Creamy Vegan Mushroom Pasta
Make creamy, savory, umami-rich vegan mushroom pasta in one pot with simple, inexpensive ingredients. A cozy, comforting dish for weeknights & special occasions!
Servings: 4 to 6
Calories: 667kcal
Ingredients
- ¼ cup of vegan butter
- 1 small yellow onion
- 4 garlic cloves, minced
- 2 pints of button or baby bella mushrooms, sliced
- 1 lemon
- 1 tablespoon of fresh thyme (optional)
- 2 teaspoons of oregano (optional)
- 1 pound of pasta
- 1 cup of vegetable broth
- 3 tablespoons of white miso paste
- 1 (12-ounce) box of silken tofu
- Salt and pepper, to taste
- Parsley, garnish
Instructions
- Over medium-high heat, heat a large pan or pot with a lid. Add the vegan butter and allow it to melt and get hot.
- Add the onion and saute for 2 minutes. Add the garlic and mushrooms and saute for 3 minutes. Add the juice of the lemon, lower the heat to a simmer, cover with a lid, and cook for 5 minutes occasionally mixing to prevent burning.
- Optionally, add the thyme and oregano. Mix, cover and continue to simmer.
- In the meantime, cook the pasta according to package instructions.
- While the pasta is cooking, in a cup add the vegetable broth and dissolve the miso paste, add it to a blender with the tofu. Blend for 1 minute and then add it to the pan with the mushrooms. Turn off the heat, mix well, cover and set aside while the pasta finishes cooking.
- Once the pasta is al dente, drain it and immediately add it to the pan with the mushrooms mixture. The pasta must be al dente or it will get overcooked when it is in the pan with the hot mushrooms and cream sauce. Mix well, cover and allow it to sit for 2-5 minutes before serving. Mix well and serve hot with a sprinkle of parsley if using.
Notes
- Use silken tofu: It’s creamy, soft, and mild in flavor – a perfect dairy-heavy cream alternative. Harder tofu will be stronger tasting and won't blend as creamy.
- For more flavor: Sauté the mushrooms until brown, deglaze the pan, and scrape up any brown bits to get all the flavor in the creamy garlic and mushroom pasta sauce.
- To save prep time: Use pre-chopped onion, minced garlic, and/or sliced mushrooms.
- For a thicker/thinner sauce: Adjust the amount of vegetable broth (or water/plant milk) you use.
Nutrition
Calories: 667kcal | Carbohydrates: 105g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 833mg | Potassium: 1291mg | Fiber: 9g | Sugar: 12g | Vitamin A: 327IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 5mg
