Vegan Mushroom Pasta
This plant based pasta dish is creamy, savory, and delicious.
Servings: 2
Calories: 456kcal
Cost: $10
Equipment
- 1 Large pot
- 1 Sauce Pan
Ingredients
- 1 ½ cup mushrooms button mushrooms, sliced
- ½ cup spinach
- ¼ cup shallots finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon olive oil extra virgin
- ½ cup vegetable broth
- ½ cup oat milk
- ½ cup white wine/cooking wine
- 2 tablespoon fresh herbs I used rosemary and thyme
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ pound pasta
Instructions
- Start by washing all and prepping all produce according to the ingredient list and cooking the pasta according to package instructions.
- Sauté the mushrooms in the olive oil in a large sauce pan over medium heat for about 5 minutes, stirring often. Add the garlic, shallots, herbs, salt and pepper, and continue to sauté for another 3 minutes.
- Pour the wine into the pan and continue to cook over medium heat uncovered, allowing the wine to reduce for several minutes.
- Stir the cornstarch into the oat milk and broth, and then pour that into the pan. Continue to cook over medium heat for about 5 minutes. Remove from heat, stir in the spinach and set aside to cool for a couple of minutes, the sauce should continue to thicken slightly.
- Stir in the pasta, garnish with fresh herbs, and enjoy!
Notes
If you are making this recipe ahead of time, store the sauce separately from the pasta or the pasta will absorb the moisture from the sauce.
Nutrition
Calories: 456kcal