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In the realm of plant-based cuisine, few dishes can rival the rich, savory appeal of a well-crafted pasta adorned with a creamy mushroom sauce. Enter the Earthy Delight: Creamy Vegan Mushroom Sauce Pasta—a culinary masterpiece that celebrates the harmonious blend of earthy flavors and satisfying textures. This dish is not just a recipe; it is an experience that brings together the umami goodness of various mushrooms, the aromatic embrace of fresh herbs, and a silky sauce that envelops each strand of pasta.

Creamy Vegan Mushroom Sauce Pasta

Discover the delicious experience of Earthy Delight: Creamy Vegan Mushroom Sauce Pasta, a plant-based dish that blends savory mushrooms with a silky sauce over your favorite pasta. This recipe celebrates the rich, earthy flavors of cremini, shiitake, and button mushrooms, complemented by fresh herbs like thyme and rosemary. Perfect for both busy weeknights and elegant gatherings, this dish is healthy, hearty, and satisfies both vegans and non-vegans alike. Elevate your meals with this comforting and adaptable recipe that's bursting with flavor!
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Ingredients
  

300g pasta of your choice (fettuccine or penne recommended)

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

500g mixed mushrooms (cremini, shiitake, and button), sliced

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

1 cup vegetable broth

1 cup full-fat coconut milk (or cashew cream for nut-free)

1 tbsp nutritional yeast (optional, for a cheesy flavor)

2 tbsp lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for about 7-10 minutes until they are golden brown and have released their moisture. Stir in the dried thyme and rosemary, and season with salt and pepper to taste.

        Prepare the Sauce: Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes to reduce slightly. Then, stir in the coconut milk (or cashew cream) and nutritional yeast if using. Allow the sauce to simmer for an additional 5-7 minutes, stirring occasionally, until it thickens.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy mushroom sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if needed to achieve your desired sauce consistency.

            Finish and Serve: Remove from heat. Mix in the lemon juice for a bit of brightness, and adjust seasoning if necessary. Serve warm, garnished with freshly chopped parsley.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings