Creamy Vegan One-Pot Mushroom Pasta
Welcome to manic Monday! Well, I hope your Monday isn’t too manic. I personally love Mondays, a new week, a fresh start, time to tick things off your to-do list!
Today I am sharing one of my favourite easy one-pot dinner recipes, so if your Monday is a little hectic, this might be the recipe for you!
This one-pot creamy vegan pasta is so delicious, easy and fuss-free, it’s husband approved and my younger sister also gave her tick of approval when I first made this for her back in July!
I cook this in a large enamel coated cast iron dutch oven, if you have one, I definitely recommend using that, otherwise a large non-stick pot would work fine. This recipe serves two to four people (two large serves or four smaller serves) you can adjust it by adding extra pasta and stock/milk.
If you make this recipe, please let me know what you thought of it in the comments below, if you share a snap on insta, tag me @kiahs.kitchen or #KiahsKitchen so I can see your re-creation!
If you want to check out my YouTube video detailing how I make this delicious vegan meal then please click the link, otherwise the full recipe is detailed for you below!
Creamy Vegan One-Pot Mushroom Pasta!
Super easy, super delicious one-pot vegan creamy mushroom pasta. Perfect for a quick dinner with minimal dishes!
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic
- 1 whole brown onion
- 300 grams swiss brown mushrooms
- 1 tsp smokey paprika
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp nutritional yeast plus extra for serving
- 2 tbsp vegan mayonaise
- 100 grams fresh baby spinach leaves
- 2 cups dry spiral pasta
- 0.5 cups dry white wine
- 1.5 cups vegetable stock
- 1.5 cups plant based milk
- 1/4 cup chopped fresh parsley
- 1 pinch salt and pepper to taste
Instructions
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Peel and mince the garlic cloves
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Peel and finely chop the brown onion
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Clean and slice the swiss brown mushrooms
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In a large dutch oven or non-stick pot, heat the olive oil on a medium-high heat
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Add the onion and sauté for a few minutes until golden and translucent
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Add the garlic and sauté for a further minute
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Add the oregano, garlic powder, paprika and nutritional yeast to the pot and stir well
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Add the mushrooms and the white wine to the pot, sauté for a further five minutes until the mushrooms are sweating
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Add the non-dairy milk and vegetable stock and stir well, season with salt and pepper to taste
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Bring the sauce to a near boil then reduce to a simmer, try not to actually let it boil
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Add the dry pasta to the pot and stir well, making sure all of the pasta is submerged in the liquid
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Continue to cook at a simmer for 20 minutes stirring occasionally
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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
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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
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Serve pasta in bowls topped with nutritional yeast and fresh parsley leaves, enjoy!
Recipe Notes
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.
This recipe was inspired by Yup It’s Vegan’s One Pot Creamy Garlic Pasta