This mushroom pasta recipe is vegan and incredibly creamy! It’s a comfort food dish that is easy to make and super delicious. Plus, it is ready in less than 25 minutes!
Ingredients for this recipe
To make this delicious mushroom pasta recipe, you will need:
Mushrooms: The star ingredient of this dish! Feel free to use your favorite type of mushrooms. For this recipe, we’ve used shiitake mushrooms.
Onion: To sauté the mushrooms and provide extra flavor.
Garlic: I mean, almost every dish starts with garlic, right? Use three garlic cloves for flavor!
Vegan cream: We’ve used soy cream but feel free to use your favorite one.
Nutritional yeast: Adds a cheesy flavor.
Dark soy sauce: Adds an umami flavor.
Fresh thyme: Use thyme to garnish this dish. If you don’t like thyme, you can replace it with parsley, coriander or leave it without any herb.
How to make this recipe
First, start by cooking the pasta according to package instructions. Then, heat a large pan over medium to high heat and drizzle a little bit of oil.
Saute the garlic and onion for 2 minutes or until softened. Add the mushrooms and stir-fry for 4 minutes until the mushrooms are soft. Stir often to prevent burning.
Next, add the cream, salt, pepper, dark soy sauce, and nutritional yeast and stir to combine. Let it cook for 2 minutes or until the sauce thickens. Stir often to prevent burning.
Finally, add the drained cooked pasta to the pan, and mix everything. Serve immediately with fresh thyme or coriander on top.
Tips for making this recipe
- Use your favorite type of pasta: We’ve used tagliatelle pasta, but any pasta works with this recipe, so feel free to use your favorite one!
- Don’t overcook the pasta: Good pasta is cooked to al dente! Keep an eye on it, and don’t let it get too soft.
- Simmer until the sauce thickens: The sauce should be super creamy and rich. After adding the cream, let it simmer until you get a thicker consistency.
More pasta recipes
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Mushroom Pasta
Ingredients
- 6 oz fettuccine pasta 200 g
- 5 oz mushrooms sliced (150 g)
- 1 onion chopped
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1/2 and 1/3 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
Instructions
- First, cook the pasta according to package instructions.
- Heat a large pan over medium to high heat and drizzle a little bit of oil.
- Saute the garlic and onion for 2 minutes or until softened.
- Add the mushrooms and stir-fry for 4 minutes until the mushrooms are soft. Stir often to prevent burning.
- Add the cream, salt, pepper, dark soy sauce, and nutritional yeast and stir to combine. Let it cook for 2 minutes or until the sauce thickens. Stir often to prevent burning.
- Finally, add the drained cooked pasta to the pan, and mix everything. Serve immediately with fresh thyme or coriander on top.