Creamy vegan pasta featuring mushrooms, sun-dried tomatoes, and a rich dairy-free sauce with Italian flair.
# What You'll Need:
→ Pasta
01 - 12 oz dried fettuccine or linguine
→ Vegetables & Mushrooms
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
05 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
→ Sauce
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 cup vegetable broth
10 - 1 cup full-fat coconut milk or unsweetened soy cream
11 - 2 tablespoons nutritional yeast
12 - 1 tablespoon tomato paste
13 - 1 tablespoon lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Fresh basil leaves, torn
16 - Vegan parmesan or nutritional yeast, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Add mixed mushrooms, dried thyme, and dried oregano. Cook, stirring occasionally, for 7 to 8 minutes until mushrooms turn golden and liquid mostly evaporates.
05 - Stir in sun-dried tomatoes and tomato paste. Cook for 2 minutes to combine flavors.
06 - Pour in vegetable broth, coconut milk (or soy cream), and nutritional yeast. Stir well and simmer for 5 to 6 minutes until sauce slightly thickens.
07 - Add lemon juice, salt, and freshly ground black pepper. Adjust seasoning according to taste.
08 - Add cooked pasta to sauce. Toss gently to coat evenly, adding reserved pasta water gradually to achieve desired creaminess.
09 - Serve immediately, garnished with torn fresh basil leaves and vegan parmesan or additional nutritional yeast.
