Dairy-Free Creamy Mushroom Pasta
Indulge in the rich, velvety comfort of Dairy-Free Creamy Mushroom Pasta, a plant-based twist on a classic favorite that's bursting with flavor. Perfectly crafted for dairy-free and gluten-free diets, this recipe combines sautéed garlic, onion, and golden-brown mushrooms with aromatic thyme, full-fat coconut milk, and nutritional yeast to create a luxuriously creamy sauce. Tossed with chickpea pasta and brightened by a hint of lemon juice, each bite is both hearty and refreshing. Ready in just 30 minutes, this easy-to-follow dish is ideal for weeknight meals or impressing guests. Garnished with freshly chopped parsley, it’s a wholesome, flavorful pasta experience that’s as comforting as it is nutritious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 10 ounces mushrooms, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme leaves
- 12 ounces chickpea pasta or other gluten-free pasta
- 1.5 cups coconut milk, full-fat
- 1.5 tablespoons nutritional yeast
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the chickpea pasta and cook according to package instructions until al dente, then drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
Increase the heat to medium-high and add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
Season the mushroom mixture with salt, black pepper, and thyme leaves, stirring everything together.
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Reduce the heat slightly and cook for another 3 minutes to thicken the sauce slightly.
Stir in the nutritional yeast and lemon juice, mixing well to create a creamy consistency. Adjust seasoning as needed.
Add the drained pasta to the skillet and toss everything together, ensuring the pasta is well-coated in the creamy mushroom sauce.
Serve the dairy-free creamy mushroom pasta hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 33.5 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 370 mg | 28% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5336 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
