Creamy Mushroom Pasta
This rich and creamy mushroom pasta features sautéed cremini mushrooms in a velvety coconut-based garlic sauce. Perfectly seasoned with oregano and Dijon mustard, this quick 30-minute dish offers a comforting and flavorful plant-based alternative to classic pasta recipes.
Instructions
- 1
Cook penne (8 oz) in a pot of boiling water according to package instructions until al dente, then drain.
- 2
In a large pot, melt non dairy butter (3 tbsp) and sauté onion (1) until soft and translucent.
- 3
Stir in cremini mushrooms (5 cup), garlic (1 tbsp), and dried oregano (1 tsp), and fry until mushrooms are tender.
- 4
Sprinkle all purpose flour (4 tbsp) over the mixture and stir well for about 1 minute.
- 5
Pour in coconut milk (14 oz) and vegetable stock (0.33 cup), stirring continuously until the sauce simmers and thickens.
- 6
Stir in salt (0.5 tsp), black pepper (1 tsp), and dijon mustard (1 tsp).
- 7
Toss the drained pasta with the mushroom sauce until thoroughly coated and serve immediately.
Nutrition Facts
Per portion