RECIPE
11 INGREDIENTS9 STEPS35MIN

Creamy Mushroom Pasta

4.0
2 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This creamy vegan mushroom pasta is a dream for all you mushroom lovers out there like me. It’s the perfect quick and easy weeknight meal, but also feels fancy and decadent. It's seriously the best vegan pasta recipe ever!

35MIN

Total Cooking Time

11

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Pasta
1/4 cup
Vegan butter
4 cloves
Garlic , minced
2/3 cup
Shallots , finely chopped
8 cups
Cremini Mushrooms , diced
Shiitake, Chantarelles, or Any Mushroom Mix
3 cups
Unsweetened Original Almond Breeze , divided
1 Tbsp
Nutritional Yeast
2 cups
Frozen Peas and Carrots , thawed
to taste
Salt and Pepper
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Directions

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Step 1
In a large pot bring salted water to a boil. Cook Pasta (1 lb) according to package directions and drain.
Step 2
Heat Olive Oil (1/4 cup) in a large skillet oven over medium heat. Add Garlic (4 cloves) , Shallots (2/3 cup) , Cremini Mushrooms (8 cups) , and 1/2 teaspoon salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 minutes. Turning down to medium-low after 5 minutes.
Step 3
Sprinkle Unbleached All Purpose Flour (3 Tbsp) over the mushrooms.
Step 4
Stir to coat, allowing to cook for 30 sec to 1 minute. Bring heat back up to medium-high.
Step 5
Add Unsweetened Original Almond Breeze (1 cup) , stirring constantly and it let simmer for 1 minute. Make sure to break up any clumps.
Step 6
When completely smooth and thickened slightly, add r Unsweetened Original Almond Breeze (2 cups) and Salt and Pepper (to taste) return to a simmer, stirring constantly.
Step 7
Cook until the sauce thickens slightly again, about 3 minutes. Remove saucepan from heat and stir in Nutritional Yeast (1 Tbsp) , if using, until melted and or well incorporated. Add Frozen Peas and Carrots (2 cups) and salt and pepper to taste and cook for 1 additional minute or until peas are heated through.
Step 8
Add the pasta to the mushroom sauce and toss to coat.
Step 9
Garnish with Fresh Parsley (1/3 cup) and serve immediately.

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