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!

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Top 2 mushroom pasta sauce recipes from across the web

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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