Vegan Mushroom Pasta Without Cream
Vegan mushroom pasta without cream, tossed in a garlicky, dairy-free sauce that’s quick, cozy, and ready in under 30 minutes.
Servings: 4 people
Calories: 309kcal
Ingredients
- 250 grams Pasta use gluten free if needed
- 1 cup Dairy free milk
- 1 tablespoon All purpose flour use gluten free if needed
- 1 tablespoon Dairy free butter
- 300 grams Button mushrooms sliced
- 1-2 whole Garlic cloves crushed
- 1 handful Fresh parsley leaves finely chopped
- ¼ teaspoon Paprika or to taste
- ½ teaspoon Salt or to taste
- 1 tablespoons Lemon juice freshly squeezed
- ¼ teaspoon Pepper or to taste
Instructions
- Cook pasta as instructed, strain and set aside.250 grams Pasta
- In a bowl whisk together dairy free milk and plain flour. Set aside.1 tablespoon All purpose flour, 1 cup Dairy free milk
- In a skillet over medium to high heat, melt the dairy free butter and sauté mushrooms until slightly wilted. Stir in the crushed garlic. Re-whisk the milk and flour mixture to pick up any settled flour, then pour it over the mushrooms. Add half of the chopped parsley, paprika, salt, pepper, and lemon juice. Reduce heat to low to medium and stir until the sauce thickens. Add the cooked pasta, mix well, and serve garnished with the remaining parsley.300 grams Button mushrooms, 1 tablespoon Dairy free butter, 1 handful Fresh parsley leaves, ¼ teaspoon Paprika, ½ teaspoon Salt, 1-2 whole Garlic cloves, 1 tablespoons Lemon juice, ¼ teaspoon Pepper
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Nutrition
Calories: 309kcal | Carbohydrates: 53g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 351mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 379IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 2mg