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A bowl of creamy vegan mushroom pasta with sautéed mushrooms, garnished with chopped chives. A fork rests in the bowl, and small dishes of chives and grated cheese are nearby on a marble surface.

Creamy Vegan Garlic Mushroom Fettuccine

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5 from 1 review

Description

This creamy vegan mushroom pasta pairs tender fettuccine and savory sautéed garlic mushrooms with a velvety cashew cream sauce. The dairy-free sauce comes together in the blender in about one minute, making this an easy yet comforting dinner for busy weeknights, date nights or entertaining.

Ingredients

Units Scale
  • 8 ounces Fettuccini (gluten-free if desired)
  • 2 tablespoons avocado oil
  • 16 ounces white button or cremini mushrooms, sliced
  • 1/2 teaspoon fine salt (plus more to taste)
  • 1/4 teaspoon garlic powder
  • 4 garlic cloves, minced
  • 1/4-1/2 cup reserved pasta water
  • Homemade Vegan Heavy Cream
  • 1/4 cup chopped fresh chives for garnish
  • vegan parm and freshly ground black pepper for garnish

Instructions

  1. Bring a large pot of salted water to a rolling boil. Cook the fettuccine according to the package instructions. Before draining, reserve ½ cup of the pasta water. Use tongs or a pasta strainer to transfer the cooked pasta from the pot so the pasta water remains available.
  2. While the pasta cooks, heat the avocado oil in a nonstick 12-inch sauté pan over medium heat. Add the mushrooms, salt and garlic powder. Sauté for about 25 minutes, stirring occasionally, until the mushrooms are deeply browned and slightly crispy. The pan may look dry at first, but do not add more oil. The mushrooms will release their liquid as they cook. Continue cooking until the liquid has evaporated and the mushrooms begin to sear and become golden brown.
  3. Add the minced garlic and sauté for another 5 minutes, stirring frequently.
  4. While the pasta and mushrooms cook, prepare the vegan heavy cream in a blender.
  5. Turn off the heat beneath the sauté pan. Add the cooked fettuccine, vegan heavy cream and ¼ cup of the reserved pasta water. Toss until the noodles are evenly coated. If needed, add more pasta water, a little at a time, until the sauce reaches your desired consistency.
  6. Taste and adjust the salt if needed. Divide among four plates or bowls and garnish with fresh chives. Serve immediately.

Notes

For additional richness and creaminess, stir 1–2 tablespoons of vegan butter into the finished pasta before serving.

For a touch of heat, add one or two pinches of crushed red pepper flakes. Adding them earlier in the cooking process will create a spicier dish, while stirring them in at the end will provide more subtle heat.

  • Prep Time: 5
  • Cook Time: 20
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://www.eatingbyelaine.com/creamy-vegan-garlic-mushroom-fettuccini/