Easy Vegan Mushroom Pasta

posted in: VEGAN | 2

This super-easy vegan mushroom pasta is simply tasty and surprisingly quick to prepare, can be made gluten free, and is of course, dairy-free. We recently went to one of the most affordable fruit and veg markets in Adelaide (Torrens Island Markets) and spent a grand total of $5 on this giant box of swiss brown mushrooms. I wanted something carby, low in salt and low-fat for dinner, with the prerequisite that we had to use as many mushrooms as possible, and a mushroom pasta was first on the list. I love experimenting with creating low fat vegan sauces that don’t require any oil or butter replacements, and this was a success. What a delicious challenge!

giant box of mushrooms

Ingredients

1kg swiss brown mushrooms,  sliced thickly
3T nutritional yeast
2tsp dijon or hot english mustard
2 spring onions, chopped
1/2 cup chopped parsley
2 – 3 crushed garlic cloves
Cracked black pepper
Flour (Use your preferred flour for thickening)
Vegetable Stock (I used 1tsp loose stock, or about 1 cube)
Water
750 grams Pasta of choice (fettucine, linguine or penne mix best)

To Make:

Put your pasta of choice on to cook, keeping in mind you will drain it when slightly underdone.

Setting a big pan on medium heat, add approximately half a cup of water, vegetable stock, garlic and spring onions. Lightly ‘fry’ in the water for approximately 3 minutes, stirring frequently so the garlic doesn’t stick to your pan.

Add the mushrooms, stirring here and there to cook them evenly. If they start to dry out or stick to your pan, add a little water. Once your mushys have shrunk a little and are almost cooked, add the dijon mustard, stirring through to coat. Add approximately 1.5 cups of water, allow it to heat through, then sift in your flour of choice to thicken into a sauce. Stir frequently to minimise any floury lumps.

Once your pasta is almost cooked (a couple of minutes underdone is about right), drain it and throw it into your mushroom sauce. Stir the sauce through, allowing the pasta to soak up the mushroom sauce and finish cooking. Once your pasta is al dente, add the chopped parsley, followed by the nutritional yeast. Give it a good stir and enjoy!

easy vegan mushroom pasta

2 Responses

  1. I’m going to try this. Yumm.

  2. Emma Walmsley

    Yummo! Can’t get enough of mushies lately :) Thanks Loz!

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