Pin 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 family favorite the first time I served it at a vegan dinner party.
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.
Pin Enjoyed by my whole family even the picky eaters ask for seconds every time!
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.
Nutritional Information
Per serving calories 495 total fat 18 g carbohydrates 68 g protein 13 g
Pin This vegan pasta makes a quick satisfying meal for any occasion that everyone will love.
Recipe Questions
- → What types of mushrooms work best?
Cremini, shiitake, or button mushrooms provide a great mix of flavors and textures when sautéed for this dish.
- → Can I use a different milk alternative?
Yes, cashew cream or soy cream can replace coconut milk for a slightly different texture and flavor.
- → How do I achieve a creamy sauce without dairy?
The combination of coconut milk and nutritional yeast creates a rich, creamy, and savory sauce without dairy ingredients.
- → What pasta types are recommended?
Fettuccine or linguine work well; gluten-free alternatives can also be used to accommodate dietary needs.
- → Any tips for enhancing the flavor?
Adding a pinch of red pepper flakes with the garlic adds a gentle heat and depth to the dish.