This vegan mushroom pasta is rich and creamy. It is very much loaded with mushroom taste and ready in less than 30 minutes. Whenever you do not know what to cook, these simple meals could turn out to be life savers during busy weekdays. So what are waiting for? Try this recipe now!

Ingredients

• 3 Tbsp Vegan Butter (45g)
• 1 Medium Onion White, Yellow or Brown, Finely Chopped
• 5 cups Cremini Mushrooms (480g) Sliced*
• 1 Tbsp Crushed Garlic
• 1 tsp Dried Oregano
• 4 Tbsp All Purpose Flour
• 14 ounce Can Coconut Milk (400ml) Full Fat, Unsweetened
• ⅓ cup Vegetable Stock (80ml)
• ½ tsp Salt
• 1 tsp Black Pepper
• 1 tsp Dijon Mustard

Instructions

Step 1: Put the pasta on to cook according to the package instructions.

Step 2: Add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.

Step 3: Add the sliced mushrooms, crushed garlic, and oregano and fry until the mushrooms are softened.

Step 4: All-purpose flour should be added and sautéed with the mushrooms for about 1 minute before coconut milk and vegetable stock are introduced. After that, mix well until all ingredients have blended completely then continue stirring until it simmers. Usually, when it gets to a simmer or just after that, it will be thick enough.

Step 5: Add in the salt, black pepper, and Dijon mustard and stir in.

Step 6: Add the cooked pasta with the sauce and toss together until well-coated.

Step 7: Serve with some fresh chopped cilantro and a sprinkle of black pepper.

Cooking Time: 15 minutes