Ingredients
Scale
- 1 pound of your favorite pasta (such as egg noodles, fettuccine, or penne)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1/2 cup vegetable broth
- 1/4 cup dry white wine (optional)
- 1/2 cup vegan sour cream (store-bought or homemade)
- 2 tablespoons all-purpose flour (or gluten-free alternative)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes. Season with salt and pepper.
- In a small bowl, whisk together the vegetable broth and all-purpose flour until smooth. If using white wine, add it to the skillet with the mushrooms and let it simmer for a minute to reduce slightly.
- Pour the vegetable broth mixture into the skillet with the mushrooms. Stir well to combine and bring to a simmer. Reduce the heat to low, cover, and let it simmer for about 10 minutes.
- Stir in the vegan sour cream and chopped fresh parsley. Season with additional salt and pepper to taste.
- While the sauce is simmering, cook the pasta according to package directions until al dente. Drain the pasta and add it to the skillet with the sauce.
- Toss to coat the pasta evenly, serve immediately, and garnish with additional fresh parsley if desired.
Notes
- Add a splash of lemon juice at the end to brighten flavors.
- For extra richness, use full-fat coconut milk instead of vegan sour cream.
- Experiment with different types of mushrooms for a varied flavor profile.
- Stir in some spinach or kale for added nutrients.
- If vegan sour cream isn’t available, blend soaked cashews with lemon juice and water as a substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg