Super easy, super delicious one-pot vegan creamy mushroom pasta. Perfect for a quick dinner with minimal dishes!
Peel and mince the garlic cloves
Peel and finely chop the brown onion
Clean and slice the swiss brown mushrooms
In a large dutch oven or non-stick pot, heat the olive oil on a medium-high heat
Add the onion and sauté for a few minutes until golden and translucent
Add the garlic and sauté for a further minute
Add the oregano, garlic powder, paprika and nutritional yeast to the pot and stir well
Add the mushrooms and the white wine to the pot, sauté for a further five minutes until the mushrooms are sweating
Add the non-dairy milk and vegetable stock and stir well, season with salt and pepper to taste
Bring the sauce to a near boil then reduce to a simmer, try not to actually let it boil
Add the dry pasta to the pot and stir well, making sure all of the pasta is submerged in the liquid
Continue to cook at a simmer for 20 minutes stirring occasionally
After the 20 minutes is up, the sauce should have thickened quite a bit and the liquid will have been absorbed by the pasta, if you would like it thicker, cook for a little longer
Once cooked to your liking, add the vegan mayonnaise (this makes it extra creamy) and stir in the fresh spinach leaves until they are wilted
Serve pasta in bowls topped with nutritional yeast and fresh parsley leaves, enjoy!
I use a large enamelled cast iron dutch oven which works really well, however if you don't have one of these, a large non-stick pot would suffice.
If you are feeding more people or want bigger serves, add a bit of extra pasta and adjust the stock to accordingly.
For ultimate freshness, store leftovers in an airtight container in the refrigerator and consume within 2-3 days. I wouldn't recommend freezing this due to the creamy sauce.