Creamy Vegan Mushroom Pasta

Step by step

1. 01

   Start here

   Bring a large pot of well salted water to a boil. Cook the pasta until just al dente. Reserve 2 cups of pasta water, then drain.

2. 02

   Step 2

   Heat 2 tablespoons olive oil in a wide skillet over medium high heat. Add half the mushrooms in one layer. Leave them alone for 3 minutes, then stir and brown for another 3 to 4 minutes. Transfer to a plate and repeat with the remaining mushrooms.

3. 03

   Step 3

   Lower the heat to medium. Add the remaining oil and onion. Cook for 4 minutes. Add garlic, thyme, onion powder, and smoked paprika; stir for 30 seconds.

4. 04

   Step 4

   Sprinkle the flour over the onion mixture and stir for 1 minute. Slowly whisk in oat milk and vegetable broth so the sauce stays smooth.

5. 05

   Step 5

   Simmer for 5 to 7 minutes until the sauce coats a spoon. Stir in parmesan, lemon juice, salt, and black pepper. Taste before adding the pasta.

6. 06

   Step 6

   Return the mushrooms to the skillet. Add the pasta and toss. Loosen with reserved pasta water, a little at a time, until glossy and creamy.

7. 07

   Finish and serve

   Finish with parsley and more parmesan. Serve immediately.

Vma’s notes

Brown mushrooms in batches. Crowding the pan makes them steam.

For 2 days of leftovers, double the sauce but increase the pasta to only 2 pounds so reheated servings stay creamy.