mushroom pasta sauce

Linguine in Shiitake Wine Sauce! You can't believe this pasta is vegan, super creamy with a trick to making glossy, delicious pasta.

Linguine with Shiitake Mushroom Wine Sauce

olive oil

garlic cloves,

shiitake, chopped (or a combination of mushrooms)

salt

pepper

red pepper flakes

dry white wine

linguine

vegan butter

Italian parsley

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just browned, about 30 seconds-1 minute.

Add the mushrooms and cook until browned and all water has evaporated, about 10-15 minutes. Stir often, making sure mushrooms don&#8217;t stick to the bottom of the pan. Stir in the salt, pepper and red pepper flakes once browned.

Once the mushrooms are browned, add in the wine and scrape the pan, getting up any browned bits of mushrooms. Simmer until most of the wine has been absorbed.

While the mushrooms are cooking, bring a large pot of salted water to a boil. Add the linguine and cook for a little more than 1/2 of the recommended time on the package.

Add the very al dente linguine to the skillet along with 2 ladles of pasta water (not regular water, pasta water has starches that allow the sauce to cling). Increase the heat to medium-high and continually toss the noodles with the sauce. Once the water is absorbed, add more water, 1 ladle at a time, until pasta is al dente and cooked through.

Remove from heat and stir in the butter and parsley. Toss again and serve.

Made this tonight after finding some Shitake mushrooms at our Farmer's Market. I didn't have any dry white wine so used white wine vinegar, substituted whole wheat linguine (Delallo Organic, made in Italy) and real butter. I can't believe how perfect it came out! Seriously, this is the best whole grain pasta I've made without adding either lot os cheese and cream, or red pasta sauce. The delicate flavors all came from just the mushroom saute. What I loved most is the method of cooking the pasta. That is the biggest takeaway for me, and a real game changer! Thanks so much!

https://www.youtube.com/watch?v=p06wL26dPYg

Linguine in Shiitake Wine Sauce! You can't believe this pasta is vegan, super creamy with a trick to making glossy, delicious pasta.

https://www.delishknowledge.com/linguine-with-shiitake-wine-sauce/

Linguine with Shiitake Wine Sauce

This dairy free sauce is creamy and smooth and the perfect complement to lots of pasta and earthy mushrooms. Ready in about 30 minutes and perfect for a quick lunch or dinner.

Vegan Creamy Mushroom Pasta

Shiitake mushrooms (stems removed, sliced)

onion (diced)

garlic

vegetable broth (divided (or water))

tahini

almond

apple cider vinegar

lemon juice

nutritional yeast

Himalayan pink salt (or

maple syrup (optional)

parsley

walnuts (toasted, if desired)

Read through all the directions before starting to ensure everything is ready at the same time.

Start the water for the pasta and bring to a boil.

While the water for the pasta is coming to a boil, sauté the mushrooms over medium heat in a dry non-stick skillet until cooked down, about 10 minutes. If you don't have a non-stick skillet, you may need 1 teaspoon of oil so they don't stick. Set aside.

The pasta water should be boiling now. If so, cook your pasta according to package directions for al dente. Drain and set aside when done.

While the pasta is cooking, sauté the onions in 1/4 cup vegetable broth in a large skillet until soft and translucent, about 4 to 5 minutes. Add the garlic and sauté another 1 minute.

In a small bowl, whisk together the tahini, remaining 1/4 cup broth, non-dairy milk, apple cider vinegar, lemon juice, nutritional yeast, salt and maple syrup, if using, until smooth. The sauce will taste pretty strong right out of the gates, but once tossed with the pasta and mushrooms, it will mellow.

Pour the tahini sauce into the skillet with the onions and garlic. Whisk it to warm through just for a minute and take off the heat.

Add the cooked pasta and the mushrooms to the sauce immediately and stir to combine. Add additional non dairy milk or water 1 tablespoon at a time to thin, if necessary. 

Throw in the chopped fresh parsley and walnuts, stir, and serve immediately.

Thank you Jen! This was a quick and delicious lunch for us today! Glad I stumbled upon your recipe! 😊

yum yum yum! I made this for lunch today as I easily had all the ingredients at hand. only thing I did differently was to make it one full onion, not a half. easy. half hour. deeeelicious! thank you!

The color and flavor was a little drab for my taste. It looked really good in your pictures though! Perhaps I did something wrong because mine did not look as good as your pictures. Was not a re-do in our house.

My (very picky) husband loved this! He asked if there was wine in it. Loved the shiitake mushrooms. We've been kind of stuck in a rut eating white button or portobello. Soooo good!

This Mushroom pasta looks so delicious and easy to make! I love that it's vegan!

Well, you hit a home run with this one! That delicious, comforting pasta dish and beautiful pottery. Pasta and pottery are two of my favorite things!

This pasta does look like total comfort food! But, this pottery is outstanding! I love the colors and shapes! Heading over to check it out! Thanks for the tip!

https://content.jwplatform.com/videos/PjaXpK1H.mp4

Creamy Vegan Mushroom Pasta Recipe – this dairy free sauce is rich and creamy and the perfect complement to lots of pasta and earthy mushrooms. A great plant based, comfort food choice for Meatless Monday or any day of the week!

Creamy Mushroom Pasta

Indulge in a luxurious and creamy truffle mushroom pasta recipe, perfect for a date night at home. This easy black truffle pasta is a must make!

Creamy Truffle Mushroom Pasta Recipe

fettuccine pasta (dried)

tbsp butter

cremini mushrooms (sliced)

tbsp truffle spread (divided)

thyme

heavy cream

lemon (juice of)

parmesan cheese (shredded)

tbsp truffle butter (divided)

parsley (chopped)

tbsp parmesan cheese (grated)

lemon (zest of)

kosher salt and pepper (to taste)

Bring cold salted water to a boil for the pasta. While it&#39;s coming to temperature, melt the butter in your large sauté pan over medium heat. Once the butter is melted, add the sliced mushrooms into the pan along with about half of the truffle spread. Sprinkle with about ½ tsp salt, stir occasionally and let the mushrooms cook through for 6-7 minutes.

At the seven minute mark, add the minced garlic and fresh thyme to the hot pan of sliced mushrooms and stir so the garlic doesn&#39;t burn. Cook for a minute, until the garlic becomes very fragrant. (If the water is boiling now, add your dried pasta in!)

Pour the heavy cream into your pan of mushrooms and add the other half of truffle spread. Stir together well and let simmer on medium heat, stirring occasionally, for 8-10 minutes until the heavy cream reduces by about half. Once it&#39;s reduced, add the juice of half a lemon, give a taste and add more if more acidity is needed. Don&#39;t worry about the salt just yet, the parmesan in the next step is also salty.

Turn the heat off under the mushroom pan and stir in the parmesan cheese in three batches, stirring until each batch is smooth in the sauce.

Add the cooked pasta and the truffle butter to the sauce, using tongs to toss the pasta and coat the noodles well with the creamy mushroom sauce. Taste the dish again and add salt and pepper to taste if needed, then toss the noodles again to incorporate any added seasoning.

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Top 3 mushroom pasta sauce recipes from across the web

The most viewed mushroom pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Linguine with Shiitake Mushroom Win...

Vegan Creamy Mushroom Pasta

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The most viewed mushroom pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine