This creamy vegan mushroom pasta recipe is my way of learning to cook food full of flavour that doesn’t lack in anything, but that works towards a more plant based diet. It’s also a super quick pasta recipe that’s perfect for those mid-week dinners!
I’m going through a funny stage with food at the moment. I have always been a meat eater but I’m also open minded and I’ve been trying to educate myself about our planet and how we can show it some TLC to keep it healthy enough to provide us with what we need to survive. A bit deep maybe, but it’s got me thinking about where my food comes from, how it’s packaged and how much of it is meat based.
I’m by no means going fully vegan, but I’m learning about new ingredients and ways of cooking – putting different flavours and more importantly different textures together to make some damn tasty dishes and I’m really enjoying it! Definitely follow along on my Instagram Stories to see all the different dishes I cook up as I discover this new way of eating.
This vegan pasta recipe is just one I have up my sleeve for you guys. I love pasta because it’s cheap, it’s quick and it’s filling. Sometimes you just need a big hug in a bowl! I had been craving a rich, creamy mushroom pasta sauce for literally weeks and so as I wandered Whole Foods the other day (my god I love that place, but always end up spending a fortune on weird and wonderful new things!) and finally came across Oatly’s dairy-free ‘cream’ I knew I had to use it in something tasty.
I wouldn’t use this Oatly ‘cream’ on it’s own as it does have a slightly oaty taste (duh) but it’s so great in dishes you want to add a lovely rich creaminess to. I love creamy leeks as much as I love creamy mushrooms and had one in the fridge so threw it in. I’m so glad I did because it works so well and the added thyme makes its very moreish. You’ll lick the bowl clean!
This pasta recipe is creamy and rich in flavour and so speedy to make – it takes about 20 minutes from start to finish.
Vegan Creamy Mushroom Pasta Recipe
- 75g spaghetti (I actually used brown rice pasta for this recipe)
- 3 mini portabella mushrooms, sliced (could use 2 large ones instead)
- 1 small leek, thinly sliced
- 75ml Oatly Creamy Oat
- 1 garlic clove, minced
- Handful of watercress/rocket
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 lemon
- Vegan parmesan – as much or as little as you like!
- Freshly ground pepper and sea salt (to taste)
- Heat the oil in a frying pan and add the mushrooms. Fry on a medium heat for a few minutes to get them sizzling, then turn it down. We want to cook them low and slow. Add a good grind of pepper and sprinkle of salt.
- Whilst your mushrooms fry, put your pasta onto boil in salted water, following the instructions on the packet (usually 9 – 12 minutes depending on the type of pasta).
- Once the mushrooms start to release their juices, add the sliced leeks and turn it back up to a medium heat, stirring everything together.
- After 2 to 3 minutes add the garlic and thyme. Once the leeks and mushrooms look like they’re starting to caramelise turn it right down again and stir every minute or two.
- When there are 2 minutes left on your pasta stir in the Oatly Creamy Oat.
- Once your pasta is cooked drain. At this point I squeeze some lemon juice over the creamy mushroom pasta sauce. Then add your drained pasta and stir until its all coated with the sauce.
- Serve your pasta topped with a handful of peppery watercress or rocket and a good grind of black pepper.
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