 15-20g
- Carbohydrates: 50-60g
- Protein: 10g