A creamy, rich, and comforting dish made with hearty mushrooms and a luscious dairy-free sauce. Perfect over pasta or rice!
Ingredients:
- 12 oz (340g) mushrooms, sliced (cremini, button, or portobello)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil or vegan butter
- 1 cup vegetable broth
- 1 cup unsweetened plant-based milk (oat, soy, or almond)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika (optional)
- 1 tbsp nutritional yeast (for extra umami, optional)
- 2 tbsp flour (or cornstarch for gluten-free, mixed with 2 tbsp water)
- Salt and black pepper to taste
- 8 oz pasta (fettuccine, tagliatelle, or any pasta of choice)
- Fresh parsley for garnish
Instructions:
- Cook the Pasta: Boil pasta according to package instructions. Drain and set aside.
- Sauté the Aromatics: Heat oil or vegan butter in a large pan over medium heat. Add onions and cook until soft, about 3 minutes. Add garlic and sauté for another 30 seconds.
- Cook the Mushrooms: Add the sliced mushrooms and cook for 5-7 minutes until browned and softened.
- Make the Sauce: Stir in soy sauce, Dijon mustard, paprika, and nutritional yeast. Pour in vegetable broth and plant milk, then bring to a simmer.
- Thicken the Sauce: Whisk the flour (or cornstarch mixture) into the sauce, stirring constantly until it thickens. Season with salt and pepper to taste.
- Combine & Serve: Add the cooked pasta to the pan and toss to coat in the sauce. Serve warm, garnished with fresh parsley.
Serving Suggestions:
- Serve over mashed potatoes, rice, or quinoa for a hearty meal.
- Add spinach or kale for extra greens.
- Top with crushed walnuts for a nutty crunch.
Would you like a nut-based creamier version or a different twist? 😊
