One Pot Creamy Vegan Mushroom Pasta
Ingredients
- 2 tablespoons vegan butter, olive oil, or water for oil-free
- 4 cloves garlic, minced
- 16 oz baby bella mushrooms, sliced
- 8 oz pasta (use your favorite)
- 2 1/2 cups low-sodium vegetable broth
- 1/2 cup vegan cream, canned coconut milk, Vegan Aioli, or Miyoko’s liquid mozzarella
- 1/4 teaspoon mineral salt, or to taste
- 1/4 teaspoon freshly cracked pepper, or to taste
Preparation
Saute
In a large pot, warm the butter over medium heat.
Add the garlic, and saute for one minute.
Add the sliced mushrooms and cook until they start to sweat and soften, about 4 minutes.
Simmer
Add the pasta and vegetable broth to the pan and stir to combine.
It’s okay if the broth doesn’t completely cover the pasta.
Cover the pot, increase heat to medium-high, and bring the broth to a boil.
Once boiling, reduce heat and simmer, stirring occasionally, for about 8 – 12 minutes, or until the pasta is cooked through and the broth has reduced slightly.
Add creamer
Remove the pan from heat and stir in the vegan cream.
Season with salt and pepper to taste.
Sauce will thicken as it cools.
Serving suggestions
Serve in individual bowls with a sprinkle of parsley or vegan parmesan.
Pair with a chunk of Artisan Bread for swiping up the sauce.
This Classic House Salad makes a great side.
Notes
Serves 4
