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!
This dish quickly became my go-to for easy weeknight dinners that impress both vegans and non-vegans alike.
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 This recipe brings joy to family dinners and even had my partner asking for seconds every time.
Required Tools
Large pot, large skillet, chef's 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
Calories 495 Total Fat 18 g Carbohydrates 68 g Protein 13 g (per serving)
Save This dish is a perfect blend of comfort and elegance fit for any occasion.
Recipe Questions & Answers
- → What types of mushrooms work best in this dish?
Cremini, shiitake, and button mushrooms provide a balance of texture and flavor, but you can use a mix based on availability.
- → Can I substitute the coconut milk with another ingredient?
Yes, cashew cream or unsweetened soy cream can be used for a similar creamy texture and mild flavor.
- → How should the pasta be cooked for best results?
Cook the pasta until al dente, then toss with the sauce, adding reserved pasta water for extra creaminess if needed.
- → Is it possible to make this dish gluten-free?
Absolutely. Simply replace the pasta with your favorite gluten-free alternative and follow the same cooking steps.
- → What garnishes enhance the flavor here?
Fresh torn basil leaves and a sprinkle of vegan parmesan or nutritional yeast add aromatic brightness and a cheesy touch.
- → Can I add spice to this pasta?
Try adding a pinch of red pepper flakes when cooking the garlic for a gentle heat that complements the flavors.