Creamy Vegan Mushroom Pasta
Try this Creamy Vegan Mushroom Pasta recipe.
Try this Creamy Vegan Mushroom Pasta recipe.
- 4 cloves garlic minced
- 2 cups frozen peas thawed
- 1 lb pasta of choice
- 1/4 cup olive oil or vegan butter
- 2/3 cup shallots finely chopped
- 8 cups mixed mushrooms sliced (i like cremini, shiitake, and chanterelles)
- 3 tbsp unbleached all purpose flour
- 3 cups unsweetened original almond breeze
- 1 tbsp nutritional yeast or 1/2 cup vegan parm, optional
- 1/3 cup fresh parsley chopped, plus extra for garnish
- saltand pepper to taste
- Carbohydrate 16.4226349978393 g
- Cholesterol 0 mg
- Fat 0.615530000109511 g
- Fiber 4.45634999291375 g
- Protein 6.02246500011676 g
- Saturated Fat 0.0959165000186863 g
- Serving Size 1 1 Serving (207g)
- Sodium 83.2370000107572 mg
- Sugar 11.9662850049255 g
- Trans Fat 0.192495500031865 g
- Calories 91 calories
Step-by-step
- In a large pot bring salted water to a boil.
- Cook pasta according to package directions and drain.
- While the pasta is cooking, prepare the sauce.
- Heat olive oil or butter in a large skillet oven over medium heat.
- Add garlic, shallots, mushrooms and ½ tsp salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 mins.
- Turning down to medium low after 5 mins.
- Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min.
- Bring heat back up to medium-high.
- Add 1 cup almond beverage, stirring constantly and let simmer for 1 min.
- Make sure to break up any clumps.
- When completely smooth and thickened slightly, add remaining almond milk and pepper to taste, return to a simmer, stirring constantly.
- Cook until the sauce thickens slightly again, about 3 mins.
- Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using until melted and or well incorporated.
- Add peas, and salt & pepper to taste and cook for 1 additional minute or until peas are heated through.
- Add the pasta to the mushroom sauce and toss to coat.
- Serve garnished with extra parsley and serve immediately.
Creamy Vegan Mushroom Pasta: A Weeknight Wonder
As a busy working mom, I’m always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Creamy Vegan Mushroom Pasta recipe has become a staple in our household, appearing on our dinner table at least twice a month. It’s surprisingly easy to make, even on a hectic weeknight, and it’s packed with flavor. The creamy sauce, rich with earthy mushrooms and a hint of garlic, coats the pasta perfectly, creating a truly satisfying and comforting dish. What's more, it's completely vegan, making it a great option for those following a plant-based diet, or for anyone who simply wants a lighter, healthier meal.
The beauty of this recipe lies in its simplicity. The ingredient list is short and straightforward, and most of the items are likely already in your pantry or fridge. I often use whatever mushrooms I have on hand – cremini, shiitake, or a mix of both work beautifully. The frozen peas add a pop of vibrant green color and a touch of sweetness, complementing the savory mushrooms perfectly. And don't even get me started on the creamy sauce! It's rich and decadent without any cream whatsoever, thanks to the clever use of almond milk and nutritional yeast. The nutritional yeast adds a cheesy, umami flavor that elevates the whole dish to another level. If you've never used nutritional yeast before, I highly recommend giving it a try – it's a game-changer for vegan cooking.
Beyond the Weeknight: This Creamy Vegan Mushroom Pasta isn't just a weeknight wonder; it's versatile enough for a variety of occasions. It’s a fantastic option for a casual dinner party, easily scaled up to feed a crowd. Or, dress it up a bit with some toasted pine nuts or a sprinkle of fresh herbs for a more elegant presentation. The leftovers are also fantastic; they reheat beautifully and are just as delicious the next day. I often pack them in my lunch for a satisfying and flavorful midday meal.
Tips and Tricks for Success:
- Don't overcrowd the pan: When sautéing the mushrooms, make sure not to overcrowd the pan. Work in batches if necessary to ensure the mushrooms brown nicely and release their moisture.
- Use good quality mushrooms: The flavor of the mushrooms is the star of this dish, so use good quality mushrooms for the best results.
- Adjust the seasoning to your taste: Feel free to adjust the amount of salt, pepper, and nutritional yeast to your liking. Some people prefer a more intense cheesy flavor, while others prefer a more subtle taste.
- Add other vegetables: Feel free to add other vegetables to this dish, such as spinach, kale, or zucchini. Just add them towards the end of the cooking time so they don't overcook.
- Make it a complete meal: Serve this pasta with a side salad or some crusty bread for a complete and satisfying meal.
This Creamy Vegan Mushroom Pasta recipe is more than just a meal; it’s a testament to the power of simple, wholesome ingredients. It's a recipe that embraces ease without sacrificing flavor, and it's a dish that I know my family will continue to enjoy for years to come. Give it a try, and I'm confident that it will become a new favorite in your kitchen as well.
From My Kitchen to Yours: I hope this recipe brings you as much joy as it brings to my family. Cooking is a love language in our home, and sharing these simple recipes is a way for me to connect with others and spread a little bit of happiness. If you make this recipe, please share your experience and pictures with me – I’d love to see your culinary creations!
