Creamy pasta featuring mushrooms, sun-dried tomatoes, and a luscious dairy-free sauce for vibrant flavor.
# Components:
→ Pasta
01 - 12 oz dried fettuccine or linguine
→ Vegetables & Mushrooms
02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
05 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
→ Sauce
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 cup vegetable broth
10 - 1 cup full-fat coconut milk or unsweetened soy cream
11 - 2 tbsp nutritional yeast
12 - 1 tbsp tomato paste
13 - 1 tbsp lemon juice
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - Fresh basil leaves, torn
16 - Vegan parmesan or nutritional yeast for serving
# Method steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package instructions. Drain, reserving ½ cup pasta water, then set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms, dried thyme, and dried oregano. Cook while stirring occasionally for 7 to 8 minutes until mushrooms turn golden and liquid mostly evaporates.
05 - Stir in sun-dried tomatoes and tomato paste; cook for an additional 2 minutes.
06 - Pour in vegetable broth, coconut milk (or soy cream), and nutritional yeast. Stir well and simmer for 5 to 6 minutes until sauce thickens slightly.
07 - Add lemon juice, salt, and freshly ground black pepper. Taste and adjust seasoning as desired.
08 - Add cooked pasta to the sauce. Toss gently to coat evenly, adding reserved pasta water gradually as needed for desired creaminess.
09 - Serve immediately, topped with torn fresh basil and vegan parmesan or nutritional yeast.
