Creamy Vegan Mushroom Pasta
User Reviews
5
Creamy Vegan Mushroom Pasta
Description
This creamy vegan pasta recipe features a sauce built from sautéed mushrooms, onions, and garlic simmered with fresh lemon juice and optional herbs. The sauce gains its creamy texture and savory depth from a blend of silken tofu and white miso paste combined with vegetable broth. This mixture simmers gently with the mushrooms to develop flavor without dairy.
The pasta is cooked separately to al dente to avoid overcooking once combined with the hot sauce. Blending the tofu and miso creates a velvety coating for the pasta, while the mushrooms maintain a tender yet substantial bite. The lemon juice introduces freshness that balances the umami-rich components.
This vegan pasta can serve as a hearty meal on its own and garnished with parsley for color. It benefits from the layered flavor of sautéed mushrooms and the umami from miso, providing complexity in a plant-based dish.
Use silken tofu for the sauce to ensure the creamy texture; harder tofu varieties will not blend as smoothly and can affect flavor. To adjust the sauce consistency, modify the vegetable broth amount. Pre-chopped ingredients can speed preparation without sacrificing taste.
Ingredients
- ¼ cup vegan butter
- 1 small yellow onion
- 4 garlic minced, cloves
- 2 pints button mushrooms sliced, or baby bella mushrooms
- 1 lemon
- 1 tablespoon fresh thyme optional
- 2 teaspoons oregano optional
- 1 pound pasta
- 1 cup vegetable broth
- 3 tablespoons White miso paste
- 1 silken tofu 12-ounce box
- salt to taste
- black pepper to taste
- parsley garnish
Instructions
- Over medium-high heat, heat a large pan or pot with a lid. Add the vegan butter and allow it to melt and get hot.
- Add the onion and saute for 2 minutes. Add the garlic and mushrooms and saute for 3 minutes. Add the juice of the lemon, lower the heat to a simmer, cover with a lid, and cook for 5 minutes occasionally mixing to prevent burning.
- Optionally, add the thyme and oregano. Mix, cover and continue to simmer.
- In the meantime, cook the pasta according to package instructions.
- While the pasta is cooking, in a cup add the vegetable broth and dissolve the miso paste, add it to a blender with the tofu. Blend for 1 minute and then add it to the pan with the mushrooms. Turn off the heat, mix well, cover and set aside while the pasta finishes cooking.
- Once the pasta is al dente, drain it and immediately add it to the pan with the mushrooms mixture. The pasta must be al dente or it will get overcooked when it is in the pan with the hot mushrooms and cream sauce. Mix well, cover and allow it to sit for 2-5 minutes before serving. Mix well and serve hot with a sprinkle of parsley if using.
Notes
- Use silken tofu for a smooth, creamy texture; avoid firmer tofu as it blends less smoothly and tastes stronger.
- Sauté mushrooms until browned and scrape browned bits from the pan for added depth.
- Adjust sauce thickness by changing vegetable broth quantity as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 105g | 35% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 2g | 100% |
| Sodium | 833mg | 35% |
| Potassium | 1291mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 26mg | 29% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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