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!
I was amazed how this vegan version rivals traditional creamy pasta dishes and quickly became a family favorite.
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 has brought our family together for many comforting meals and celebrations.
Notes
For extra flavor add a pinch of red pepper flakes with the garlic. Swap coconut milk with cashew cream or soy cream for a different texture. Pairs well with a crisp vegan white wine.
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.
Save Enjoy this versatile vegan pasta as a delicious meal that impresses vegans and non-vegans alike.
Kitchen Help
- → What type of mushrooms work best in this dish?
Mixed mushrooms like cremini, shiitake, or button lend a deep, earthy flavor and tender texture to the sauce.
- → Can I substitute the coconut milk?
Yes, unsweetened soy cream or cashew cream can be used to maintain creaminess with a slight variation in taste.
- → How do sun-dried tomatoes affect the flavor?
They add a rich, tangy sweetness that complements the creamy sauce and mushrooms perfectly.
- → What is the purpose of nutritional yeast in this dish?
Nutritional yeast contributes a cheesy, savory depth enhancing the overall umami without dairy.
- → How can I make the sauce creamier?
Adding reserved pasta water gradually while tossing the pasta helps achieve a silky, creamy consistency.
- → Is this dish suitable for a quick weeknight meal?
Yes, with a total preparation and cooking time of about 40 minutes, it’s a flavorful yet easy dish.