Dairy-Free Spaghetti with Creamy Mushroom Sauce
Indulge in the velvety comfort of Dairy-Free Spaghetti with Creamy Mushroom Sauce, a wholesome, plant-based twist on a classic pasta dish. This recipe combines tender spaghetti (with a gluten-free option) and a luscious sauce made with full-fat coconut milk, savory baby Bella mushrooms, and a hint of nutritional yeast for that signature cheesy flavor—all without a drop of dairy. A bright splash of lemon juice and a sprinkle of fresh parsley elevate the dish, while optional red pepper flakes add a touch of heat. Ready in just 35 minutes, this easy, one-skillet pasta is perfect for weeknight dinners or special occasions. Treat yourself to a hearty, satisfying meal that’s both dairy-free and incredibly delicious!
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Ingredients
- 12 oz Spaghetti (dried, gluten-free if needed)
- 2 tbsp Olive oil
- 3 Garlic cloves (minced)
- 1 Yellow onion (finely chopped)
- 12 oz Baby Bella mushrooms (sliced thinly)
- 1 cup Coconut milk (full-fat, from a can)
- 1 cup Vegetable broth
- 2 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
Step 2
In a large skillet, heat the olive oil over medium heat.
Step 3
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
Step 4
Add the sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Step 5
Reduce the heat to medium-low and pour in the coconut milk and vegetable broth. Stir to combine.
Step 6
Add the nutritional yeast, salt, black pepper, and optional red pepper flakes. Stir well and let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
Step 7
Stir in the lemon juice and adjust seasoning to taste, adding more salt or pepper if necessary.
Step 8
Add the cooked spaghetti to the skillet and toss to coat the pasta in the creamy mushroom sauce. If needed, use the reserved pasta cooking water to loosen the sauce to your desired consistency.
Step 9
Garnish with freshly chopped parsley and serve warm. Enjoy your dairy-free spaghetti with creamy mushroom sauce!
Nutrition Facts
| Serving size | (1331.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2260.9 |
| Total Fat 94.1g | 0% |
| Saturated Fat 56.6g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3015.4mg | 0% |
| Total Carbohydrate 314.0g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 29.1g | |
| Protein 49.4g | 0% |
| Vitamin D 23.8IU | 0% |
| Calcium 211.3mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 2959.1mg | 0% |
Source of Calories