One Pot Mushroom Sundried Tomato Fettuccine

Name: One Pot Mushroom Sundried Tomato Fettuccine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 tablespoon extra virgin olive oil; 4 cloves of garlic; ¼ cup chopped onion; 8 ounces of mushrooms; ¼ teaspoon salt; ¼ teaspoon pepper flakes; ¼ cup sundried tomato; 2 cups of water or broth; ½ teaspoon garlic powder; ¼ teaspoon onion powder; 2 teaspoons miso; 1 teaspoon thyme; ½ teaspoon black pepper; ½ teaspoon salt or use less if using salt in broth; 5 ounces fettuccine or linguine or similar pasta; 1/3 cup raw cashews; 2 teaspoons flour; ½ cup water; ½ cup spinach or other greens; 3-4 tablespoons of vegan parmesan for garnish

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
279 kcal
Course
Main Course
Cuisine
Italian

One Pot Mushroom Sundried Tomato Fettuccine

Danielle Hudson

Report

This Creamy Vegan Mushroom Pasta with Spinach and Sundried Tomatoes is one of those easy as can be one pot dinners that’s So flavorful and ready in 30! Gluten-free & Nutfree option included.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the mushrooms:

1 tablespoon extra virgin olive oil
4 cloves of garlic minced
¼ cup chopped onion
8 ounces of mushrooms sliced or quartered
¼ teaspoon salt
¼ teaspoon pepper flakes
¼ cup sundried tomato

For the pasta:

2 cups of water or broth
½ teaspoon garlic powder
¼ teaspoon onion powder
2 teaspoons miso
1 teaspoon thyme
½ teaspoon black pepper
½ teaspoon salt or use less if using salt in broth
5 ounces fettuccine or linguine or similar pasta

For the cashew cream

1/3 cup raw cashews
2 teaspoons flour
½ cup water

to add later

½ cup spinach or other greens.
3-4 tablespoons of vegan parmesan for garnish , optional

Add to Shopping List

Instructions

Cook the mushrooms: Add the oil to a large skillet over medium heat, add the garlic and onion and a pinch of salt. Cook until the garlic is starting to turn golden on some edges then add the mushrooms, salt and mix well. Cook until mushrooms are starting to turn golden on some edges, stir occasionally. 4-7 mins
Add in the sundried tomato and mix in. Reserve some of this mushroom mixture for garnish.
Cook the pasta: Add in 1 ½ cups of water, garlic powder, onion powder, thyme, black pepper and salt. Mix the miso and the remaining other ½ cup of water and then add it to the skillet. Add the fettuccine and press to submerge.
Partially cover and cook. Cook for 14-18 minutes or cook until the fettuccine or linguine is cooked to preference. Stir once in between.
Meanwhile make your cashew cream by blending the cashews with the flour and water. See notes for nut free option.
Then add the cashew cream mixture to the skillet, mix. Fold in spinach or greens if using. Let the mixture come to a boil then let the cream thicken evenly then taste and adjust salt and flavor.
Switch off heat, add parmesan on top and then cover skillet so that cheese melts for a minute. Top with reserved mushrooms, pepper flakes, fresh herbs such as basil or parsley and serve as is or with some warm garlic bread!

Notes

Nutfree To make this without cashews, use ½ cup of firm or silken tofu and blend it with ¼ or 1/3 cup of water and 2 spoons of flour and add it to the fettuccine. You can also use mix of pumpkin seeds and hemp seeds instead of cashews.
To make this gluten free, use gluten-free pasta, depending on the brand it might get cooked a little bit faster. Just keep an eye on pasta and cook until desired softness. Use cornstarch or other starch instead of flour in the cashew cream
Soyfree: Use chickpea miso for Soyfree
Onion garlic free: omit the onion and garlic. Add 1/4 teaspoons oregano and 1 teaspoon more miso in the cashew cream.
To make with precooked pasta: cook the pasta according to instructions on the package. In the sauce step , add only the 1/2 cup water with miso, and the cashew cream for the liquid. Fold in the cooked pasta, cover and cook for 2-3 mins.

Nutrition Information

Show Details

Calories 279kcal (14%) Carbohydrates 38g (13%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 30mg (10%) Sodium 548mg (23%) Potassium 643mg (18%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 499IU (10%) Vitamin C 8mg (9%) Calcium 44mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 279 kcal

% Daily Value*

Calories	279kcal	14%
Carbohydrates	38g	13%
Protein	11g	22%
Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	30mg	10%
Sodium	548mg	23%
Potassium	643mg	14%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	499IU	10%
Vitamin C	8mg	9%
Calcium	44mg	4%
Iron	3mg	17%