This Creamy Vegan Mushroom Pasta is super simple to make and extra delicious. Minimal ingredients but a TON of flavor!
- 8 oz pasta I used spaghetti
- 2 tbsp vegan butter
- 3 cloves garlic minced
- 1 shallot diced
- salt & pepper to taste
- 4 shitake mushrooms sliced thin
- 2 tbsp sun-dried tomatoes roughly chopped
- 1/4 cup broth*
- 1 cup non-dairy cream** unsweetened
- 2 cups baby spinach roughly chopped & large stems removed
- 1/4 cup parsley chopped, plus more for serving
- 1 tbsp fresh thyme chopped
- fresh basil
Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente - the pasta will finish cooking in the sauce, so don't overcook it in the water.
While the pasta is cooking, melt the butter in a pan over medium heat. Add the garlic, shallot, salt & pepper and cook for 1 minute. Add the mushrooms & sun-dried tomatoes and cook for 3-5 minutes, or until the mushrooms have browned slightly.
Add the broth and cream and bring to a boil. Lower heat and simmer for 3 minutes. Add the spinach, parsley and pasta to the sauce. Toss together with tongs for 2-3 minutes, or until the spinach is wilted, the sauce has thickened and the pasta has finished cooking.
Taste and add more salt & pepper as needed - I added A LOT of pepper to mine. Serve hot with more fresh parsley, thyme and basil.
*I used vegan chicken broth, which you can get online here. You can also use your favorite broth instead.
**You can usually find this in the coffee creamer section at the store. If you use non-dairy milk instead, only use 3/4 cup.
Calories: 361kcal | Carbohydrates: 55g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 119mg | Potassium: 528mg | Fiber: 4g | Sugar: 10g | Iron: 2mg