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Vegan Mushroom Pasta with Umami Boost

This vegan mushroom pasta features a rich, earthy sauce made with dried mushroom powder, sautéed fresh mushrooms, garlic, and shallots, all coated in a creamy plant-based sauce. The dish is cooked until the pasta is al dente and the sauce is velvety, resulting in a deeply savory, satisfying meal with a glossy appearance and aromatic aroma. It’s a simple yet indulgent plant-based pasta that highlights umami flavor in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Vegan
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 12 oz vegan pasta (spaghetti or fettuccine)
  • 2 tbsp olive oil good quality
  • 3 cloves garlic minced
  • 1 shallot shallot finely chopped
  • 8 oz fresh mushrooms (cremini or shiitake) sliced
  • 1 tsp dried mushroom powder
  • 1/2 cup plant-based cream (cashew or oat)
  • 1 tbsp lemon juice freshly squeezed
  • to taste salt and pepper

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Knife
  • Cutting board
  • Measuring spoons
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook your pasta until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant.
  3. Add the minced garlic and finely chopped shallot to the skillet. Sauté until fragrant and translucent, about 2 minutes, with a gentle sizzle and a fragrant aroma filling the air.
  4. Stir in the sliced fresh mushrooms and cook, stirring occasionally, until they release moisture and turn golden brown, about 5-7 minutes. The mushrooms should smell earthy and become slightly caramelized.
  5. Sprinkle the dried mushroom powder over the mushrooms, stirring to evenly coat and release its smoky aroma, about 30 seconds.
  6. Pour in the plant-based cream and stir well to combine. Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens slightly, watching for a velvety, glossy texture.
  7. Add the cooked pasta to the skillet and toss gently to coat all the noodles evenly with the rich, earthy sauce. Warm through for another minute, allowing the flavors to meld together.
  8. Finish by stirring in fresh lemon juice and season with salt and pepper to taste. The sauce should be silky and cling to the pasta, with a deep, savory aroma and a glossy appearance.
  9. Serve immediately, garnished with fresh herbs if desired. Enjoy the velvety, umami-packed vegan mushroom pasta that’s perfect for a cozy dinner.