Save A creamy, flavorful vegan pasta dish featuring tender mushrooms and sun-dried tomatoes in a luscious, dairy-free sauce—so delicious, you might just propose!
This dish quickly became a favorite for weeknight dinners because of its ease and impressive flavors.
Ingredients
- Pasta: 350 g (12 oz) dried fettuccine or linguine
- Vegetables & Mushrooms: 2 tbsp olive oil 1 medium yellow onion, finely chopped 4 garlic cloves, minced 400 g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced 1 tsp dried thyme 1 tsp dried oregano
- Sauce: 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced 240 ml (1 cup) vegetable broth 240 ml (1 cup) full-fat coconut milk or unsweetened soy cream 2 tbsp nutritional yeast 1 tbsp tomato paste 1 tbsp lemon juice Salt and freshly ground black pepper, to taste
- Garnish: Fresh basil leaves, torn Vegan parmesan or nutritional yeast, for serving
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 120 ml (1/2 cup) pasta water.
- Step 2:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Step 3:
- Add garlic and cook for 1 minute until fragrant.
- Step 4:
- Add mushrooms, thyme, and oregano. Cook, stirring occasionally, for 7–8 minutes until mushrooms are golden and their liquid has mostly evaporated.
- Step 5:
- Stir in sun-dried tomatoes and tomato paste. Cook for 2 minutes.
- Step 6:
- Pour in vegetable broth, coconut milk, and nutritional yeast. Stir well and simmer for 5–6 minutes until the sauce thickens slightly.
- Step 7:
- Add lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Step 8:
- Add cooked pasta to the sauce. Toss gently to coat, adding reserved pasta water a little at a time if needed for creaminess.
- Step 9:
- Serve immediately, garnished with fresh basil and vegan parmesan or nutritional yeast.
Pin it Preparing this pasta has become a joyous ritual in our house, bringing everyone together for a wholesome meal.
Notes
For extra flavor, add a pinch of red pepper flakes with the garlic. Swap coconut milk with cashew cream or soy cream for a different texture. Use gluten-free pasta if desired. Pairs well with a crisp vegan white wine.
Required Tools
Large pot Large skillet Chefs knife Cutting board Wooden spoon or spatula
Nutritional Information
Calories: 495 Total Fat: 18 g Carbohydrates: 68 g Protein: 13 g
Pin it This vegan Marry Me Mushroom Pasta is the perfect comfort meal that impresses while being easy to make.
Frequently Asked Questions
- → What mushrooms work best for this pasta?
Mixed mushrooms like cremini, shiitake, or button offer a rich blend of textures and flavors, enhancing the dish's earthiness.
- → Can I use another plant-based cream instead of coconut milk?
Yes, cashew cream or unsweetened soy cream are excellent alternatives that maintain the sauce's creamy consistency.
- → How do I make the sauce thicker?
Simmer the sauce gently until it reduces slightly, or slowly add reserved pasta water to adjust creaminess and texture.
- → Is it possible to make this gluten-free?
Absolutely, substituting the pasta with gluten-free alternatives preserves the dish's flavors and texture.
- → What garnishes complement this dish?
Fresh basil leaves and a sprinkle of vegan parmesan or nutritional yeast add aromatic and savory finishing touches.
- → Can I add some heat to this pasta?
A pinch of red pepper flakes with the garlic boosts a subtle spicy kick that enhances the overall flavor.