Vegan Creamy Mushroom Pasta with Sundried Tomatoes (One Pot)

This Creamy Vegan Mushroom Pasta with Spinach and Solar-dried Tomatoes is a type of straightforward as will be one pot dinners! So scrumptious and prepared in 30! Gluten-free and nutfree possibility included.

Prepare in your new favourite dinner. This easy One Pot Vegan Creamy Mushroom Fettuccine with Spinach and Sundried Tomatoes is the proper pasta dinner. Tremendous fast, straightforward, and so scrumptious!

Every part is cooked in a single pot. You heard me. The dried pasta is cooked together with sauteed mushrooms and sun-dried tomatoes in addition to Italian seasoning. Then every part is tossed along with selfmade cashew cream.

When the new pasta is tossed with cashew cream every part melts into essentially the most scrumptious and addictive Italian sauce. It’s so scrumptious, and a type of all-in-one dinners that everybody on the desk will love.

Cashew cream is a superb base for creamy pastas! Simply mix some soaked cashews till creamy and use. See notes on the recipe under for Nutfree choices. One of many choices is the tofu cream sauce in my mushroom skillet white lasagna.
Serve with a beneficiant serving to of vegan shredded cheese or vegan parmesan, and recent herbs for that restaurant-style presentation.

Why you’ll love this Creamy Mushtoom and solar dried tomato fettuccine!

• it wants simply 1 pan!
• the sauce is so creamy and so flavorful
• it’s fast and simple. Prepared in half-hour
• makes use of pantry components
• has choices to make it Nutfree and gluten-free and Soyfree

Extra vegan pasta recipes:

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In January 2022, I noticed her upcoming IP cookbook marketed and I pre-ordered it on Amazon. Nevertheless, I did NOT personal an On the spot Pot (and by no means supposed to)… so, I purchased one simply because I knew I needed this new ebook of Richa’s.

Print Recipe

One Pot Mushroom Sundried Tomato Fettuccine

This Creamy Vegan Mushroom Pasta with Spinach and Sundried Tomatoes is a type of straightforward as will be one pot dinners that’s So flavorful and prepared in 30! Gluten-free & Nutfree possibility included.

Prep Time10 minutes

Cook dinner Time35 minutes

Whole Time45 minutes

Course: Principal Course

Delicacies: Italian

Key phrase: creamy mushroom fettuccine, one pot fettuccine, sun-dried tomato pasta

Servings: 4

Energy: 279kcal

Writer: Vegan Richa

Components

For the mushrooms:

• 1 tablespoon additional virgin olive oil
• 4 cloves of garlic minced
• ¼ cup chopped onion
• 8 ounces (230 g) of mushrooms sliced or quartered
• ¼ teaspoon salt
• ¼ teaspoon pepper flakes
• ¼ cup (60 g) sundried tomato

For the pasta:

• 2 cups (475 ml) of water or broth
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 teaspoons miso
• 1 teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon salt or use much less if utilizing salt in broth
• 5 ounces (140 g) fettuccine or linguine or comparable pasta

For the cashew cream

• 1/3 cup (45 g) uncooked cashews
• 2 teaspoons flour
• ½ cup (125 ml) water
• ½ cup spinach or different greens.
• So as to add in non-obligatory 3-4 tablespoons of vegan parmesan for garnish

Directions

• Cook dinner the mushrooms: Add the oil to a big skillet over medium warmth, add the garlic and onion and a pinch of salt. Cook dinner till the garlic is beginning to flip golden on some edges then add the mushrooms, salt and blend effectively. Cook dinner till mushrooms are beginning to flip golden on some edges, stir often. 4-7 minutes

• Add within the sundried tomato and blend in. Reserve a few of this mushroom combination for garnish.

• Cook dinner the pasta: Add in 1 ½ cups of water, garlic powder, onion powder, thyme, black pepper and salt. Combine the miso and the remaining different ½ cup of water after which add it to the skillet. Add the fettuccine and press to submerge.

• Partially cowl and prepare dinner. Cook dinner for 14-18 minutes or prepare dinner till the fettuccine or linguine is cooked to choice. Stir as soon as in between.

• In the meantime make your cashew cream by mixing the cashews with the flour and water. See notes for nut free possibility.

