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Vegan Mushroom Pasta

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A creamy and flavorful vegan mushroom pasta made with a variety of mushrooms, garlic, and a dairy-free sauce. Perfect for a comforting and satisfying meal.

Ingredients

Scale
  • 12 oz (340 g) pasta (linguine or fettuccine preferred)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 16 oz (450 g) mixed mushrooms (e.g., cremini, shiitake, button), sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp thyme (fresh or dried)
  • 1/2 cup vegetable broth
  • 3/4 cup canned coconut milk or any plant-based cream
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley (optional, for garnish)

Instructions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
  3. Add garlic and cook for another 1 minute until fragrant.
  4. Add sliced mushrooms, salt, pepper, and thyme. Cook until mushrooms are soft and reduced in size, about 8-10 minutes.
  5. Pour in the vegetable broth and bring to a simmer for 2-3 minutes.
  6. Add coconut milk and nutritional yeast, stirring well to combine. Simmer for 5 minutes until sauce thickens slightly.
  7. Stir in lemon juice and cooked pasta. Toss to coat the pasta evenly in the sauce.
  8. Garnish with parsley if using and serve immediately.

Notes

  • Use gluten-free pasta if needed for a gluten-free version.
  • Adjust the amount of coconut milk for desired creaminess.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: vegan pasta, mushroom pasta, dairy-free, plant-based, Italian dinner

Find it online: https://recipesfoodeasy.com/vegan-mushroom-pasta/