Save 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!
This pasta quickly became a family favorite, perfect for cozy weeknight dinners.
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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.
Save This dish always brings smiles and satisfied appetites at our family dinners.
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Required Tools
Large pot Large skillet Chefs knife Cutting board Wooden spoon or spatula
Nutritional Information
Calories 495 Total Fat 18 g Carbohydrates 68 g Protein 13 g
Category & Difficulty
Main Dish Easy Italian-Inspired Vegan Dairy-Free
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This vegan mushroom pasta is sure to impress vegans and non-vegans alike.
Recipe Help & FAQs
- → What types of mushrooms work best in this dish?
Mixed mushrooms like cremini, shiitake, or button provide a balance of earthy flavors and textures that complement the creamy sauce well.
- → Can I substitute the coconut milk used in the sauce?
Yes, cashew cream or unsweetened soy cream are excellent alternatives that maintain the creamy consistency without altering the flavor drastically.
- → How should I cook the pasta for best results?
Boil pasta in salted water until al dente, then drain and reserve some pasta water to adjust sauce consistency if needed.
- → Is it necessary to add nutritional yeast?
Nutritional yeast adds a subtle savory, cheesy note enhancing the sauce’s depth but can be omitted if unavailable, though with some flavor compromise.
- → What garnishes work well with this pasta?
Fresh basil leaves and vegan parmesan or a sprinkle of extra nutritional yeast provide a fragrant finish that enhances both taste and presentation.
- → Can this dish be made gluten-free?
Absolutely, by substituting regular pasta with gluten-free varieties to accommodate dietary needs without losing flavor or texture.