• Then add the cashew cream combination to the skillet, combine. Fold in spinach or greens if utilizing. Let the combination come to a boil then let the cream thicken evenly then style and alter salt and taste.

• Swap off warmth, add parmesan on high after which cowl skillet in order that cheese melts for a minute. Prime with reserved mushrooms, pepper flakes, recent herbs equivalent to basil or parsley and function is or with some heat garlic bread!

Notes

1. Nutfree To make this with out cashews, use ½ cup of agency or silken tofu and mix it with ¼ or 1/3 cup of water and a couple of spoons of flour and add it to the fettuccine. You can too use mixture of pumpkin seeds and hemp seeds as a substitute of cashews.
2. To make this gluten free, use gluten-free pasta, relying on the model it would get cooked just a little bit sooner. Simply regulate pasta and prepare dinner till desired softness. Use cornstarch or different starch as a substitute of flour within the cashew cream 
3. Soyfree: Use chickpea miso for Soyfree 
4. Onion garlic free: omit the onion and garlic. Add 1/4 teaspoons oregano and 1 teaspoon extra miso within the cashew cream. 

Diet

Diet Information

One Pot Mushroom Sundried Tomato Fettuccine

Quantity Per Serving

Energy 279
Energy from Fats 90

% Day by day Worth*

Fats 10g15%

Saturated Fats 2g13%

Ldl cholesterol 30mg10%

Sodium 548mg24%

Potassium 643mg18%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 6g7%

Protein 11g22%

Vitamin A 499IU10%

Vitamin C 8mg10%

Calcium 44mg4%

Iron 3mg17%

* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.

Components:

• pasta: fettuccine or linguine or comparable pasta
• garlic and onion sauteed in olive oil kind the bottom of this recipe
• mushrooms – any type works however I discover button mushrooms work effectively
• sundried tomatoes lend that genuine Italian style – I used dried ones however you may also use marinated ones
•  seasoning: garlic powder, onion powder, thyme, black pepper
•  miso paste lends the sauce a lift of umami. Use chickpea miso for Soyfree
• the creaminess comes from selfmade cashew cream made out of uncooked cashews blended with flour and water
• I like including ½ cup spinach or different greens to make the dish extra colourful
• end it off with some vegan parmesan for that restaurant-style presentation

Suggestions & Substitutions:

• To make this with out cashews, use ½ cup of agency or silken tofu and mix it with ¼ or 1/3 cup of water and a couple of spoons of flour and add it to the fettuccine. You can too use mixture of pumpkin seeds and hemp seeds as a substitute of cashews.
• To make gluten free, use gluten-free pasta, relying on the model it would get cooked just a little bit sooner. Simply regulate pasta and prepare dinner till desired time.

How you can make One Pot Sundried Tomato Mushroom Fettuccine

Cook dinner the mushroom:

Add the oil to a big skillet over medium warmth, add the garlic and onion and a pinch of salt.

Cook dinner till the garlic is beginning to flip golden on some edges then add the mushrooms, salt and blend effectively. Cook dinner till mushrooms are beginning to flip golden on some edges, stir often. 4-7 minutes

Add within the sundried tomato and blend in. Reserve a few of this mushroom combination for garnish.

Then add in 1 ½ cups of water, garlic powder, onion powder, thyme, black pepper,  and salt.

Combine the miso and the remaining different ½ cup of water after which add it to the skillet. Add within the fettuccine and press in so all of the pasta is submerged

Partially cowl and prepare dinner. Cook dinner for 14-18 minutes or prepare dinner till the fettuccine or linguine is cooked to choice. Stir as soon as in between.

In the meantime make your cashew cream by mixing the cashews with the flour and water. See notes for nut free possibility.

Then add the cashew cream combination to the skillet, combine.

Fold in spinach or greens if utilizing. Let the combination come to a boil then let the cream thicken evenly then style and alter salt and taste.

Swap off warmth, add parmesan on high after which cowl skillet in order that cheese melts just a little for a minute.

Prime with reserved mushrooms, pepper flakes, recent herbs equivalent to basil or parsley.

Storage

Retailer in a closed container within the fridge for upto 3 days. To reheat, add a little bit of non dairy milk because the sauce would have thickened.

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