Creamy Vegan Mushroom Pasta
This Creamy Vegan Mushroom Pasta is pure comfort in a bowl! Ready in just 20 minutes, it's the perfect choice for a quick and tasty midweek meal.
Servings: 4 Servings
Calories: 625kcal
Equipment
- Frying Pan
Ingredients
- 300 g ( 10.5 oz ) rigatoni pasta Can be substituted for gluten free
- 200 ml ( 1 cup) Oatly cream
- 500 g ( 17.5 oz ) chestnut mushrooms sliced
- 25 g ( ⅓ cup ) vegan parmesan grated - plus extra for garnish
- 100 ml ( ⅓ cup) white wine veg stock can be used instead
- 2 shallots chopped finely
- 4 cloves Garlic minced
- 1 teaspoon dijon mustard
- 1 handful Fresh Parsley finely chopped for garnish
- 2 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper To season
Instructions
- Boil pasta in salted water according to packet instructions until al dente. Reserve 1 cup of pasta water for the sauce.
- While the pasta is cooking, finely chop mushrooms and shallots, and mince the garlic.
- Heat olive oil and dairy-free butter in a frying pan over a medium heat. Add the mushrooms and shallots, cooking for 5-7 minutes until the mushrooms' water evaporates.
- Add the minced garlic and cook for 2-3 minutes until softened.
- Turn the heat to high, add the white wine, and stir until nearly evaporated. (If not using wine, add vegetable stock now.)
- Lower the heat to medium and stir in the vegan cream, mustard, and grated vegan parmesan. Add the cooked pasta and mix it through the sauce, adding a few tablespoons of reserved pasta water to help the sauce cling. Season with salt & black pepper.
- Garnish with finely chopped fresh parsley and more grated vegan parmesan before serving.
Video
Notes
How Can I Make This Dish Allergy-Friendly?
Since the dish is vegan, it’s naturally dairy and egg-free. But if you’ve got other food allergies, here are a few tweaks you can make:
Make It Gluten-Free – Swap out regular pasta for a gluten-free version. If you’re in the US, Oatly cream is gluten-free, but in the UK, it contains a tiny amount of gluten, so you’ll need to use a different gluten-free cream alternative.
Make It Mustard-Free – Add a squeeze of fresh lemon juice or ¼ teaspoon of apple cider vinegar to bring a bit of tang to the sauce instead.
Lauren’s Tips
- Use a Large Pan: Use a big frying pan or skillet to cook the mushrooms and shallots. This helps them cook evenly and stops them from getting soggy due to overcrowding.
- Salt The Pasta Water: Unless cooking for small children I always advise adding ½ teaspoon of salt to your pasta water for extra flavour.
- Reserve The Pasta Water: Don’t forget to reserve some of the pasta water to add to the sauce before serving. This stuff is like liquid gold and helps to bind & thicken the sauce as well as helping the sauce cling to the pasta.
- Sauce Consistency: If the sauce seems too thick, add a bit more reserved pasta water. If it’s too thin, let it simmer for a few minutes to thicken.
Nutrition
Calories: 625kcal | Carbohydrates: 67g | Protein: 17g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 166mg | Potassium: 861mg | Fiber: 4g | Sugar: 7g | Vitamin A: 963IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 2mg
