Creamy Mushroom Pasta is everything you hope for and more. This might just become your favorite pasta recipe with a delicious savory sauce and flavorful Shiitake mushrooms! Who could resist?
Serve it with a crisp garden salad and your favorite crusty bread for a deliciously satisfying meal!
1/2 cup (1 stick) vegan butter
4 cups Shiitake (or other) mushrooms, sliced to 1/4-inch
1/4 cup yellow onion, chopped
4 cloves garlic, minced
1-pint soy creamer
1/2 cup dry white wine
juice of 1 lemon
1 teaspoon Italian seasoning
1/2 teaspoon basil
1/2 teaspoon cayenne pepper
1 teaspoon each, salt & pepper
1 16-ounce package vegan pasta, cooked
1/2 cup grated vegan parmesan
1/2 cup vegan mozzarella
fresh chives and basil for garnish
Melt the vegan butter in a large skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet. Saute until mushrooms are tender, frequently stirring, about 5 minutes.
Stir in the creamer, wine, lemon, Italian seasoning, basil, cayenne pepper, and salt and pepper, and simmer until slightly thickened — about 8 to 10 minutes.
Meanwhile, cook the pasta according to the package instructions to al dente.
Strain the pasta. Add the pasta to the skillet and fold it into the cream sauce. Allow the mixture to return to a gentle simmer, reduce the heat to low, and stir in the parmesan and mozzarella. When the cheese has melted, cover and remove from heat.
Garnish individual servings with fresh-cut chives, basil leaves, and mushrooms if desired. Serve immediately.
Refrigerate any leftovers and enjoy within 3 to 5 days.
