Go Back
Print

Creamy Vegan Mushroom Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A rich and creamy vegan pasta dish featuring sautéed mushrooms and a flavorful oat milk sauce, perfect for a comforting meal.

Ingredients

Pasta

  • 9 oz linguine (or spaghetti, tagliatelle (egg-free))
  • 4 tbsp vegan butter
  • 1 medium onion (halved + thinly sliced)
  • 4 cups mushrooms (sliced)
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • 4 cloves garlic
  • 1 tsp fresh rosemary (chopped)
  • ¾ tsp fresh thyme (chopped)
  • 1½ cups oat milk
  • 2 tbsp cornstarch (UK cornflour)
  • 2 tbsp nutritional yeast
  • 2 tsp dijon mustard
  • 2 tsp lemon juice

Instructions 

  • Cook pasta in salted boiling water until al dente, then drain.
  • Sauté onions in vegan butter until translucent, then add mushrooms, salt, and pepper; cook for 5 minutes.
  • Add garlic, rosemary, and thyme; cook for 1 minute. Mix oat milk, cornstarch, nutritional yeast, mustard, and lemon juice until smooth.
  • Pour mixture into pan, simmer until thickened, then toss with cooked pasta. Serve garnished with herbs.

Notes

Garnish with extra herbs and season to taste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Mushrooms