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Vegan Mushroom Alfredo Pasta
Indulge in the creamy rich flavors of Mushroom Alfredo, a delicious vegan alternative to the classic Italian dish. Made with a rich dairy-free and nut-free cream sauce, tender mushrooms, and al dente pasta, you won’t believe this dish is 100% plant-based!
Servings: 6
Ingredients
- 16 oz pasta fettuccine, linguine, penne, bow ties, etc.
- 1-2 tbsp extra virgin olive oil
- 2 tbsp grapeseed oil or ¼ cup white wine or veggie broth
- 1 shallot diced
- 12 oz oyster mushrooms or maitake, shiitake, or baby bella mushrooms
- 1 1/2 cups plain unsweetened soy milk or other non-dairy milk
- 1 1/2 tbsp arrowroot powder or cornstarch
- ½ cup nutritional yeast
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 1/2 tbsp fresh lemon juice plus more to taste
- 1 tsp sea salt plus more to taste
- freshly cracked black pepper for garnish
- ¼ cup chopped fresh parsley for garnish
Instructions
- Cook the pasta according to the package directions in heavily salted water. Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
- Warm the grapeseed oil in a skillet over medium heat.
- Add the shallots and sauté until they turn translucent, for about 2 minutes.
- Add the mushrooms and a pinch of salt. Cook until the mushrooms are tender, stirring periodically as they cook, for about 8 minutes. For meatier mushrooms, place a lid or heavy plate directly onto the mushrooms as they cook on medium-low heat.
- In a small bowl, combine the soy milk and arrowroot powder. Whisk well to break up any clumps of arrowroot powder.
- Pour the soy milk mixture over the mushrooms. Immediately stir in the nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
- Reduce the heat to medium-low. Stir the sauce and mushroom mixture together and cook until the sauce has thickened. Season to taste with more lemon or salt.
- Add the cooked pasta and gently toss together to combine. Serve hot, garnished with freshly ground black pepper and parsley.
Notes
Storage Directions
- Refrigeration: Allow leftovers to cool to room temperature before transferring to an airtight container and refrigerating for up to 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container and freeze for up to 2-3 months.
- Reheating: When ready to enjoy leftovers, reheat the pasta on the stovetop or the microwave with a splash of soy milk or non-dairy milk to restore moisture. Thaw frozen leftovers in the refrigerator overnight before reheating.
- Heavily salt the pasta water. Don’t skip this crucial step! Adding salt enhances the pasta’s flavor and gives it a tender texture.
- Cook noodles al dente. Prepare the pasta al dente according to package instructions, or cook until slightly firm to the bite. This prevents the pasta from becoming mushy when combined with the sauce.
- Meatier mushrooms. If you want a meatier mushroom texture, place a lid or heavy plate directly onto the mushrooms as they cook on medium-low heat. This will release the mushrooms’ moisture and create a firmer texture.
- Smoothly thicken the sauce. Whisk the soy milk and arrowroot powder together thoroughly before adding them to the skillet to prevent clumps in the alfredo sauce. Then stir the mixture continuously as you add it to the mushrooms to ensure even distribution and a smooth, thick texture.
- Adjust seasonings to taste. Taste the alfredo with mushrooms before you add the cooked pasta and adjust to taste as needed. Add more lemon juice for acidity, salt for seasoning, or nutritional yeast for a cheesier flavor.