Guide To Prepare Mushroom Pasta Recipe Vegan Easy

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This isn’t your grandma’s mushroom pasta. Sure, it’s packed with earthy mushrooms and smothered in a rich, creamy sauce, but this version is entirely vegan and comes together in under 30 minutes. Perfect for busy weeknights or a satisfying yet light lunch, this recipe is sure to become a new favorite.

Ingredients:

Vegan Mushroom Pasta
Vegan Mushroom Pasta

1 pound dried pasta (penne, rotini, or your favorite shape)

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound mixed mushrooms, sliced (cremini, portobello, shiitake, or a combination)
  • 1/2 cup vegan white wine (or vegetable broth)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (14.5-ounce) can full-fat coconut milk
  • 1/2 cup vegan Parmesan cheese (or nutritional yeast)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

  • Directions:

    1. Cook the pasta according to package directions in a large pot of salted water. Drain and set aside.
    2. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
    3. Stir in the garlic and cook for an additional minute, until fragrant.
    4. Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until the mushrooms are browned and softened, about 7-8 minutes.
    5. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes, allowing the alcohol to cook off (if using wine).
    6. Add the diced tomatoes, coconut milk, vegan Parmesan cheese, thyme, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
    7. Reduce heat to low and stir in the cooked pasta. Toss to coat the pasta evenly in the sauce.
    8. Taste and adjust seasonings with additional salt, pepper, or vegan Parmesan cheese as desired.
    9. Serve immediately garnished with fresh parsley, if using.

    Nutrition Facts (per serving):

    This recipe yields approximately 4-6 servings. Nutrition information will vary depending on the specific types and brands of ingredients used. Here’s a general estimate per serving:

    Calories: 450-500

  • Fat: 20-25g
  • Saturated Fat: 5-7g
  • Carbohydrates: 60-70g
  • Protein: 15-20g
  • Sodium: 400-500mg (depending on the amount of salt used)

  • Note: These are just estimates, and the actual nutritional content can vary.

    Conclusion:

    This vegan mushroom pasta is a delicious and satisfying meal that’s perfect for any occasion. It’s packed with flavor, incredibly easy to make, and leaves you feeling happy and nourished. So ditch the traditional cream-based sauce and give this plant-powered version a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of pasta?

    Absolutely! Any type of short pasta will work well in this recipe. Penne, rotini, farfalle, or even elbow macaroni would be delicious options.

    2. What if I don’t have white wine?

    No problem! You can easily substitute vegetable broth for the white wine in this recipe. The flavor will be slightly different, but still delicious.

    3. Do I have to use full-fat coconut milk?

    While full-fat coconut milk creates the creamiest sauce, you can use a lighter version if desired. Just be aware that the sauce may be thinner.

    4. Can I make this recipe gluten-free?

    Yes, simply use gluten-free pasta for a completely gluten-free meal. Look for varieties made from brown rice, corn, or lentils.

    5. How can I add more protein to this dish?