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.
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.
Save This dish always brings smiles and satisfied appetites at our family dinners.
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
Save 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.