Vegan Creamy Mushroom Pasta

Vegan Dinners, Vegan Recipes

Ingredients:

  • 12 oz (340g) pasta (fettuccine, linguine, penne, or your choice)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 16 oz (450g) mushrooms, sliced (cremini, button, or mixed)
  • 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
  • 1/2 teaspoon salt (adjust to taste)
  • Freshly ground black pepper, to taste
  • 1/2 cup dry white wine or vegetable broth (optional, adds depth)
  • 1 cup unsweetened plant milk (oat, soy, or almond)
  • 1/2 cup unsweetened vegan cream (store-bought or homemade; see below)
  • 2 tablespoons nutritional yeast (adds a cheesy flavor)
  • 1 tablespoon soy sauce or tamari (adds umami)
  • Juice of 1/2 lemon (for brightness)
  • Fresh parsley or basil, chopped (for garnish)

Instructions:

  1. Cook the Pasta: Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
  2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Add garlic and cook for another 30 seconds.
  3. Cook Mushrooms: Add mushrooms, thyme, salt, and pepper. Cook for 7–10 minutes until mushrooms release their moisture and turn golden brown.
  4. Deglaze (Optional): Add white wine or broth to deglaze the pan, scraping up browned bits. Let it simmer for 1–2 minutes until mostly absorbed.
  5. Add Creamy Elements: Stir in plant milk, vegan cream, nutritional yeast, and soy sauce. Simmer on low for 5–7 minutes, until thickened slightly. Add a splash of reserved pasta water if needed.
  6. Adjust Seasoning: Add lemon juice, more salt/pepper to taste.
  7. Combine with Pasta: Add drained pasta to the sauce. Toss until well coated. Add a splash more pasta water for extra creaminess if desired.
  8. Garnish and Serve: Serve hot, topped with fresh herbs and a sprinkle of black pepper or vegan parmesan if available.

Optional: Homemade Vegan Cream

If you don’t have vegan cream on hand, try this quick cashew cream:

  • Blend 1/2 cup soaked cashews with 1/2 cup water, 1 tsp lemon juice, and a pinch of salt until silky smooth.