Rich and Creamy Vegan Mushroom Pasta
Ingredients
- 3 Tbsp (45g) Vegan Butter
- 1 Onion (Finely Chopped)
- 18oz (500g) Mushrooms (Sliced)
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 4 Tbsp All Purpose Flour
- 1 14oz (400ml) Can Coconut Milk
- 1/3 cup (80ml) Vegetable Stock
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard
For the pasta
- 1/2 Pack (~9oz/250g) Penne Pasta
Preparation
Cook the penne pasta according to package instructions until al dente
In a large skillet, melt the vegan butter over medium heat
Add the finely chopped onion and sauté until translucent, about 5 minutes
Add the sliced mushrooms and cook until they release their moisture and brown, about 5-7 minutes
Stir in the crushed garlic and dried oregano, and cook for another minute until fragrant
Sprinkle in the all-purpose flour and stir to coat the vegetables, cooking for 1-2 minutes
Gradually pour in the coconut milk and vegetable stock, whisking continuously to avoid lumps
Add salt, black pepper, and Dijon mustard, then bring to a simmer
Cook until the sauce thickens, about 5 minutes
Drain the pasta and add it to the sauce, tossing to combine
Serve immediately
