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In recent years, vegan cuisine has surged in popularity, capturing the hearts and palates of food enthusiasts worldwide. The shift towards plant-based eating is not just a trend; it reflects a broader movement towards healthier living and environmental sustainability. As more people become aware of the benefits of reducing animal products in their diets, delicious vegan recipes are emerging to satisfy cravings without compromising on flavor. One standout dish that perfectly exemplifies this is Creamy Vegan Mushroom Sauce Pasta. This recipe not only delights with its rich, creamy texture but also showcases the vibrant flavors of mushrooms and herbs, making it an irresistible option for both vegan and non-vegan diners alike.

Creamy Vegan Mushroom Sauce Pasta

Discover the rich and creamy delight of Creamy Vegan Mushroom Sauce Pasta, a plant-based dish that's both indulgent and nutritious. This recipe highlights whole grain pasta, earthy mushrooms, and a velvety sauce made from plant-based milk and nutritional yeast, ensuring plenty of flavor without dairy. Perfect for anyone looking to reduce animal products in their diet, this simple yet satisfying dish is ideal for weeknight dinners or impressing guests. Enjoy a delicious meal that celebrates healthy, sustainable eating while still satisfying all your cravings!
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Ingredients
  

8 oz (225g) whole grain pasta (spaghetti or fettuccine)

2 cups mushrooms, sliced (cremini or button)

1 cup unsweetened plant-based milk (almond or cashew)

1 cup vegetable broth

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons nutritional yeast

1 tablespoon soy sauce or tamari

1 tablespoon cornstarch (optional, for a thicker sauce)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta of your choice and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve about ½ cup of the pasta cooking water, then drain the pasta and set it aside in a large bowl.

    Sauté Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally until the onion becomes translucent. Next, add the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is fragrant.

      Prepare the Mushrooms: Increase the heat to medium-high, and add the sliced mushrooms to the skillet. Cook for approximately 5-7 minutes, stirring occasionally, until the mushrooms soften and release their juices, becoming slightly caramelized.

        Make the Sauce: Lower the heat to medium-low. Pour in the vegetable broth and plant-based milk. Add the nutritional yeast, soy sauce, dried thyme, dried rosemary, and season with salt and pepper to taste. If you desire a thicker sauce, mix the cornstarch with a small amount of cold water to create a slurry, and then incorporate it into the sauce, stirring continuously.

          Combine Pasta and Sauce: Let the sauce simmer gently for about 5 minutes, allowing it to thicken. If it becomes too thick, add the reserved pasta water a little at a time to adjust the consistency to your liking. Finally, add the cooked pasta to the skillet and gently toss until the pasta is evenly coated with the creamy mushroom sauce.

            Serve: Remove the skillet from heat. Taste the sauce and adjust the seasoning if necessary. Serve the pasta warm, garnished with a sprinkle of fresh chopped parsley for a pop of color and flavor.

              Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings