Creamy Mushroom & Sundried Tomato Pasta

Creamy Mushroom & Sundried Tomato Pasta

vegan ~ dairy-free ~ egg-free

Serves: 4 to 6
Total Time: 30 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This Creamy Mushroom & Sundried Tomato Pasta is similar to my last post using a Béchamel Sauce. But I made a few adjustments to the white sauce in this recipe. Certainly, you can swap the veggies in this pasta dish with what you have available. For example, I love adding broccoli or baby spinach with this creamy sauce. You can sauté the mushrooms in this recipe first. Then, add them to the pasta at the end. However, I like adding them fresh and mixing them in as is. I hope you try this Creamy Mushroom & Sundried Tomato Pasta.

As I noted in my last post about this amazingly creamy white sauce. A Béchamel is super creamy and very simple to make. The nutmeg is a standout and must be included, in my opinion. Also, the ability to make dinner in 30 minutes is always a plus. The Béchamel sauce comes together quickly with simple ingredients. Enjoy!

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Creamy Mushroom & Sundried Tomato Pasta

Recipe

Ingredients:

1lb Pasta of your choice (I used Orecchiette)
1/2 Cup of Vegan Butter (I used Earth Balance)
3 Tbsp Minced Garlic
3 Tbsp All-Purpose Flour
2 1/2 Cups Soymilk
1 Tsp Kosher Salt
1/4 to 1/2 Block of Grated Vegan Parmesan Cheese (I used Violife)
1 Tsp Ground Nutmeg
Fresh Cracked Pepper to taste
1/4 Cup of Pasta Water
8oz of White Button Mushrooms, sliced
4oz of Sundried Tomatoes, chopped
1 Handful of Fresh Parsley, chopped
1 Handful of Fresh Basil, julienned
Pinch of Crushed Red Pepper Flakes to serve

Directions:

-In a large pot, prepare pasta according to package directions. Be sure to reserve a quarter-cup of pasta water for later in this recipe.
-In a large pan, heat the vegan butter over medium-high heat.
-Next, add the flour and whisk it into the butter to combine. Allow this to cook for a couple of minutes continuing to stir frequently.
-To the flour/butter mixture, add the grated vegan Parmesan cheese and whisk again to combine before adding the soymilk.
-Reduce heat to low and allow this to cook for about three minutes. This mixture will begin to slowly bubble and will appear to thicken.
-Whisk in the nutmeg, salt, and pepper. Then add the pasta water and whisk again. Allow the mixture to cook for another three to five minutes.
-After draining the pasta, to the pasta pot – add the cooked pasta with the Béchamel sauce. Then, add the mushrooms, sundried tomatoes, parsley, and basil.
-Top with a pinch of the crushed red pepper flakes to serve.
-Enjoy!

Directional pictures:

Creamy Mushroom & Sundried Tomato Pasta

Check out my Creamy White (Béchamel) Sauce ~ Pasta recipe for another variation.

For more pasta dishes try these recipes:

Lupini Pasta & Peas with Spicy Peanut Sauce

Pappardelle & Pomodoro

Vegan Spinach & Ricotta Stuffed Shells

Vegan Bolognese – https://veganrescue.com/2018/11/02/vegan-bolognese/

One of my all-time favorites is this Bucatini with Smoked Tomato Sauce! – This recipe is found here.