Vegan Mushroom Pasta
Enjoy this Vegan Mushroom Pasta as a creamy and comforting 25-minute dinner tonight! The noodles are tossed with sauteed mushrooms and a vegan cream sauce to fill every bite with savory and earthy flavors
Servings: 4
Calories: 383kcal
Ingredients
- 8 oz. pasta cooked
- 1 tablespoon olive oil
- 3 tablespoon vegan butter divided
- 1 cup yellow onion diced
- 8 oz. bella mushrooms sliced
- 3 garlic cloves minced
- ½ teaspoon salt plus more to taste
- 1 tablespoon all purpose flour
- 1 cup soy milk or milk of choice
- 2 tablespoon nutritional yeast
- 2 teaspoon lemon juice or more to taste
- ½ teaspoon dijon mustard
- black pepper to taste
- fresh parsley for garnish chopped
Instructions
- If you haven't already, cook the pasta until it's al dente (or done to your liking); drain and set aside.
- Heat oil and 1 tablespoon butter in a large, deep skillet over medium heat, then add the onion and sauté for 2 minutes. Then, add the mushrooms and sauté for 4 minutes or until the onions and mushrooms are soft, adding more butter as needed. Last, add the garlic and sauté for 1 minute until it's fragrant.
- In a small bowl, whisk the salt, flour, milk, nutritional yeast, lemon juice, and dijon together. Then, pour the mixture into the skillet.
- Reduce heat to medium-low, stirring frequently until the sauce thickens.
- Add pasta into the skillet and use kitchen tongs to toss everything together, making sure the pasta is coated in the sauce.
- Divide into bowls, top with black pepper and parsley and enjoy!
Video
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 383kcal | Carbohydrates: 55g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 404mg | Potassium: 615mg | Fiber: 4g | Sugar: 6g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 2mg