Dairy-Free Spaghetti with Creamy Mushroom Sauce
Elevate your weeknight dinner routine with this rich and flavorful Dairy-Free Spaghetti with Creamy Mushroom Sauce – a comforting pasta dish that's perfect for those avoiding dairy. Featuring tender gluten-free spaghetti tossed in a velvety sauce made from full-fat coconut milk and savory nutritional yeast, this recipe delivers a creamy texture without any heavy cream. Sautéed Baby Bella mushrooms, garlic, and onions create a deeply aromatic base, while a touch of lemon juice brightens the dish. Ready in just 35 minutes, this quick and easy recipe is ideal for busy cooks seeking a wholesome, plant-based meal. Garnished with fresh parsley and customizable with a hint of red pepper flakes, this dish is a must-try for anyone looking for a satisfying vegan pasta option.
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Recipe Information
Ingredients
- 12 oz Spaghetti (dried, gluten-free if needed)
- 2 tbsp Olive oil
- 3 Garlic cloves (minced)
- 1 Yellow onion (finely chopped)
- 12 oz Baby Bella mushrooms (sliced thinly)
- 1 cup Coconut milk (full-fat, from a can)
- 1 cup Vegetable broth
- 2 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
Add the sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Reduce the heat to medium-low and pour in the coconut milk and vegetable broth. Stir to combine.
Add the nutritional yeast, salt, black pepper, and optional red pepper flakes. Stir well and let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
Stir in the lemon juice and adjust seasoning to taste, adding more salt or pepper if necessary.
Add the cooked spaghetti to the skillet and toss to coat the pasta in the creamy mushroom sauce. If needed, use the reserved pasta cooking water to loosen the sauce to your desired consistency.
Garnish with freshly chopped parsley and serve warm. Enjoy your dairy-free spaghetti with creamy mushroom sauce!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 29.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 211 mg | 16% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2959 mg | 63% | |
*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.
