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    Home » Recipes » American » Creamy Mushroom Sage Pasta

    Creamy Mushroom Sage Pasta

    Last Modified: October 19, 2020 - Published by: christieathome - Comments: 2 Comments

    Jump to Recipe Print Recipe

    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. 

    Creamy Mushroom Sage Pasta

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    Creamy Mushroom Sage 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

    1. Prepare your ingredients as listed above. Boil pasta according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.
    2. 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.
    3. After add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
    4. 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.
    5. Throw in strained pasta. Combine well. Serve and enjoy!
    Sage

    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.

    Thanks for visiting my blog! If you enjoyed this mushroom sage pasta recipe recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    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

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Creamy Mushroom Sage Pasta

    Creamy Mushroom Sage Pasta (30-min. Recipe)

    christieathome
    Creamy Mushroom Sage Pasta. Delicious, vegan and dairy-free. Perfect for dinner and comes together in 30 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine Italian
    Servings 4
    Calories 427 kcal

    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 coconut milk
    • ½ tsp garlic powder
    • ¼ cup vegetable stock
    • ¼ cup reserved hot pasta water
    • 4 tbsp all-purpose 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!

    NOTES

    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    Large Pot 5 Qt
    Large Non-Stick Pan
    Steel Colander
    Santoku Knife
    Cutting Board
    Measuring Set
    Keyword creamy mushroom sage pasta, mushroom sage pasta recipe, mushroom sage pasta sauce, vegan mushroom sage pasta
    Nutrition
    Calories: 427kcal | Carbohydrates: 29g | Protein: 11g | Fat: 34g | Saturated Fat: 27g | Trans Fat: 1g | Sodium: 764mg | Potassium: 1483mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7646IU | Vitamin C: 15mg | Calcium: 146mg | Iron: 5mg

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    Reader Interactions

    Comments

    1. Brian

      April 03, 2020 at 11:12 am

      5 stars
      So creamy, delicious and easy to make! I will be making this again.

      Reply
    2. Molly

      April 03, 2020 at 11:13 am

      I loved the sage and mushrooms in this creamy pasta. Pretty easy to make too. Thanks Christie!

      Reply

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    Christie

    Hello! My name is Christie. I enjoy sharing Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two pups.

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