Vegan Creamy Mushroom Pasta Recipe

Tagliatelle with Mushrooms
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Ratings (9)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
659 Calories
20g Fat
104g Carbs
17g Protein
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 659
% Daily Value*
Total Fat 20g 25%
Saturated Fat 4g 22%
Cholesterol 9mg 3%
Sodium 1822mg 79%
Total Carbohydrate 104g 38%
Dietary Fiber 9g 30%
Protein 17g
Calcium 200mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy and vegan don't seem to go together, but this recipe makes it possible. Pasta dishes are a staple for most American families and this one adds a yummy mushroom sauce to the regular stable of alfredo or tomato-based pasta sauces. This vegan mushroom pasta dish is impressive to guests because of its extra flavor, but quick to prepare for ease of hosting. It's great for Sunday family dinners and school night meals as well. 

Ingredients

  • 1 pound of long noodle pasta, such as angel hair or linguini
  • 1/4 cup dairy-free soy margarine, divided
  • 2 large cloves garlic, minced
  • 16 ounces crimini mushrooms, halved
  • 1 tablespoon all-purpose flour
  • 1 cup plain soy milk
  • 1/4 cup dairy-free sour cream
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste

Steps to Make It

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to the manufacturer's instructions. Drain the pasta and set aside.

  2. In a large saute pan, heat two tablespoons of the dairy-free soy margarine over medium-high heat. Add the garlic and mushrooms and cook until the mushrooms are fragrant and soft, about 4 minutes. (Tip: do not overcook the garlic and mushrooms, the garlic should not be brown and the mushrooms should not be too limp.) Transfer the mushrooms and garlic to a large bowl and set aside.

  3. In the same saute pan over medium-high heat, heat the remaining two tablespoons soy margarine and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the soy milk until the mixture is smooth. Add the dairy-free sour cream, salt, and pepper, and stir until well combined. Add the mushrooms and garlic to the sauce, and cook for about 2 minutes more.

  4. Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles. Portion the pasta onto individual plates and add freshly ground pepper to taste. Serve immediately.

Tips

  • Add additional vegetables to your sauce—like fresh spinach or steamed broccoli—for a heartier twist. Grape tomatoes and arugula add color, texture, and flavor, as well.
  • Try topping this dish with fresh Italian herbs after the sauce has been tossed with the pasta. Use finely chopped parsley, basil, or thyme.
  • If you like your pasta spicy, add more minced garlic than the recipe calls for.