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Creamy Vegan Mushroom Pasta
Make creamy, savory, umami-rich vegan mushroom pasta in one pot with simple, inexpensive ingredients. A cozy, comforting dish for weeknights & special occasions!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 to 6
Calories: 667 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- ¼ cup of vegan butter
- 1 small yellow onion
- 4 garlic cloves, minced
- 2 pints of button or baby bella mushrooms, sliced
- 1 lemon
- 1 tablespoon of fresh thyme (optional)
- 2 teaspoons of oregano (optional)
- 1 pound of pasta
- 1 cup of vegetable broth
- 3 tablespoons of white miso paste
- 1 (12-ounce) box of silken tofu
- Salt and 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: It’s creamy, soft, and mild in flavor – a perfect dairy-heavy cream alternative. Harder tofu will be stronger tasting and won't blend as creamy.
- For more flavor: Sauté the mushrooms until brown, deglaze the pan, and scrape up any brown bits to get all the flavor in the creamy garlic and mushroom pasta sauce.
- To save prep time: Use pre-chopped onion, minced garlic, and/or sliced mushrooms.
- For a thicker/thinner sauce: Adjust the amount of vegetable broth (or water/plant milk) you use.
Nutrition Information
Calories
667kcal
(33%)
Carbohydrates
105g
(35%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
2g
Sodium
833mg
(35%)
Potassium
1291mg
(37%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
327IU
(7%)
Vitamin C
26mg
(29%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 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.