Vegan Mushroom Pasta
Rich and creamy vegan mushroom pasta packed with mushrooms and flavor, ready in 30 minutes or less. A perfect weeknight meal.
Equipment
- Pot
- Pan
Ingredients
Base Ingredients
- 3 tablespoon Vegan Butter
- 1 Medium Onion (White, Yellow or Brown) Finely Chopped
- 5 cups Cremini Mushrooms Sliced
- 1 tablespoon Crushed Garlic
- 1 teaspoon Dried Oregano
- 4 tablespoon All Purpose Flour
- 14 ounce Coconut Milk Full Fat, Unsweetened
- ⅓ cup Vegetable Stock
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dijon Mustard
Pasta
- 8 ounces Penne Pasta Dry Weight
Instructions
Cooking Instructions
- Put the pasta on to cook according to the package instructions.
- Add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
- Add the sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
- Add the all purpose flour and fry with the mushrooms for around 1 minute before adding the coconut milk and vegetable stock. Stir in until combined and then keep stirring until it reaches a simmer.
- Add in the salt, black pepper and dijon mustard and stir in.
- Add the cooked pasta in with the sauce and toss together until well coated.
- Serve with some fresh chopped cilantro and a sprinkle of black pepper.
Notes
You can use any pasta; Penne works great but feel free to use linguine or any type you prefer. For gluten-free, use a gluten-free all purpose flour blend or cornstarch and gluten-free pasta.
Nutrition
Serving: 1servingCalories: 558kcalCarbohydrates: 62.5gProtein: 14.1gFat: 27.4gSaturated Fat: 16.4gSodium: 500mgFiber: 4.3gSugar: 7.6g
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