A deliciously creamy vegan mushroom pasta that everyone can enjoy! Go dairy free but still enjoy a luxurious pasta using almond milk to create a velvety mushroom sauce. Served with brown rice pasta this meal is also gluten free!
My second recipe for Pureharvest is now published, and I think this might possibly be my favourite out of all of them (okay, that will probably change when the next one comes out!). This vegan mushroom pasta is just so incredibly delicious, and packs so much flavour in to a purely plant based dish.
Instead of the usual butter, cream and cheese that you’ll find in a typical kind of creamy mushroom sauce, in this recipe you have got:
- Pureharvest creamy Unsweetened Activated Almond Milk;
- Pureharvest Organic Tamari (for a savoury hit);
- nutritional yeast (for a little cheesy-ness); and
- garlic and thyme to bump up the flavour.
All in all, a really simple, but super tasty, bowl of vegan mushroom pasta that is loaded up with veggie goodness. Especially if you’re throwing in the roasted pumpkin like I recommend!
The sweetness of the roast pumpkin works really well in this dish, complementing the slightly peppery, savoury bite of the mushroom sauce. It’s also such a great way of adding more vegetables to your bowl, rather than loading up on a heap of pasta. I love my pasta (and carbs generally!) but it’s good to strike a balance by having a reasonable serving of pasta and plentiful veg; it stops the meal from feeling stodgy. Your tastebuds will thank you for it.
This creamy vegan mushroom pasta is a really simple dish, but there’s just something so beautiful about it. I definitely recommend serving it with spaghetti style pasta – doesn’t it just look so pretty? I found some 100% brown rice gluten free spaghetti at the shops just before I shot these photos and it was fate. It worked so well with the mushroom sauce!
If you’d like to add more protein to this dish, there are plenty of options you could try. To keep the recipe vegan, add a quarter to half a cup of lentils per serve; you could cook them into the sauce or simply toss them through the pasta. Non-vegan options that work well are a poached egg, feta cheese, goat’s cheese or grilled chicken. (My hubs likes it with chicken!)
*This delicious recipe and blog post is sponsored by Pureharvest. All opinions expressed, and photography in this blog post, are my own.