Mushrooms add such a unique umami taste to any recipe they are added to. I find that they pair especially well with pasta, and make any pasta sauce even creamier and more delicious. Enjoy this recipe for my favorite creamy vegan mushroom pasta, which can also easily be made gluten free!
What you will need
To make this recipe, you will need pasta, olive oil, onion, garlic, mushrooms, vegetable broth, soy sauce, thyme, coconut cream, lemon juice, flour, salt and pepper, and parsley.
Use gluten free pasta and a gluten free flour if you want to keep this recipe gluten free.
Making your creamy vegan mushroom pasta
The first step in making this recipe is making your vegan "sour cream". To do this, you will need to combine the coconut cream and lemon juice. Use a hand mixer to do this, so that the ingredients combine smoothly and you get a creamier consistency. When you have made your sour cream, set it aside.
Next, chop your onion and mushrooms and mince your garlic.
Add the olive oil, garlic, and onion to a pan and cook over medium heat for about 5 minutes.
When the onion and garlic have cooked for several minutes, add the chopped mushrooms. Cook for another 5-10 minutes.
Next, add the sour cream, soy sauce, thyme, and flour. Cook for about 15 minutes and remove from heat. Your mushroom sauce is ready.
Cook your pasta according to the box instructions, then add the mushroom sauce to the pasta.
Add salt and pepper to taste and top with parsley. Enjoy your deliciously creamy vegan mushroom pasta 🙂
If you're in the mood for more pasta, try any of these vegan and gluten free recipes:
Creamy Vegan Mushroom Pasta Recipe
Ingredients
- 1 package of pasta I used GF chickpea pasta
- 2 tbs olive oil
- ½ yellow onion
- 2 garlic cloves
- 1 lb mushrooms
- 1 cup vegetable broth
- 2 tsps soy sauce
- 1 teaspoon thyme
- ¼ cup coconut cream
- 3 tablespoon lemon juice
- 2 tablespoon whole wheat flour
- Salt & pepper
- Parsley
Instructions
- Cook the pasta according to the package instructions.
- In a bowl, combine the coconut cream and lemon juice. This is your vegan "sour cream". Set aside.
- Chop up your onion and mince your garlic. Add the olive oil, garlic, and onion to a pan and cook over medium heat for about 5 minutes.
- When the onion and garlic have cooked for several minutes, add the chopped mushrooms. Cook for another 5-10 minutes.
- Then add the coconut cream and lemon juice "sour cream", soy sauce, thyme, and flour. Cook for about 15 minutes and remove from heat. Your mushroom sauce is ready.
- Add the mushroom sauce to the pasta.
- Add salt and pepper to taste and top with parsley.
Nutrition
Leave a Reply