Bringing an easy mid-week meal for all mushroom lovers: This vegan mushroom pasta with sage is super flavourful and easy to make in just a few minutes.
This creamy vegan mushroom pasta with sage is perfect for a quick and easy mid-week dinner! If you love mushrooms just as much as I do, you’ll definitely love this one! This recipe is great not only with tagliatelle but also great with spaghetti, fusilli or penne – or which ever your preferred pasta type is. Simply adjust the recipe to your personal liking. The earthy flavours from the mushrooms, work so wonderful with the delicious herb that is sage. Hope you’re definitely giving this combination a go!
Ingredients for vegan mushroom pasta
- 250g tagliatelle
- 600g chestnut mushrooms, sliced
- 1 yellow onion, finely diced
- 4 cloves garlic, crushed
- A handful of fresh sage, finely chopped
- 60ml white wine
- 200ml soya milk
- 2 tbsp flour
- Salt & black pepper to taste
Equipment:
- a large saucepan
- a strainer
- a large skillet
How to make vegan mushroom pasta
This recipe is just as easy to make as it is full of delicious flavours! First, let’s start by preparing your pasta according to the packaging instructions. Whilst the pasta is boiling, stop preparing your ingredients.
Place the sliced chestnut mushrooms into a large skillet. Make sure that the skillet is dry and no oil is added to it. Don’t worry your mushrooms will not burn, but a dry skillet forced them to release all of the moisture. Cook your mushrooms on high heat for about 10 minutes until they’ve released all their liquid and the majority of it has evaporated from the pan. Add the finely diced onions and fry until softened, then add the crushed garlic and fresh sage leaves.
Pour in the white wine and cook it off for 2-3 minutes.
Sprinkle in the flour then stir in the soya milk. Best use a big whisk to implement the flour and soya milk. Heat the sauce for a few minutes or until it thickens, then remove from the heat and season to taste with salt and pepper. Serve either on top of your pasta or mix your pasta into the sauce to evenly coat, then serve up!
Frequently Asked Questions
How to store this vegan mushroom pasta?
This recipe is best enjoyed right away, but you can also keep it in an air-tight container in the fridge for up to 3 days and enjoy reheated in the microwave, or in a nonstick pan.
Where can I find vegan-friendly white wine?
There is this amazing website that I like to point people towards for all the vegan drink needs: https://www.barnivore.com/
A lot of wines and other alcoholic beverages nowadays are actually clearly labelled, so definitely make sure to check the back of the label. The website is definitely great to find out if something is vegan or not though not all supermarket brands are listed on there.
Type of mushroom to use for this recipe?
For the flavours of this recipe, it is best to use brown chestnut mushrooms. However, if you don’t have access to brown chestnut mushrooms you can alternatively also use white button mushrooms. The flavour will however vary and I definitely recommend going with chestnut mushrooms for best results.
This recipe is:
- 100% vegan
- Egg-free
- Dairy-free
- Creamy
- Easy to make
- Perfect not just for mushroom lovers
- Filled with hearty flavours
- Pure comfort food
- Only requiring a few simple ingredients
- The perfect mid-week dinner!
Vegan Mushroom Pasta with Sage
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2-3 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: British
- Diet: Vegan
Description
Creamy vegan mushroom pasta – the perfect mid-week meal for pasta and mushroom lovers! There’s pasta recipe is ready in just a few minutes and uses only a few ingredients. Use vegan white wine and extra layer of flavour!
Ingredients
- 250 g tagliatelle
- 600 g chestnut mushrooms, sliced
- 1 yellow onion, finely diced
- 4 cloves garlic, crushed
- A handful of fresh sage, finely chopped
- 60 ml white wine
- 200 ml soya milk
- 2 tbsp flour (plain, all-purpose)
- Salt & black pepper to taste
Instructions
- Prep the tagliatelle according to packaging instructions.
- Place the sliced mushrooms into a large skillet and cook on high heat for 10 minutes until they’ve released all their liquid.’ add the onions and fry until softened, then add the crushed garlic and fresh sage.
- Pour in the white wine and cook it off for 2-3 minutes. Sprinkle in the flour then stir in the soya milk. Heat for a few minutes until the sauce thickens, then remove from the heat and season to taste with salt and pepper.
Notes
This pasta recipe is best enjoyed right away, but you could also transfer it to an airtight container and keep it in the fridge for after three days.
Brown chestnut mushrooms are the best kind of mushrooms to use for this recipe, you can however also use white button mushrooms if you don’t have access to chestnut mushrooms. The flavour of the recipe will be slightly different, but still delicious!
Frying your mushrooms, make sure not to add any oil to the pan and keep it dry instead. This will force the mushrooms to release their moisture quicker and ensures that they get delicious and caramelised around the edges.
Keywords: Vegan mushroom pasta, mushroom pasta, vegan pasta, mushroom tagliatelle, vegan tagliatelle recipe, vegan pasta recipe, vegan mid week dinner, easy vegan dinner
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