Vegan Linguine with Mushrooms
Learn how to make vegan linguine with mushrooms. This easy, creamy, and delicious pasta recipe is perfect for a quick plant-based meal.
Ingredients
- 8 oz vegan linguine or your preferred pasta
- 2 tbsp olive oil
- 3 cups sliced mushrooms cremini, portobello, or a mix
- 4 cloves garlic minced
- 1 cup plant-based cream coconut cream, soy cream, or almond cream
- 2-3 tbsp nutritional yeast
- Salt and pepper to taste
- 1/2 tsp dried thyme or rosemary optional
- 1/4 cup reserved pasta water optional, for adjusting sauce consistency
Instructions
- In a spacious pot, bring water seasoned with salt to a rolling boil.
- Add the linguine and cook according to the package instructions until al dente (usually around 8-10 minutes). Drain the pasta, saving 1/4 cup of the cooking water for future use. Set the pasta aside.
- As the pasta cooks, warm olive oil in a large skillet over medium heat. Toss in the sliced mushrooms and sauté for 5-7 minutes, allowing them to release their juices and become golden brown. Stir occasionally to avoid burning.
- Stir in the minced garlic and sauté for another minute, letting its aroma fill the air. Pour in the plant-based cream and sprinkle in the nutritional yeast. Stir to combine, allowing the sauce to simmer for about 5 minutes.If the sauce appears too thick, slowly incorporate the reserved pasta water, adjusting until it reaches your preferred consistency.
- Add the cooked linguine to the skillet and toss it in the creamy mushroom sauce until the pasta is well-coated. Season with salt, pepper, and optional dried thyme or rosemary for extra flavor.
- Divide the pasta between bowls, and serve immediately. You can top it with extra nutritional yeast or vegan parmesan for an added cheesy flavor.
Notes
- Gluten-Free Option: Use gluten-free pasta instead of regular linguine.
- Extra Veggies: Feel free to add spinach, zucchini, or bell peppers for a more colorful and nutritious dish.
- Cashew Cream Option: For an even creamier texture, you can substitute the plant-based cream with homemade cashew cream (blend soaked cashews with water until smooth).
- Storage: Store any leftover pasta in an airtight container in the refrigerator, where it will keep for up to 3 days. Reheat with a little extra plant-based cream or pasta water to restore creaminess.