Pin It 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 is a dish I love to prepare when I want something comforting yet dairy-free and packed with umami flavors. It always impresses my family.
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.
Pin It This recipe has become a favorite at family dinners especially on cozy weekend nights.
Preparation Time
15 minutes
Cooking Time
25 minutes
Tips for Best Results
Use fresh mushrooms for best flavor and texture. Adjust seasoning gradually and taste as you go.
Pin It This delightful vegan pasta recipe is sure to become a staple in your kitchen and impress even non-vegans.
Recipe Questions & Answers
- → What types of mushrooms work best in this dish?
Mixed varieties like cremini, shiitake, or button mushrooms provide a balance of earthiness and texture.
- → Can I use other plant-based creams besides coconut milk?
Yes, cashew cream or unsweetened soy cream can be swapped in to adjust creaminess and flavor.
- → How is the sauce thickened naturally?
Nutritional yeast and simmering with coconut milk create a luscious, creamy texture without additives.
- → Is it necessary to reserve pasta water?
Adding reserved pasta water helps loosen and meld the sauce for perfect coating on the pasta.
- → What herbs enhance the flavor in this dish?
Dried thyme and oregano infuse the mushrooms and sauce with warm, Italian-inspired notes.