Dairy-Free Mushroom Cream Pasta
Indulge in the velvety goodness of Dairy-Free Mushroom Cream Pasta, a comforting and flavorful dish perfect for plant-based and gluten-free diets. Featuring tender slices of button and cremini mushrooms, this recipe combines the earthy richness of mushrooms with a luscious, dairy-free cream sauce made from full-fat coconut milk and savory nutritional yeast. A touch of fresh thyme and a splash of lemon juice add aromatic balance and brightness to the dish. Ready in just 40 minutes, this pasta is an easy weeknight dinner option that's both satisfying and wholesome. Serve it hot and garnish with fresh parsley for a beautiful, restaurant-quality meal at home. Ideal for those seeking a creamy pasta without using dairy, this recipe showcases how simple ingredients can create a luxurious, crowd-pleasing dish.
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Recipe Information
Ingredients
- 400 grams Gluten-free pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 300 grams Button mushrooms, sliced
- 200 grams Cremini mushrooms, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme leaves
- 1 cup Vegetable broth
- 1 cup Coconut milk (full-fat)
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the sliced button and cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their juices, about 8-10 minutes.
Season the mushrooms with salt, black pepper, and fresh thyme leaves. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 5 minutes, letting the flavors meld together.
Reduce the heat to low and stir in the coconut milk and nutritional yeast. Cook for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the lemon juice to brighten the flavors. Adjust the seasoning with additional salt or pepper if necessary.
Add the cooked pasta to the skillet and toss it well to coat with the mushroom cream sauce.
Serve the pasta hot, garnished with freshly chopped parsley. Enjoy your dairy-free mushroom cream pasta!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 164 mg | 13% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3344 mg | 71% | |
*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.
