Creamy Vegan Mushroom Pasta Recipe
This Creamy Vegan Mushroom Pasta dish is a super savory, super comforting dinner made with shiitake mushrooms, lots of garlic, shallots, and dairy-free milk in one pan! It's easy to throw together and always impressive.
Servings: 2 people
Equipment
- Pan
- Chef's knife
- Pot
- Cutting board
Ingredients
- 6 oz spaghetti gluten free, if desired
- 3 tbsp olive oil
- 6-7 oz shiitake mushrooms sliced
- 1 shallot finely minced
- 4 cloves garlic finely minced
- 1/2 tsp chili flakes
- 1/3 cup white wine
- 1 tsp salt
- 1 tbsp miso paste white
- 1 cup plant milk unsweetened
- 1/4 tsp black pepper
- 1/3 cup nutritional yeast
- 5 sprigs chives finely sliced
Instructions
- Bring a pot of water to a boil and prepare pasta according to package directions
- In the meantime, heat a pan over medium high heat and add your mushrooms to the pan along with olive oil. Season with a little salt and let cook or 2-3 minutes, tossing with a spatula. Mushrooms should be fragrant and start to brown a little bit.
- Add shallots, chili flakes and garlic to the pan and cook for another 2-3 minutes and then deglaze with white wine. Continue to sauté until all of the wine has cooked off.
- Next, add nutritional yeast and half of the oat milk to the pan and stir to start creating the sauce. Lower the heat and stir in miso paste until dissolved.
- Once your pasta is cooked, add it to the pan along with a splash of pasta water as needed and toss to coat. If desired, adjust the consistency of the sauce with more oat milk. Season with salt to taste, and black pepper to finish. Garnish with chives, if desired.
Notes
Expert Tips
- Avoid soggy mushrooms by sautéing them in a hot pan until the moisture mostly evaporates. It's best not to wash the mushrooms with water. Instead, brush away any dirt on the mushrooms with a kitchen towel or a pastry brush. If you must wash your mushrooms, pat them dry to avoid excess moisture.
- If you'd like to make this pasta spooky, follow these instructions to make mushroom skulls! I sautéed these separately in a pan and used them as a garnish on top of the pasta.
- I prefer oat milk in vegan cream sauces. I always use unsweetened, original-flavored oat milk. Coconut or almond could also work but beware of the sauce breaking and separating. The best way to incorporate the milk is towards the very end, on very low heat. If you expose some kinds of milk to high heat, it could end up breaking and turning gritty (this is especially the case with almond milk).
Storage Tips
- Store leftovers in an airtight container for up to 3-4 days in the fridge. It is best to reheat over the stovetop with a little olive oil to break up the sauce and pasta.