Craving a comforting and flavorful pasta dish that's also completely vegan? Look no further than this creamy sage mushroom pasta recipe! This recipe is surprisingly easy to make, requiring minimal ingredients and even less time. Forget heavy cream and complicated techniques; this dish achieves its rich, decadent texture using simple pantry staples and clever cooking methods. The earthy mushrooms, fragrant sage, and perfectly al dente pasta create a symphony of flavors that will leave you wanting more. This recipe is perfect for a weeknight dinner, a cozy weekend meal, or even a sophisticated yet effortless dinner party.
Prepare yourself for a culinary adventure as we guide you through each step of creating this delicious vegan pasta. Ready to dive into the simple, yet satisfying, step-by-step process of making this creamy sage mushroom pasta? Let's get started!
Tools Needed
- Hot pan
- Food processor (optional)
- Colander
Ingredients
- Pasta (Spinach and vegan ricotta filled)
- Portobello Mushrooms
- Nutmeg
- Salt
- Pepper
- Fresh Sage
- Garlic Powder
- Cashew Cream (see link for recipe)
- Vegetable Oil
Step-by-Step Instructions
Step 1. Sauté the Mushrooms
- Either chop them by hand or use a food processor.
- Heat a pan with vegetable oil (not olive oil) . Add mushrooms in a single layer to brown evenly .
- Cook the mushrooms until they release their water and then tap fine . Don't rush the process.
- Add sage and garlic powder to the mushrooms, then mix well.
Step 2. Make the Creamy Sauce
- Add cashew cream and pasta water . Add a little more water to thin the sauce as needed.
- Add a squeeze of lemon to prevent the pasta from getting soggy.
Step 3. Cook and Combine Pasta
- Cook pasta according to package directions .
- Drain pasta and add it to the mushroom sauce. Gently fold to combine .
Step 4. Serve
- Serve immediately.
Read more: Sautéed White Beans with Garlic, Sage & Tomatoes: Easy Side Dish Recipe
Tips
- Using pasta water helps bind the sauce together .
- Don't overcrowd the pan when browning the mushrooms for even cooking.
Nutrition
- Calories: approximately 650-750
- Fat: 30-40g
- Carbs: 70-85g
- Protein: 15-20g
FAQs
1. Can I use other types of mushrooms?
Absolutely! Cremini, shiitake, or even a mix of mushrooms would work wonderfully. Adjust cooking time as needed depending on the mushroom type.
2. What can I substitute for the nutritional yeast?
Nutritional yeast provides the cheesy flavor. While there isn't a perfect substitute, a sprinkle of grated parmesan (if not strictly vegan) or a vegan parmesan alternative could be used, but the flavor will be different.
3. Can I make this recipe ahead of time?
Yes! The pasta can be made ahead and reheated. It's best to reheat gently to prevent the sauce from becoming too thick. Add a splash of plant-based milk if needed.
This creamy sage mushroom pasta is a testament to how simple, delicious, and satisfying vegan cooking can be. Enjoy this flavorful and easy-to-make recipe, perfect for any occasion. Bon appétit!