Vegan One Pot Creamy Mushroom Pasta Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
509 kcal
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Course
Main Course
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Cuisine
Italian
Vegan One Pot Creamy Mushroom Pasta Recipe
Description
The recipe begins by frying sliced mushrooms in olive oil until golden. Shallots, garlic, and rosemary are added and cooked until fragrant. Then vegetable broth, uncooked spaghetti, dairy-free milk, salt, nutritional yeast, and white miso are combined in the pan. Covered and brought to a boil, then simmered uncovered until the pasta is tender, the liquid reduces to a creamy sauce. A reserved amount of dairy-free milk is stirred in at the end to enhance creaminess. The mixture yields a subtly herbaceous, umami-rich dish with tender pasta coated in a smooth mushroom sauce.
This recipe suits those wanting a dairy-free pasta option with a balance of texture and flavor, achieved through carefully integrated ingredients like nutritional yeast and miso for depth. It can be customized with various mushroom types or standard milk if not dairy-free.
Ingredients
- 2 tbsp olive oil
- 14 oz mushrooms washed and sliced (400g)
- 2 shallot peeled and diced
- 4 garlic peeled and minced, cloves
- 2 tsp rosemary finely chopped, or thyme
- 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
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
- A mix of button and baby portabella mushrooms adds varied texture and flavor, but any preferred variety works.
- Substitute whole milk if dairy-free is not required for a creamier sauce.
- If using water instead of broth, consider adding extra salt and pepper for seasoning balance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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