The Best Vegan Mushroom Pasta
It is a creamy vegan mushroom pasta that will leave you wanting more. Sautéed mushrooms and onions are mixed with savory thyme and rosemary-infused milk sauce, while a dash of lemon juice adds a zesty kick. Topped with vegan Parmesan and a sprinkle of red chili peppers, this dish is the perfect combination of comfort and flavor.
Servings 2 servings
Calories 279kcal
Ingredients
- 2 servings Pasta
- 1 Tbsp Olive oil
- 12 oz Button mushrooms
- 1 Onion
- 4 cloves Garlic (finely chopped)
- 1 + ½ cup Dairy-free milk
- 1 Tbsp Corn starch
- 1 tsp Thyme (dried)
- ½ Tbsp Rosemary (dry)
- 1 Tbsp Parsley (fresh)
- 1 tsp Lemon juice
- ¼ cup vegan Parmesan Cheese
- ¼ tsp Red chili flakes
- Salt and Pepper to taste
Instructions
Preparing the ingredients
- Gently wash mushrooms with a damp paper towel or kitchen cloth. We never peel them, but sometimes cut out the stem if they feel too dry or hard. Slice them thinly.
- Peel and chop onions. Mince garlic cloves. Chop fresh parsley. Grate vegan Parmesan cheese. Cook pasta as per package instructions in a pot.
Making vegan mushroom pasta
- Preheat a large frying pan or skillet over medium-high heat.
- Once it is hot, add sliced mushrooms. Depending on the size of your skillet, you may need to work in batches. You need to fry the amount that you can spread in one layer. Fry them for 2-3 minutes.
- Sprinkle them with dried thyme and dried rosemary and stir well. Fry them for another 2-3 minutes. Once mushrooms are reduced in size and got some color, take them out of the skillet.
- In the same pan/skillet heat oil over medium heat.
- Add chopped onions and saute for 3-4 minutes.
- Add chopped garlic and red chili flakes. Cook for 1-2 minutes.
- In a separate small bowl, mix dairy-free milk with cornstarch with a whisk to make a slurry.
- Add the slurry to the skillet. Season with salt and black pepper. Stir it until the sauce thickens. It should take approx. 3-4 minutes.
- Once the sauce is thick, transfer it to a blender. Add circa ¼ of the previously pan-fried mushroom slices. Blend them until smooth.
- Transfer the smooth, creamy sauce back to the pan/skillet. Re-heat it over medium heat. Add the remaining pan-fried mushrooms, chopped parsley, lemon juice, and grated vegan Parmesan. Stir well.
- Finally, add pre-cooked pasta. Stir well.
Video
It is a creamy vegan mushroom pasta that will leave you wanting more. Sautéed mushrooms and onions are mixed with savory thyme, parsley, and rosemary-infused milk sauce, while a dash of lemon juice adds a zesty kick. Topped with vegan Parmesan and a sprinkle of red chili peppers, this dish is the perfect combination of comfort and flavor.
Notes
- Don't add salt while cooking, as the mushrooms will release even more water. We recommend adding salt to the sauce only.
- The frying pan has to be HOT. If you saute mushrooms over medium heat, they likely get cooked in their own moisture instead of crispy. Pan-frying over high heat, will give you the desired result.
- If you do a large batch, use a large skillet as it helps to get them crispy.
Nutrition
Serving: 1serving without pasta | Calories: 279kcal | Carbohydrates: 24g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 307mg | Potassium: 936mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1101IU | Vitamin C: 28mg | Calcium: 439mg | Iron: 3mg