Creamy Vegan Mushroom Pasta

This pasta is coated in a silky and creamy sauce with sliced mushrooms and a touch of fresh herbs, for a simple but wonderfully lush meal.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients

9 oz (250 g) linguine or spaghetti, tagliatelle (egg-free)
4 tbsp (55 g / 2 oz) vegan butter
1 medium onion halved + thinly sliced
4 cups (250 g) 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 (360 ml) oat milk
2 tbsp cornstarch UK cornflour
2 tbsp nutritional yeast
2 tsp dijon mustard
2 tsp lemon juice

Instructions

Bring a large pan of salted water to a boil and cook the pasta until al dente or according to package instructions.
In the meantime, melt the vegan butter in a nonstick frying pan and saute the onions over medium heat until softened and translucent.
Stir in mushrooms, then add salt and pepper and saute over medium-high heat for 5 minutes.
Turn the heat back to medium. Add garlic, fresh rosemary, and thyme. Saute for 1 more minute. In the meantime, proceed to the next step.
In a jug or bowl, whisk together oat milk, cornstarch, nutritional yeast, dijon mustard and lemon juice until well combined and there are no lumps of cornstarch.
Add the liquid mixture to the pan, and bring to a simmer while stirring to keep starch from setting at the bottom.
Simmer until slightly thick and creamy. Add in the cooked pasta and toss and stir it around until you are happy with the creamy consistency of the sauce. Serve immediately.
TIP: Garnish with a dash of chopped rosemary and thyme for serving. Season to taste on the plate with freshly ground salt and pepper, and an optional sprinkle of vegan parmesan.

Notes

To make the recipe gluten-free, simply use your favorite brand of gluten-free pasta and GF-certified oat milk.

This pasta recipe can easily be customised with extra veggies and other ingredients. For ideas, see the Substitutions and Variations section in the post.

Nutrition

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