Creamy Garlic Mushroom Pasta

Name: Creamy Garlic Mushroom Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 300 g pasta (my favourite for this is linguine or rigatoni (or gluten free alternative) ); 1 red onion (chopped); 4 garlic cloves (grated); 300 g mushrooms (sliced); ½ lemon (juice of ); 250 ml non-dairy milk; 3 tbsp tahini; Handful of parsley (roughly chopped ); 2 tbsp Nutritional yeast; Salt and pepper

GFO / NF / SF / VG

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If you’re craving something comforting, creamy, and completely plant-based, this vegan creamy garlic and mushroom dish is exactly what you need. It’s perfect for those cosy nights at home or when you want a quick, delicious dinner without the fuss. The rich, savoury flavour of sautéed mushrooms combined with a garlicky, velvety cream sauce will have you coming back for seconds—no dairy needed! And it’s ready in just 20 minutes!

What you need

pasta
red onion
garlic cloves
mushrooms
lemon
soy milk
tahini
parsley
nutritional yeast

How to make creamy garlic mushroom pasta

Start by cooking your pasta. I’ll usually use linguine, spaghetti, penne or rigatoni, but you can go for anything you like. To make this recipe gluten free, you can sub for a gluten free pasta too.

Now we can chop our vegetables. Start by chopping the red onion and addding to a large pan with a drizzle of olive oil. Pan fry the onion until softened. Next, thinly dice or mince and then add the garlic to the red onion and cook for a further 1-2 minutes.

Meanwhile, slice the mushrooms, then add to the pan. Stir them in occasionally until they start to shrink and soften. For something different, you can also swap the mushrooms for courgettes, broccoli, tomatos, or peppers for example.

Once the pasta is done, drain and add to the pan with the onion, garlic and mushrooms. Save a little of the pasta water, and add this in too to help the sauce become slick and creamy.Now you can pour in the non-dairy milk (I usually use soy or oat), and tahini, along with the lemon juice, parsley, nutritional yeast, salt and pepper. Be careful not to overheat at this point, just mix through over a gentle low to medium heat until thickened. Tahini is such a good plant-based ingredient to have in your fridge at all times, as it creates a rich and creamy sauce that can be whipped up fast.If you have access to soy cream, then you can switch out the soy milk and tahini combination for this (though it may be more expensive). I enjoy using ingredients I usually buy/have in my pantry to make things easier and more affordable over all, but it might be a nice option you can give a go.

Serve up with some extra parsley, my vegan parmesan and enjoy!

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