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!
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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
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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.
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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.
