Description
Indulge in a decadent and easy-to-follow recipe for creamy mushroom pasta. Learn how to create a rich and flavorful dish that will leave you craving for more. Perfect for a cozy night in!
Ingredients
- – 6 oz (160g) fettuccine or linguine
- – 2 tbsp (30g) unsalted butter
- – 1/2 tbsp (125ml) olive oil
- – 10 oz (300g) mushrooms, sliced 1/3 cm / 1/8″ thick (white, cremini/swiss brown)
- – 2 garlic cloves, finely chopped
- – 1/2 cup (125 ml) white grape juice, dry (or rose, sub more broth)
- – 1/2 cup (125ml) vegetable broth
- – 3/4 cup (185ml) coconut cream, heavy / thickened
- – 1/3 cup (30g) vegan parmesan, finely grated
- – 1/2 tsp (3 ml) salt and pepper, each
- – Extra vegan parmesan, for serving
- – Parsley, roughly chopped (optional)
Instructions
- Prepare the pasta in salted boiling water, ensuring to cook it for one minute less than the package suggests (begin this while the mushrooms are cooking). Right before draining, reserve a cup of the pasta water, then drain the rest.
- In a large frying pan, melt the butter and warm the olive oil over high heat.
- Introduce the mushrooms to the pan, stirring frequently. Once they begin to release moisture, season with a touch of salt and pepper.
- When they reach a nice golden color (approximately 4–5 minutes), add the chopped garlic and continue cooking until both the garlic and mushrooms are beautifully golden.
- Carefully pour in the white grape juice (prepare for steam!) and scrape the bottom of the pan as you stir. Let it boil briskly until the liquid is mostly gone and the aroma of the juice dissipates.
- Pour in the vegetable broth, coconut cream, and vegan parmesan, then season with salt and pepper. Stir well to combine and let it simmer for a couple of minutes, stirring often.
- Add the pasta to the sauce, tossing it for 1–2 minutes until the sauce thickens and evenly covers the pasta. If the sauce becomes too thick (rather than smooth and glossy), add a bit of the reserved pasta water.
- Sprinkle with parsley and serve right away, with extra vegan parmesan on the side!
Notes
- Enhance mushroom flavor by using a mix of white, cremini, or swiss brown varieties.
- Ensure coconut cream is heavy/thickened for a rich, velvety sauce.
- Reserve pasta water for adjusting sauce consistency; garnish with fresh parsley for color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: - Mushroom pasta, - Creamy fettuccine, - Vegan parmesan, - Garlic mushrooms, - Coconut cream pasta, - Dairy-free pasta
