Dairy-Free Pasta with Creamy Mushroom Sauce
Savor the rich, velvety goodness of this Dairy-Free Pasta with Creamy Mushroom Sauce, a comforting yet wholesome dish that's perfect for weeknights or special occasions. Featuring a luscious, plant-based sauce made with full-fat coconut milk, umami-packed nutritional yeast, and a medley of fresh mushrooms like cremini and shiitake, this recipe brings a depth of flavor that's dairy-free and vegan-friendly. Aromatic garlic, thyme, and a splash of lemon juice elevate the creamy sauce to gourmet status, while a sprinkle of parsley adds the perfect finishing touch. Quick and easy, with just 15 minutes of prep and 25 minutes of cook time, this one-pot pasta recipe is an irresistible option for anyone seeking a hearty, satisfying meal without compromise. Ideal for family dinners or entertaining, pair it with a crisp green salad or garlic bread to complete the experience!
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Ingredients
- 12 oz Pasta of choice (e.g., penne, fettuccine)
- 2 tbsp Olive oil
- 3 units Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 16 oz Mixed mushrooms (e.g., cremini, shiitake), sliced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Thyme leaves, fresh or dried
- 1 cup Vegetable broth
- 1 cup Coconut milk, canned and full-fat
- 3 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 2 tbsp Chopped parsley (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2
In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and chopped onion, sautéing until the onion is translucent, about 3-4 minutes.
Step 3
Add the sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown, about 6-8 minutes.
Step 4
Season the mushrooms with salt, black pepper, and thyme, stirring to combine.
Step 5
Pour in the vegetable broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 2 minutes.
Step 6
Add the coconut milk and nutritional yeast, stirring until the sauce is creamy and well combined. Let it simmer gently for another 5 minutes.
Step 7
Stir in the lemon juice and adjust seasoning to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Step 8
Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce.
Step 9
Taste and adjust seasoning again if necessary. Divide the pasta among plates or bowls, garnishing with chopped parsley if desired.
Step 10
Serve immediately and enjoy your dairy-free creamy mushroom pasta!
Nutrition Facts
| Serving size | (1454.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1652.3 |
| Total Fat 93.0g | 0% |
| Saturated Fat 56.4g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3004.2mg | 0% |
| Total Carbohydrate 170.5g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 24.0g | |
| Protein 51.1g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 154.4mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 3181.1mg | 0% |
Source of Calories