Creamy Dairy Free Mushroom Pasta
Ready to indulge in the best bowl of pasta you've ever had? This Creamy Mushroom Pasta is totally dairy free, gluten free, and oil free but tastes so creamy and rich. Featuring a velvety cream sauce made from coconut milk, sautéed shiitake mushrooms, and a hint of miso paste for umami depth, this dish pasta is easy to make and incredibly satisfying. Ideal for a cozy night in or a special dinner occasion, this pasta is simple yet indulgent.
Servings 6 servings
Calories 376kcal
Equipment
- stove
Ingredients
- 1 lb gluten free bow tie pasta
- 12 oz shiitake mushrooms or cremini, baby bella, sliced
- 5 garlic cloves minced
- 1 shallot thinly sliced
- 7 oz canned full fat coconut milk
- 3 tbsp nutritional yeast
- 1 tbsp miso paste
- 1 tbsp coconut aminos
- salt and pepper to taste
- 2 cups baby arugula
Instructions
- Cook pasta according to package, drain and reserve 1 cup of pasta water. Set aside.
- While pasta is cooking, heat a large skillet over medium heat and add a splash of water to coat (optional to use cooking oil if desired). Add in the garlic and shallot and sauté for about 2 minutes until fragrant. Add in the mushrooms, and cook for about 5-7 minutes until tender and caramelized, adding a splash of water as needed to deglaze.
- Pour in the coconut milk, and add the nutritional yeast, miso paste and coconut aminos. Stir to combine. Add 1/2 cup of pasta water and bring to a gentle simmer, cooking for about 5 minutes until slightly thickened. Season to taste with salt and pepper.
- Add in the cooked pasta and gently stir to coat, adding extra pasta water if desired. Add in the arugula and heat through. Serve hot topped with vegan parmesan!
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 64g | Protein: 11g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 216mg | Potassium: 375mg | Fiber: 4g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 3mg
