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!
This dish quickly became a favorite at my table, impressing even non-vegans with its rich taste and texture.
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 My family gathers around every time I make this delivering compliments and asking for seconds.
Notes
For extra flavor add a pinch of red pepper flakes with the garlic. Swap coconut milk with cashew cream or soy cream for a different texture. Pairs well with a crisp vegan white wine.
Required Tools
Large pot, large skillet, chefs knife, cutting board, wooden spoon or spatula.
Allergen Information
Contains wheat (gluten) in pasta use gluten-free pasta if needed. Coconut milk is a tree nut allergen for some substitute as needed.
Save This recipe brings vibrant flavors together simply and quickly for a delightful vegan meal.
Kitchen Questions
- → What types of mushrooms work best in this dish?
Mixed mushrooms such as cremini, shiitake, and button mushrooms provide a rich, earthy flavor and tender texture, ideal for this sauce.
- → Can I use a different plant-based milk instead of coconut milk?
Yes, cashew cream or unsweetened soy cream can replace coconut milk to adjust creaminess and flavor according to preference.
- → Is it necessary to reserve pasta water when mixing the sauce?
Reserving a bit of pasta water helps loosen the sauce and achieve a smooth, creamy consistency when tossed with the pasta.
- → How can I add a bit of heat to the dish?
Adding a pinch of red pepper flakes during the garlic sauté step introduces a gentle spicy kick without overpowering flavors.
- → What garnishes enhance the flavors of this pasta?
Fresh torn basil leaves and vegan parmesan or nutritional yeast add aromatic and savory notes that complement the dish beautifully.