Vegan One Pot Creamy Mushroom Pasta Recipe

Name: Vegan One Pot Creamy Mushroom Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 14 oz mushrooms; 2 shallots; 4 garlic cloves; 2 tsp Rosemary or thyme; 3 ⅓ cups vegetable stock; 12 oz Spaghetti; 2 ½ cups dairy free milk; 2 tsp salt; 2 tbsp nutritional yeast; 2 tsp white miso

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4.9

849 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Calories
509 kcal
Course
Main Course
Cuisine
Italian

Vegan One Pot Creamy Mushroom Pasta Recipe

Omar Parker

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Short on time but need to get dinner on the table? With a few pantry essentials dinner is only 20 minutes way.

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Ingredients

Servings

2 tbsp olive oil
14 oz mushrooms washed and sliced (400g)
2 shallots peeled and diced
4 garlic cloves peeled and minced
2 tsp Rosemary or thyme finely chopped
3 ⅓ cups vegetable stock or boiling water
12 oz Spaghetti (350g)
2 ½ cups dairy free milk such as cashew milk
2 tsp salt
2 tbsp nutritional yeast
2 tsp white miso

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Instructions

Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.
Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan. Once the mushrooms are cooked - add the shallots, garlic and herbs. Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.
Add the vegetable broth (or water). Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso. Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.
When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.

Notes

Tips:
I like to use a mix of button mushrooms and baby portabella mushrooms. You can use any variety you prefer!
Whole milk can be used if you are not looking to make a dairy-free recipe.
If using water rather than broth, you may wish to add a bit of additional salt and pepper.

Nutrition Information

Show Details

Calories 509kcal (25%) Carbohydrates 80g (27%) Protein 21g (42%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 2144mg (89%) Potassium 842mg (24%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 997IU (20%) Vitamin C 15mg (17%) Calcium 237mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 509 kcal

% Daily Value*

Calories	509kcal	25%
Carbohydrates	80g	27%
Protein	21g	42%
Fat	12g	18%
Saturated Fat	2g	10%
Sodium	2144mg	89%
Potassium	842mg	18%
Fiber	6g	24%
Sugar	11g	22%
Vitamin A	997IU	20%
Vitamin C	15mg	17%
Calcium	237mg	24%
Iron	3mg	17%