Vegan Mushroom Sage Pasta Recipes

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VEGAN CREAMY MUSHROOM PASTA WITH FRIED SAGE



Vegan Creamy Mushroom Pasta With Fried Sage image

This creamy vegan mushroom pasta is the perfect date night dinner. Made with soaked cashew sauce, it's a delicious dish for mushroom lovers!

Provided by Dash of Honey

Categories     Mains

Time 35m

Number Of Ingredients 14

375g of linguine or spaghetti
100g of raw cashews (approx 1 ⅓ cup), soaked overnight or at least 4 hours
1 ½ cup of milk of choice (choose unsweetened plant milk)
2 tbsp of nutritional yeast
¼ tsp of garlic powder
¼ tsp of onion powder
Juice of ½ lemon
½ tsp of salt, pepper to taste
+/- 450g of mix mushrooms (choose your favorites), finely sliced
2 shallots, finely chopped
3 garlic cloves, chopped
2 tbsp of olive oil
+/- 20 sage leaves
¼ cup of neutral oil for frying

Steps:

  • Cook the pasta according to instructions. Keep some pasta water for the sauce (½ cup).
  • Fry the sage leaves. In a small pan over high heat, add neutral oil. Make sure it starts to bubble. Add the sage leaves in batches and cook it for 15 seconds. Remove from the pan and use a paper towel to remove any excess of oil.
  • Make the sauce. In a blender combine all ingredients for the sauce. Blend for a few minutes until you get a creamy texture.
  • In a large pan, add the olive oil and cook the mushrooms for approximately 5 minutes. We recommend cooking mushrooms in 2 different batches to make sure they have enough space to cook.
  • Add shallots, garlic, salt and pepper. Cook for 2 more minutes.
  • Add the sauce to the mushroom mixture and mix well. Add pasta and cover with sauce. Depending on consistency, you can add pasta water.
  • Serve the pasta with fried sage.

Nutrition Facts :

VEGAN MUSHROOM SAGE PASTA



Vegan Mushroom Sage Pasta image

Make and share this Vegan Mushroom Sage Pasta recipe from Food.com.

Provided by yogicdancer

Categories     Lactose Free

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces whole wheat fusilli
8 ounces shiitake mushrooms
8 ounces cremini mushrooms
4 tablespoons vegan butter
4 tablespoons olive oil
1 1/3 cups vegan creamer (I recommend Silk Creamer for consistency and taste)
1/2 teaspoon rubbed sage
1/3 teaspoon salt
1/3 teaspoon pepper
1/3 cup flour

Steps:

  • Cook pasta in salt water according to package directions.
  • While pasta is cooking, wash and tear the mushrooms into 1 inch pieces.
  • Saute mushrooms until they are tender and beginning to darken. Set mushrooms aside and keep warm.
  • Check on pasta. When done, drain and set aside.
  • Melt vegan butter and olive oil together on medium-low heat.
  • Add vegan creamer, sage, salt, and pepper. Stir well.
  • Add sauted mushrooms. Continue stirring.
  • Slowly add flour, stirring constantly and increasing heat (if necessary) to a near boil. Simmer 1 minute.
  • Serve immediately over pasta.

Nutrition Facts : Calories 584.4, Fat 15.5, SaturatedFat 2.2, Sodium 211.7, Carbohydrate 99.5, Fiber 11.5, Sugar 2.4, Protein 20.4

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