Ingredients
Scale
- 8 oz cremini or baby bella mushrooms, sliced
- 1 medium yellow or sweet onion, chopped
- 3 cloves garlic, minced
- 8 oz penne, rotini, or fusilli pasta
- 4 cups vegetable broth
- 1 cup full-fat coconut milk or unsweetened plant-based cream
- 2 tbsp Dijon mustard
- 2 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 cup nutritional yeast (optional)
- 1 tbsp lemon juice or splash of vinegar
- Fresh parsley, for serving (optional)
Instructions
- Brown the mushrooms. Heat a splash of olive oil in a big pot. Add sliced mushrooms and a pinch of salt. Let them sit for a few minutes before stirring.
- Add onion and garlic. Toss in chopped onion and cook until soft. Add garlic and stir for about 30 seconds.
- Build the flavor. Stir in smoked paprika, black pepper, and soy sauce or tamari. Add Dijon mustard next.
- Add pasta and broth. Pour in vegetable broth, then add the pasta. Stir well and bring to a gentle boil, then reduce to a simmer.
- Simmer until the pasta is tender. Put the lid on slightly cracked and stir occasionally. Total cooking time is around 10-12 minutes.
- Make it creamy. When pasta is just tender, stir in coconut milk or plant-based cream and let it simmer for another 1-2 minutes.
- Finish with brightness. Add lemon juice, taste, and adjust seasoning.
Notes
For best results, allow mushrooms to brown properly and stir pasta while it cooks to prevent sticking. The dish thickens as it sits, so reserve some broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg