Vegan One Pot Creamy Mushroom Pasta Recipe

🧂 Ingredients

• 2 tbsp olive oil
• 14 oz mushrooms

  washed and sliced (400g)
• 2 shallots

  peeled and diced
• 4 garlic cloves

  peeled and minced
• 2 tsp rosemary or thyme

  finely chopped
• 3 ⅓ cups vegetable stock

  or boiling water
• 12 oz spaghetti

  (350g)
• 2 ½ cups dairy free milk

  such as cashew milk
• 2 tsp salt
• 2 tbsp nutritional yeast
• 2 tsp white miso

Instructions

• 1 Place a large lidded frying pan over a medium high heat. The pan should be wide
  enough to fit your spaghetti, without breaking it.
• 2 Add the oil to the pan and fry the mushrooms until lightly golden. This should
  take 5-6 minutes. You might need to do this in two batches depending on the size
  of your pan. 
  
  Once the mushrooms are cooked - add the shallots, garlic and herbs. 
  
  Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes,
  taking care to stir the pan so that the garlic doesn't burn.
  
• 3 Add the vegetable broth (or water). Add the spaghetti, 2 cups of the dairy-free
  milk (reserving half a cup), salt, nutritional yeast and miso. 
  
  Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and
  cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or
  so to make sure the pasta doesn't clump together.
  
• 4 When the pasta is cooked, remove the pan from the heat, and add the reserved
  half cup of milk and stir it through. Serve immediately.

Nutrition Info