Save A creamy, flavorful vegan pasta dish featuring tender mushrooms and sun-dried tomatoes in a luscious, dairy-free sauce—so delicious, you might just propose!
This dish has become a family favorite, enjoyed on cozy weeknights and special occasions alike.
Ingredients
- Pasta: 350 g (12 oz) dried fettuccine or linguine
- Vegetables & Mushrooms: 2 tbsp olive oil, 1 medium yellow onion, finely chopped, 4 garlic cloves, minced, 400 g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced, 1 tsp dried thyme, 1 tsp dried oregano
- Sauce: 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced, 240 ml (1 cup) vegetable broth, 240 ml (1 cup) full-fat coconut milk or unsweetened soy cream, 2 tbsp nutritional yeast, 1 tbsp tomato paste, 1 tbsp lemon juice, Salt and freshly ground black pepper, to taste
- Garnish: Fresh basil leaves, torn, Vegan parmesan or nutritional yeast, for serving
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 120 ml (1/2 cup) pasta water.
- Step 2:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Step 3:
- Add garlic and cook for 1 minute until fragrant.
- Step 4:
- Add mushrooms, thyme, and oregano. Cook, stirring occasionally, for 7–8 minutes until mushrooms are golden and their liquid has mostly evaporated.
- Step 5:
- Stir in sun-dried tomatoes and tomato paste. Cook for 2 minutes.
- Step 6:
- Pour in vegetable broth, coconut milk, and nutritional yeast. Stir well and simmer for 5–6 minutes until the sauce thickens slightly.
- Step 7:
- Add lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Step 8:
- Add cooked pasta to the sauce. Toss gently to coat, adding reserved pasta water a little at a time if needed for creaminess.
- Step 9:
- Serve immediately, garnished with fresh basil and vegan parmesan or nutritional yeast.
Save This recipe brings everyone to the table, sharing laughter and stories over a warm comforting meal.
Notes
For extra flavor, add a pinch of red pepper flakes with the garlic. Swap coconut milk with cashew cream or soy cream for a different texture. Pairs well with a crisp vegan white wine.
Required Tools
Large pot, Large skillet, Chefs knife, Cutting board, Wooden spoon or spatula
Allergen Information
Contains wheat (gluten) in pasta use gluten-free pasta if needed. Some vegan parmesan brands may contain nuts or soy—check labels. Coconut milk is a tree nut allergen for some substitute as needed.
Save This pasta is perfect for impressing guests or enjoying a delicious weeknight dinner.
Recipe FAQ
- → What types of mushrooms work best?
Cremini, shiitake, or button mushrooms each provide a unique texture and earthy flavor, making them ideal for this dish.
- → Can I use a different plant-based milk?
Yes, cashew cream or soy cream can be used instead of coconut milk for varying creaminess and flavor profiles.
- → How do I achieve a creamy sauce without dairy?
The combination of coconut milk and nutritional yeast creates a smooth, rich texture that mimics traditional dairy creaminess.
- → Is it possible to make this gluten-free?
Absolutely, simply swap the pasta for a gluten-free variety without affecting the overall taste experience.
- → What pairs well with this pasta dish?
A crisp vegan white wine complements the savory mushrooms and tangy sun-dried tomatoes beautifully.