I love winter for all the comfort foods. Creamy mushroom sauce is a speedy vegan sauce that you can whip up in a matter of minutes to put a quick dinner of pasta on the table, and it’s deliciously packed with nutrients.

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Creamy Mushroom Pasta with A Vegan Twist

This recipe is a perfect comfort food for the pasta lovers. Flavours enriched with garlic and Italian herbs, it keeps in the fridge for up to 3 days. Enjoy hot or cold.

Ingredients

  • 300 g penne pasta
  • 2 cups mushrooms
  • 4 sprigs fresh thyme
  • 1 sprig fresh basil for garnishing
  • 1 cup soy milk or nut milk I used soy milk
  • 3 cloves garlic crushed
  • 2 tsp plain flour
  • 2 tbsp olive oil
  • 2 tbsp pine nuts roasted optional
  • Sea salt
  • Freshly ground pepper

Instructions

  • Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly.
  • Put the olive oil in a very hot frying pan, add garlic and thyme to sauté for a few seconds until flavours start to disperse. Add the sliced mushrooms. Let them fry fast, tossing once or twice, then evenly sprinkle plain flour over mushrooms. Add a pinch of salt and pepper which will really bring out the flavour. Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat down and add soy milk and stir until the milk starts to thicken. Remove from heat when the sauce is of creamy consistency.
  • Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.  Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
  • Serve hot sprinkled with roasted pine nuts (optional), freshly cracked black pepper and basil leaves.
  • Any leftovers are gorgeous for lunches.
  • The vegan mushroom sauce is a great base for many other comfort vegan recipes such as cauliflower and potato au gratin.

 

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