Creamy Vegan Mushroom Pasta Recipe

5 from 4 votes

Creamy Vegan Mushroom Pasta Recipe

Creamy Vegan Mushroom Pasta Recipe - this dairy free sauce is creamy and smooth and the perfect complement to lots of pasta and earthy mushrooms. Ready in under 30 minutes and perfect for a quick lunch or dinner.

Prep Time10

Cook Time25

Total Time25

Course: Entree, Pasta

Cuisine: dairy free, oil free, refined sugar free, soy free, vegan

Servings:

Calories: 493kcal

Author: Jenn Sebestyen

Ingredients

8 oz pasta of choice (I used Gemelli) (use gluten free pasta, if desired)
5 oz Shiitake mushrooms (stems removed, sliced)
½ onion (diced)
3 garlic cloves (minced)
½ cup low sodium vegetable broth (divided) (or water)
¼ cup tahini
¼ cup unsweetened original almond or cashew milk (plus more as needed) (water can be used instead of the milk if necessary)
2 tbsp apple cider vinegar
1 tbsp lemon juice
2 tbsp nutritional yeast
½ tsp Himalayan pink salt (or to taste)
1 tsp pure maple syrup (optional)
handful of fresh chopped parsley
¼ cup chopped walnuts (toasted, if desired*)

Instructions

Read through all the directions before starting to ensure everything gets done at the same time.
Start the water for the pasta and bring to a boil.
While the water for the pasta is coming to a boil, sauté the mushrooms over medium heat in a dry non-stick skillet until cooked down - about 10 minutes. If you don't have a non-stick skillet, you may need 1 tsp of oil so they don't' stick. Set aside.
The pasta water should be boiling now. If so, cook your pasta according to package directions for al dente. Drain and set aside when done.
While the pasta is cooking, sauté the onions in ¼ cup vegetable broth in a large skillet until translucent - about 4-5 minutes. Add the garlic and sauté another 1 minute.
Add the other ¼ cup vegetable broth and simmer until absorbed - about 5 minutes.
In a small bowl, whisk together the tahini, non dairy milk, apple cider vinegar, lemon juice, nutritional yeast, salt and maple syrup if using, until smooth. The sauce will taste pretty strong right out of the gates, but once tossed with the pasta and mushrooms, it will mellow.
Pour the tahini sauce into the skillet with the onions and garlic. Whisk to warm through just for a minute and take off the heat.
Add the pasta and the mushrooms to the sauce immediately and stir to combine. Add additional non dairy milk or water 1 tablespoon at a time to thin, if necessary.
Throw in the chopped fresh parsley and walnuts, stir, and serve immediately.

Notes

~If you follow the instructions, the pasta and sauce should be done right around the same time. The pasta may be done a bit sooner, which is fine, but you don't want the sauce sitting around waiting for the pasta as it will start to thicken up too much. You want to be adding the noodles to the sauce just as it's finishing.

*To toast the walnuts, sauté them in a dry skillet over medium heat for just about 2 minutes, shaking the pan (or stirring) frequently to prevent burning.

Nutrition