Vegan Mushroom Sauce (Easy & Quick)
Prep time
Cook time
Total time
Quick & easy vegan mushroom sauce pasta recipe in 15 mins using mushrooms, pasta & simple ingredients! Very tasty creamy vegan mushroom sauce!
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: approx. 4 servings
Ingredients
- Pasta for 4 (roughly 400 grams)
- 20 oz (about 6 cups) mushrooms of choice, sliced (I like brown cremini)
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine (you can replace with ½ cup broth)
- 1 cup no-chicken broth or vegetable broth
- 1½ cup unsweetened soy cream, or unsweetened soy milk
- 1 tbsp corn starch mixed with 1 tbsp water
- ½ cup vegan parmesan or mozzarella shreds + extra for garnish (optional)
- fresh parsley, chopped to garnish
- salt and black pepper, to taste
Instructions
- Melt vegan butter or margarine, and add the oil in a large pan over medium-high.
- Add mushrooms and stir constantly while they cook. Cook until they begin to sweat. Add garlic, and season with a pinch of salt and pepper (optional).
- After about 5 mins the mushrooms should be browned.
- Add wine to deglaze the pan. Make sure you are scraping the bottom of the pan. Simmer until wine is more or less evaporated.
- Meanwhile, bring salted water to a boil and cook pasta until al dente. (1 minute less than the time listed on the package) . Scoop out 1-2 cups of the cooking water, then drain.
- Once it no longer smells of alcohol, add the broth, soy milk, and corn starch slurry. Mix well, and simmer until the sauce begins to thicken. Add vegan parmesan and or mozzarella (if using), and mix until it has melted. salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into the sauce, toss until coated. Add a bit of the reserved pasta water as needed to get a smooth, velvety sauce.
- Garnish with some extra parmesan (you can also use nooch) and parsley.
- Serve!
Notes
Store leftovers in the fridge for up to 3 days.
If you're not into cooking with wine, substitute for more broth instead.
Add some vegan meatballs, seitan pieces or other vegan protein for a hearty twist.
Keep some reserved pasta water for reheating. Just add pasta to a pan with some leftover pasta water to reheat, stirring to coat.
If you're not into cooking with wine, substitute for more broth instead.
Add some vegan meatballs, seitan pieces or other vegan protein for a hearty twist.
Keep some reserved pasta water for reheating. Just add pasta to a pan with some leftover pasta water to reheat, stirring to coat.
Nutrition Information
Serving size: 1 serving Calories: 435 Fat: 20.5g Carbohydrates: 41g Protein: 13.4g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/12/06/vegan-mushroom-sauce/