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!
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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
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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.
