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!
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 For extra flavor, add a pinch of red pepper flakes with the garlic
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.