Vegan Mushroom Pasta

Rich and creamy vegan mushroom pasta. Packed with mushrooms and mushroom flavor and ready in 30 minutes or less. The perfect weeknight meal.

📝 Ingredients

• 3 Tbsp Vegan Butter ((45g))
• 1 Medium Onion (White, Yellow or Brown, Finely Chopped)
• 5 cups Cremini Mushrooms ((480g) Sliced*)
• 1 Tbsp Crushed Garlic
• 1 tsp Dried Oregano
• 4 Tbsp All Purpose Flour
• 14 ounce Can Coconut Milk ((400ml) Full Fat, Unsweetened)
• 1/3 cup Vegetable Stock ((80ml))
• 1/2 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Dijon Mustard
• 8 ounces Penne Pasta ((226g) Dry Weight*)

👨‍🍳 Instructions

1. 1Put the pasta on to cook according to the package instructions.
2. 2Add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
3. 3Add the sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
4. 4Add the all purpose flour and fry with the mushrooms for around 1 minute before adding the coconut milk and vegetable stock. Stir in until combined and then keep stirring until it reaches a simmer. It will usually be the perfect thickness by the time it reaches a simmer or soon after.
5. 5Add in the salt, black pepper and dijon mustard and stir in.
6. 6Add the cooked pasta in with the sauce and toss together until well coated.
7. 7Serve with some fresh chopped cilantro and a sprinkle of black pepper.