Vegan One Pot Creamy Mushroom Pasta Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 475kcal
Ingredients
- 2 tbsp olive oil
- 14 oz mushrooms washed and sliced (400g)
- 2 shallots peeled and diced
- 4 garlic cloves peeled and minced
- 2 tsp rosemary or thyme finely chopped
- 3 1/3 cups vegetable stock or boiling water
- 12 oz spaghetti (350g)
- 2 1/2 cups dairy free milk such as cashew milk
- 2 tsp salt
- 2 tbsp nutritional yeast
- 2 tsp white miso
Instructions
Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.- Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan.Once the mushrooms are cooked - add the shallots, garlic and herbs.Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.
- Add the vegetable broth (or water). Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso.Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.
- When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.
Notes
Tips:
- I like to use a mix of button mushrooms and baby portabella mushrooms. You can use any variety you prefer!
- Whole milk can be used if you are not looking to make a dairy-free recipe.
- If using water rather than broth, you may wish to add a bit of additional salt and pepper.
Nutrition
Calories: 475kcal | Carbohydrates: 77g | Protein: 20g | Fat: 10.6g | Sodium: 1035mg | Vitamin A: 1% | Vitamin C: 10%
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