I’ve been obsessed with mushrooms lately if you saw my vegan Creamy Mushroom Soup (click here). Mushrooms are in season this fall so why cook up a storm with them. This delicious creamy pasta will sure win you over with its creamy texture and deep mushroom flavour.
For this recipe, I’m using white button mushrooms, cremini mushrooms and black trumpet mushrooms., shallots, organic Thai Kitchen coconut milk, organic Imagine Foods vegetable broth, vegan butter, and Barilla Rotini Pasta.
Well I hope you enjoy this recipe and if you do, please share with your family and friends.
Disclaimer: I am not sponsored by the companies listed in this post.
CREAMY MUSHROOM PASTA RECIPE (VEGAN)
SERVES 5-6 | PREP TIME 15 MINS | COOK TIME 25 MINS
454 grams rotini pasta
1 pint organic white button mushrooms, sliced
1 pint organic cremini mushrooms, sliced
0.5 oz dried black trumpet mushrooms, soaked in warm water for 20 minutes (reserve the juices for later)
1 shallot, sliced
160 ml canned coconut milk
1 cup organic vegetable broth
1 tbsp vegan butter
1 tsp salt
1/3 cup reserved hot pasta water
Required: high powered blender
Boil pasta according to package instructions. Meanwhile, in a blender add half the portion of sliced white mushrooms and half portion of sliced cremini mushrooms along with coconut milk, veggie broth, and salt. Blend on high until smooth. Set aside.
In a non-stick saute pan set on medium heat, fry shallots in vegan butter until soft. Next add all remaining mushrooms and the strained black trumpet mushrooms (save the liquids!). Fry until soft. Then add 1/4 cup of the juices of the black trumpet mushrooms to the pan.
Into the same pan, pour in your blended mushroom cream and reserved hot pasta water. Stir and boil for 15 – 20 minutes uncovered until the sauce has reduced to half. Pour in your cooked pasta, remove off heat and stir until noodles are evenly coated. Serve and immediately enjoy!