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If you're on the lookout for a comforting and satisfying dish that showcases the earthy richness of mushrooms, look no further than Creamy Vegan Mushroom Sauce Pasta. This delightful recipe combines the umami depth of mushrooms with a creamy sauce that's entirely plant-based, making it a perfect choice for both vegan enthusiasts and those simply seeking to incorporate more plant-based meals into their diets. The blend of flavors and textures makes this dish not only delicious but also visually appealing, ensuring that it will quickly become a favorite at your dinner table.

Creamy Vegan Mushroom Sauce Pasta

Discover the rich and comforting flavors of Creamy Vegan Mushroom Sauce Pasta, a delightful dish that's perfect for vegans and everyone looking to explore plant-based meals. This recipe features a blend of mushrooms sautéed to perfection, combined with a creamy, dairy-free sauce made from coconut milk or cashew cream. Easy to prepare, it's not only visually appealing but also packed with nutrients. Elevate your dinner experience with this satisfying meal that's sure to impress!
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Ingredients
  

300g pasta of your choice (fettuccine or penne recommended)

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves of garlic, minced

500g mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 cup vegetable broth

1 cup full-fat coconut milk (or cashew cream for a nut-free option)

1 tablespoon nutritional yeast (optional, for a cheesy flavor)

2 tablespoons fresh lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta, reserving a small cup of the pasta water, and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. When hot, add the finely chopped onion and sauté for about 5 minutes until translucent and tender. Next, add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to avoid burning.

      Cook the Mushrooms: With the heat still on medium, add the sliced mixed mushrooms to the skillet. Sauté for 7-10 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture. Incorporate the dried thyme and rosemary into the mixture, then season with salt and pepper to taste.

        Prepare the Sauce: Pour in the vegetable broth, bringing the mixture to a gentle simmer. Allow it to cook for about 5 minutes to slightly reduce. Stir in the full-fat coconut milk (or cashew cream) and the nutritional yeast, if using. Let the sauce simmer for another 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.

          Combine Pasta and Sauce: Add the reserved, cooked pasta to the skillet with the creamy mushroom sauce. Gently toss everything together, ensuring the pasta is evenly coated with the sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach your preferred creaminess.

            Finish and Serve: Remove the skillet from the heat and mix in the fresh lemon juice, which adds a zesty brightness to the dish. Taste and adjust the seasoning with additional salt and pepper if necessary. Serve the pasta warm, garnished with a generous sprinkle of freshly chopped parsley for a pop of color.

              - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings