Pin It A creamy, flavorful vegan pasta dish featuring tender mushrooms and sun-dried tomatoes in a luscious, dairy-free sauce—so delicious, you might just propose!
Ingredients
- Pasta: 350 g (12 oz) dried fettuccine or linguine
- Vegetables & Mushrooms: 2 tbsp olive oil, 1 medium yellow onion, finely chopped, 4 garlic cloves, minced, 400 g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced, 1 tsp dried thyme, 1 tsp dried oregano
- Sauce: 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced, 240 ml (1 cup) vegetable broth, 240 ml (1 cup) full-fat coconut milk or unsweetened soy cream, 2 tbsp nutritional yeast, 1 tbsp tomato paste, 1 tbsp lemon juice, Salt and freshly ground black pepper, to taste
- Garnish: Fresh basil leaves, torn, Vegan parmesan or nutritional yeast, for serving
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 120 ml (1/2 cup) pasta water.
- Step 2:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 4 minutes until translucent.
- Step 3:
- Add garlic and cook for 1 minute until fragrant.
- Step 4:
- Add mushrooms, thyme, and oregano. Cook, stirring occasionally, for 7 8 minutes until mushrooms are golden and their liquid has mostly evaporated.
- Step 5:
- Stir in sun-dried tomatoes and tomato paste. Cook for 2 minutes.
- Step 6:
- Pour in vegetable broth, coconut milk, and nutritional yeast. Stir well and simmer for 5 6 minutes until the sauce thickens slightly.
- Step 7:
- Add lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Step 8:
- Add cooked pasta to the sauce. Toss gently to coat, adding reserved pasta water a little at a time if needed for creaminess.
- Step 9:
- Serve immediately, garnished with fresh basil and vegan parmesan or nutritional yeast.
Pin It Required Tools
Large pot, Large skillet, Chefs knife, Cutting board, Wooden spoon or spatula
Allergen Information
Coconut milk is a tree nut allergen for some substitute as needed.
Nutritional Information
Calories: 495, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 13 g
Pin It This vegan mushroom pasta is a comforting, elegant meal perfect for any occasion.
Questions About This Recipe
- → What types of mushrooms work best?
Cremini, shiitake, and button mushrooms blend well to provide a mix of textures and flavors.
- → Can I substitute the coconut milk?
Yes, cashew cream or unsweetened soy cream are excellent alternatives for similar creaminess.
- → How do I make the sauce thicker?
Simmer the sauce gently until it reduces slightly, or use less vegetable broth to achieve a thicker texture.
- → Is it possible to use gluten-free pasta?
Absolutely. Substitute with your preferred gluten-free pasta for a wheat-free version.
- → How does nutritional yeast affect the dish?
Nutritional yeast adds a cheesy, savory depth that enhances the creamy coconut-based sauce.
- → What garnishes enhance the flavor?
Fresh basil leaves and a sprinkle of vegan parmesan or additional nutritional yeast complement the dish beautifully.