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!
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!
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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 For extra flavor, add a pinch of red pepper flakes with the garlic
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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. Some vegan parmesan brands may contain nuts or soy—check labels. Coconut milk is a tree nut allergen for some—substitute as needed.
Nutritional Information
Calories: 495, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 13 g
Save 
This vegan pasta is perfect for a comforting meal that everyone will love
Recipe FAQs
- → Can I use other types of pasta?
Yes, you can substitute fettuccine or linguine with any pasta shape you prefer, including gluten-free varieties if needed.
- → What mushrooms work best for this dish?
A mix of cremini, shiitake, and button mushrooms provides a rich, layered flavor and texture.
- → How can I make the sauce thicker?
Allow the sauce to simmer a bit longer, stirring occasionally to reduce and thicken naturally.
- → Are there any suitable alternatives for coconut milk?
Cashew cream or unsweetened soy cream can be used to maintain creaminess while altering texture slightly.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days; gently reheat with a splash of vegetable broth to restore creaminess.
