Creamy Mushroom Pasta
  • Raven

Creamy Mushroom Pasta

This vegan friendly pasta dish is the perfect date night meal that will impress anyone. Using plant based milk in place of dairy means it won’t way you down afterwards. Cooking with white wine is a great way to feel fancy in the kitchen and adds so much flavor so make sure not to leave this out.

First, dice the onion and mushrooms. Grab a large deep pan and turn the burner to medium heat. Add the butter and soy sauce.

Once the butter is melted, add the onions, seasonings, and mushrooms and cook for 5-7 minutes stirring occasionally. Once the onions and mushrooms have softened and released a good amount of water, add the flour and stir to combine. Continue to stir for about a minute.

Grab a medium to large pot and turn the burner to high. Once the water starts to boil, add the pasta and stir occasionally. Refer to your pasta package for cooking time.

Add the white wine and plant based milk. Stir continuously for 5-10 minutes until the sauce begins to thicken. Add the hot sauce and additional salt and pepper if needed. Stir the pasta into the sauce and enjoy!



2 tbsp vegan butter

3 tbsp soy sauce

½ medium yellow onion

1 container of mushrooms

2 heaping tbsp flour

¼ cup white wine

2 cups unsweetened plant milk(I use soy)

1 tsp Umami mushroom seasoning

½ tsp salt

1 tsp pepper

¼ tsp turmeric

2 tsp vinegar based hot sauce

1 container of pasta

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