This vegan mushroom pasta is simply divine, delivering a delightful and effortless culinary experience! Made with delectable mushrooms, thyme, and pasta coated in a creamy and luscious sauce, it caters to a wide range of occasions, from elegant dinners to bustling weeknights.
This mushroom pasta offers a delightful and decadent dining experience that exudes an air of elegance, yet its preparation remains effortless.
Mushrooms play a pivotal role in achieving this culinary harmony. Their rich and savory essence elevates the dish while maintaining its straightforward and plant-based nature.
This vegan mushroom pasta recipe combines mushrooms, garlic, thyme, and a rich sauce for a truly indulgent and delightful meal. It’s an ideal choice for a romantic date night or a quick and delicious weeknight dinner.
INGREDIENTS FOR MUSHROOM PASTA
To prepare this delightful mushroom pasta dish, gather the following key ingredients:
Mushrooms: The star ingredient of this dish! Choose your preferred mushroom variety. Shiitake mushrooms work wonderfully for this recipe.
Onion: Adds flavor and serves as the base for sautéing the mushrooms.
Garlic: An essential ingredient in many dishes, providing a burst of flavor. Use three cloves of garlic for a delightful taste.
Vegan cream: Opt for soy cream in this recipe, or pick your favorite plant-based cream alternative.
Nutritional yeast: Add a cheesy taste to the dish with this ingredient.
Dark soy sauce: Enhance the umami flavor of the pasta.
Fresh thyme: Use thyme as a garnish to elevate the dish’s appearance and taste. If thyme isn’t your preference, consider substituting it with parsley, coriander, or even leave it without any herb.
STEPS TO PREPARE MUSHROOM PASTA
Start by cooking the pasta following the package instructions. Heat a large pan over medium to high heat and drizzle a little oil.
Saute the garlic and onion for 2 minutes until softened. Add the mushrooms and stir-fry for 4 minutes until soft, stirring regularly to avoid burning.
Add the cream, salt, pepper, dark soy sauce, and nutritional yeast. Stir well to combine and let it cook for 2 minutes until the sauce thickens, stirring occasionally to prevent burning.
Finally, add the drained cooked pasta to the pan and mix everything. Serve immediately, garnishing with fresh thyme or coriander, if desired.
TIPS FOR MAKING THIS RECIPE
- Choose your preferred pasta; tagliatelle has been used in this recipe, but any pasta will do.
- Cook the pasta to al dente perfection, avoiding overcooking, to ensure it remains firm.
- For the sauce, make sure it becomes incredibly creamy and rich. Add cream and simmer until the desired thickness is achieved. Enjoy!
LEFTOVERS & STORAGE
Store leftover vegan mushroom pasta in an airtight container in the fridge for 3 to 4 days. Avoid freezing as it may cause the sauce to separate.
Absolutely! Feel free to experiment with any mushrooms available, adding variety and excitement to your dish.
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to three days. Reheat it gently before serving.
Nutritional yeast adds a distinctive cheesy flavor, but if you prefer a different taste, it can be omitted.
Creamy Vegan Mushroom Pasta
- 6 oz Fettuccine pasta (200 g)
- 5 oz Mushrooms, sliced (150 g)
- 1 Onion, chopped
- 3 Garlic cloves, minced
- 1 tbsp Olive oil
- ½ to ⅓ cups Vegan heavy cream (200 ml)
- 1 tbsp Nutritional yeast
- 1 tbsp Dark soy sauce
- Salt to taste
- Pepper to taste
- Fresh thyme to garnish (optional)
- Cook pasta per package instructions.
- Heat pan, add oil. Saute garlic and onion 2 minutes.
- Add mushrooms, stir-fry 4 minutes.
- Add cream, salt, pepper, dark soy sauce, nutritional yeast. Cook 2 minutes until thickened.
- Add pasta, mix. Serve with thyme or coriander.