Add flour and cook and stir for 1 minute. This vegan mushroom pasta is completely delicious, loaded with mushrooms and creamy to the max! I sear the chicken thighs first to enjoy the crispy texture through the creamy pasta. Add milk, basil, salt and pepper. It was inspired by our recipe for vegan mushroom stroganoff which was a total hit.. Our stroganoff recipe uses vegan sour cream for that signature tang, but I was inspired to make a version where it’s also all about that mushroom flavor but instead of the sour cream tang, made in more of the … Toss with drained pasta. Discovering cashew cream. You can substitute with half and half or a reduced fat cooking cream if you wish! The recipe uses cashews, almond milk, and dried mushrooms to create a very satisfying plant-based sauce. Cook and stir until sauce is thickened and smooth. There are lots of versions floating about, but this is creamy mushroom pasta is mine. In skillet, heat butter over med-hi and saute mushrooms for 2 minutes. If calories are not an issue, you can use heavy cream or thickened cream. Add onions and garlic; cook for 1 minute. This Creamy Vegan Mushroom Pasta features a sauce that is intensely creamy with a full-bodied mushroom flavor. Essentially it is a one pot version of my vegan alfredo . After frying the mushrooms, shallots, and garlic, simply boil the kettle and add boiling water, spaghetti and your favourite dairy free milk. Cook pasta according to pkg directions; drain. Using evaporated milk ensures a creamy result with half of the fat of normal creamy pasta recipes. Remove from heat; add Parmesan cheese.