Creamy Mushroom Sage Pasta. Delicious, vegan and dairy-free. Perfect for dinner and comes together in 30 minutes!
This is one of my favourite recipes when I want a cream based pasta with some sage! Sage is a wonderful herb and it can be used in pasta recipes if you do it right!
My creamy mushroom and sage sauce pasta is simple and very easy to make. It's packed with spinach, sage and mushrooms for all the vegetable lovers out there.
Other recipes you may like!
Vegan Creamy Mushroom Pasta
Creamy Chicken Spinach Mushroom Pasta
Sneaky Creamy Tomato Veggie Pasta
For this recipe
You'll need the following ingredients for this mushroom pasta with sage:
- 1 pint organic cremini mushrooms sliced
- 1 tbsp chopped sage
- 2 shallots roughly chopped
- 1 ½ cups frozen spinach
- 450 grams 1 box of fettuccine pasta
- 2 cups organic whole coconut milk mix together coconut milk and the separate coconut fat until well combined
- ½ tsp garlic powder
- ¼ cup vegetable stock
- ¼ cup reserved hot pasta water
- 4 tbsp flour
- 2 tbsp vegan butter
- salt and pepper to taste
Instructions
- Prepare your ingredients as listed above. Boil pasta according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.
- In a large sauce pan set on medium heat, add your vegan butter. Fry shallots and sage until shallots are translucent. Next add in mushrooms and fry until browned, approx 5 mins.
- After add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
- Pour in vegetable stock, followed by coconut milk (Tip: whisk coconut milk until fat and milk are well combined before adding to the pan). Mix well. Add in the reserved pasta water to thicken sauce. Sprinkle on the flour and mix to further thicken it.
- Throw in strained pasta. Combine well. Serve and enjoy!
Give it a try!
Well I hope you give my Creamy Mushroom Sage Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Made this recipe and loved it?
If you could leave a star rating for my vegan mushroom sage pasta, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Creamy Mushroom Sage Pasta (30-min. Recipe)
Ingredients
- 1 pint cremini mushrooms sliced
- 1 tbsp sage chopped
- 2 shallots roughly chopped
- 1 ½ cups frozen spinach
- 450 grams pasta fettucine
- 2 cups canned coconut milk
- ½ tsp garlic powder
- ¼ cup vegetable stock
- ¼ cup reserved hot pasta water
- 4 tbsp flour
- 2 tbsp vegan butter
- salt and pepper to taste
Instructions
- Prepare your ingredients as listed above. Boil pasta according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.
- In a large sauce pan set on medium heat, add your vegan butter. Fry shallots and sage until shallots are translucent. Next add in mushrooms and fry until browned, approx 5 mins.
- After add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
- Pour in vegetable stock, followed by coconut milk (Tip: whisk coconut milk until fat and milk are well combined before adding to the pan). Mix well. Add in the reserved pasta water to thicken sauce. Sprinkle on the flour and mix to further thicken it.
- Throw in strained pasta. Combine well. Serve and enjoy!
So creamy, delicious and easy to make! I will be making this again.
I loved the sage and mushrooms in this creamy pasta. Pretty easy to make too. Thanks Christie!