Vegan Creamy Mushroom Pasta
Vegan Creamy Mushroom Pasta is a super easy and tasty dinner. The sauce is made with coconut milk, vegetable stock, spices and mushrooms.
Ingredients
- 2 tablespoons diced yellow onion
- 2 minced garlic cloves
- 1 tablespoon avocado oil
- 2 cups chopped baby bella mushrooms
- ½ cup unsweetened canned full fat coconut milk
- 1 cup vegetable stock
- ⅓ cup nutritional yeast
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon oat flour
- 8 oz dry penne pasta
Instructions
- Boil water for the pasta in a pot.
- In a pan, saute onion and garlic in avocado oil on medium heat for 1-2 minutes.
- Toss in the mushrooms and saute for 7-10 minutes until cooked through.
- Toss the pasta into the boiling water and cook according to the package's instructions.
- Add coconut milk, vegetable stock, spices and oat flour. Use a whisk and ensure the oat flour has been well combined and there are no lumps. Cook the sauce for 5-7 minutes on medium heat, whisking occasionally, until the sauce has become creamy.
- Once the pasta is cooked through, drain the pasta and add it into the pan with the sauce. Coat the pasta in the sauce and serve with shredded vegan parmesan, if desired.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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