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!
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 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
Save A delightful dish that brings warmth and comfort to your table perfect for vegan pasta lovers
Recipe FAQs
- → Can I use other types of pasta?
Yes, you can substitute fettuccine or linguine with your preferred pasta, including gluten-free varieties for dietary needs.
- → What mushrooms work best for this dish?
A mix of cremini, shiitake, and button mushrooms creates a rich, earthy flavor and varied texture that complements the sauce.
- → How do I make the sauce creamy without dairy?
The creaminess comes from full-fat coconut milk or unsweetened soy cream combined with nutritional yeast, which adds depth and a cheesy note.
- → Can I adjust the seasoning or add heat?
Absolutely, adding a pinch of red pepper flakes with the garlic enhances the flavor with a gentle heat balance.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water helps loosen the sauce when tossing with pasta, ensuring a smooth and creamy coating.
- → What are good serving suggestions for this dish?
This dish pairs well with a crisp vegan white wine and can be garnished with fresh basil and vegan parmesan for extra flavor.