A hearty and comforting vegan pasta dish with a creamy, savory mushroom sauce, perfect for a cozy dinner.
Ingredients:
Base:
• 8 oz (225g) fettuccine or your favorite pasta (use gluten-free if needed)
Sauce:
• 2 tbsp olive oil or vegan butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups sliced mushrooms (button, cremini, or portobello)
• 1 cup unsweetened plant-based milk (e.g., almond or oat)
• 1/2 cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce or tamari
• 1 tsp Dijon mustard
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Salt and pepper to taste
Toppings (optional):
• Fresh parsley, chopped
• Vegan Parmesan or nutritional yeast for garnish
Instructions:
- Cook the Pasta:
• Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. - Sauté the Veggies:
• Heat olive oil in a large pan over medium heat. Add onions and garlic, and sauté until softened.
• Add mushrooms and cook until they release their moisture and become golden brown. - Make the Sauce:
• Stir in plant-based milk, vegetable broth, nutritional yeast, soy sauce, and Dijon mustard. Bring to a simmer.
• Add the cornstarch slurry and stir until the sauce thickens. Adjust consistency with reserved pasta water if needed. - Combine:
• Toss the cooked pasta with the sauce until fully coated. - Garnish & Serve:
• Sprinkle with parsley and vegan Parmesan if desired. Serve hot.
Tips:
• Add some protein with sautéed tofu or tempeh strips.
• Swap mushrooms for zucchini or eggplant for a twist.
Nutritional Information (per serving):
• Calories: 350-400 kcal
• Protein: 10-12g
• Carbohydrates: 50-55g
• Fat: 8-10g
