Dairy-Free Pasta with Mushrooms and Vegetables
Savor every bite of this creamy yet completely dairy-free pasta with mushrooms and vegetables—a comforting, plant-based delight that’s both hearty and nutritious. Featuring protein-packed chickpea or lentil pasta, this dish is brimming with tender cremini mushrooms, vibrant zucchini, juicy cherry tomatoes, and fresh spinach, all enveloped in a luscious coconut cream sauce infused with nutritional yeast for a cheesy, umami kick. Perfect for weeknight dinners or entertaining guests, this quick and easy recipe comes together in just 40 minutes and serves as a satisfying meal for vegans, vegetarians, or anyone craving dairy-free comfort food. Bursting with wholesome ingredients and bold flavors, it’s a must-try for pasta lovers looking for a healthy twist!
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Ingredients
- 300 grams dairy-free pasta (such as chickpea or lentil pasta)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 250 grams cremini mushrooms, sliced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, chopped
- 100 grams spinach leaves
- 150 grams cherry tomatoes, halved
- 200 milliliters coconut cream
- 100 milliliters vegetable broth
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams fresh basil leaves, chopped
Directions
Step 1
Bring a large pot of salted water to a boil. Add the dairy-free pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Step 3
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
Step 4
Add the sliced cremini mushrooms to the skillet and cook for 6-7 minutes, stirring occasionally, until they are tender and have released their moisture.
Step 5
Add the sliced red bell pepper and chopped zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Step 6
Stir in the spinach and cherry tomatoes, cooking for 2-3 minutes until the spinach has wilted and the tomatoes have softened slightly.
Step 7
Pour in the coconut cream and vegetable broth, and stir in the nutritional yeast, salt, and black pepper. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Step 8
Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy vegetable sauce completely.
Step 9
Remove the skillet from heat and sprinkle with fresh basil. Serve immediately, garnished with additional basil if desired.
Nutrition Facts
| Serving size | (1593.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2349.5 |
| Total Fat 82.0g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2826.0mg | 0% |
| Total Carbohydrate 343.7g | 0% |
| Dietary Fiber 42.2g | 0% |
| Total Sugars 133.5g | |
| Protein 90.9g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 387.4mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 5484.8mg | 0% |
Source of Calories