5 from 72 votes
Creamy Vegan Mushroom Pasta
Creamy Vegan Mushroom Pasta blends tender mushrooms sautéed with onion and garlic with a smooth sauce made from blended silken tofu and miso paste for rich umami flavor. Lemon juice adds brightness while thyme and oregano enhance the herbal notes. Al dente pasta is finished in the creamy mushroom sauce, creating a comforting dish with a balanced creamy texture and earthy flavors.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
to 6
Calories:
667 kcal
Course:
Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 667
% 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.