CREAMY vegan mushroom pasta recipe!
LEARN HOW TO MAKE A DAIRY FREE VEGAN ALFREDO CREAM SAUCE AND MUSHROOM PASTA
LAY HO MA!! Pasta is definitely a comfort food of mine. It's easy to make, there are infinite possibilities, and its absolutely delicious. Join me in this episode and learn how to make an easy vegan creamy mushroom pasta recipe. Let's begin.
Ingredients:
1/2 lb cremini mushrooms
2 pieces of garlic
1 portion pasta
few drizzles of olive oil
generous pinches of pink salt
pepper
few sprigs fresh thyme
1/2 cup cashews (soak these overnight if you don't have a high powered blender)
1/2 cup water
few sprigs fresh parsley
Directions:
1. Bring a pot of water to boil for the pasta
2. Finely slice the mushrooms and peel the garlic
3. Cook the pasta to package instructions
4. Heat up a sauté pan on medium high heat. Drizzle in some olive oil
5. Add in the mushrooms and garlic. Season with salt and pepper. Sauté for 2-3min, then turn the heat to low
6. Transfer the garlic to the blender. Add some fresh thyme to the pan and give it a stir
7. Add the cashews and water into the blender along with a generous pinch of salt and pepper. Drizzle in some olive oil and blend on high until liquified
8. Heat the sauté pan back up to medium and add 1/2 cup of pasta water
9. Transfer the pasta to the sauté pan and add in the cream sauce
10. Give the pasta a good stir and turn off the heat (don't over cook or it will become dry)
11. Plate and garnish with fresh chopped parsley, fresh cracked pepper, and a final drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Mushrooms are our friends honey!
This is a house favorite!!! Mango Mushroom wrap!
Creamy Mushroom Pasta Recipe
Follow this recipe to learn how to make Creamy and rich mushroom pasta. Perfect comfort pasta dish dish that you easily can make.
Printable Version:
More Pasta Recipes:
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Spinach & Ricotta Stuffed Pasta Shells:
Spaghetti Aglio e Olio:
Spaghetti with Meat Sauce:
Spaghetti With Tuna & Tomato Sauce:
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RECIPE:
4-5 servings
Ingredients:
10oz (285g) pasta
2-3 tablespoons Olive oil
2 tablespoons (30g) Butter
1 onion, finely chopped
2-3 garlic cloves, crushed
7oz (200g) Chestnut mushrooms
7oz (200g) Shimeji Mushrooms
1 cup (240ml) Chicken/vegetable stock
1½ cups (360ml) Cream
1/4 cup (60ml) White wine
1 teaspoon Thyme
1/4 cup (25g) grated Parmesan cheese
Salt to taste
Black Pepper to taste
1/4 teaspoon Nutmeg
3-4 tablespoons chopped parsley
Directions:
1. To a large pot of water add salt and bring to a boil. Add pasta and cook to al dente according to package directions.
2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1 minute more. Add sliced Chestnut mushrooms and shimeji mushrooms, season with salt, pepper and thyme, cook until golden brown and softened, about 6-7 minutes. Add white wine and cook until reduced by half.
3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg and stir. Bring to a simmer.
4. Add drained pasta, chopped parsley and toss. If needed add more cream/liquid.
5. Serve immediately.
Notes:
• You can use any mushrooms that you like.
• If you prefer making the recipe without alcohol, replace the wine with cream/stock.
• You can use heavy cream or half & half.
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So Fine by Alex Keren (Walkin' On) Artlist
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Portobello Mushroom Spaghetti
Portobello Spaghetti!
*time for a sappy recipe inspiration story*
so this recipe was inspired by my 13th birthday! my family & i went to one of the more fancier restaurants in town & i chose to get spaghetti... of all of the things on the menu, i chose this exact meal & i do not regret it!
do you remember what you did for your 13th birthday?
i pulled some research together done by nutritionfacts.org & in 2013 Dr. Greger discovered that mushrooms, amongst plenty of other delicious vegetables featured in this book, can prevent a women's likelihood of contracting breast cancer! you're gonna wanna see this!
so i just need to eat more mushrooms & anti-aromatase vegetables to lower my chances of getting breast cancer? SAY LESS!
enjoy your portobello spaghetti!
YOU ARE UNIQUE!♡
This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this...
Today we're making a super flavorful mushroom brandy cream sauce pasta. I used an assortment of mushrooms, but use what is fresh and available to you. Just cremini (baby Bella) or even white button mushrooms would be great. I hope you enjoy this mushroom brandy cream sauce spaghetti!
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MUSHROOM BRANDY CREAM SAUCE SPAGHETTI PRINT RECIPE:
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Mushroom Pasta I Frankie Celenza
Holy shiitake! Mushrooms and pasta make for a magical combination.
INGREDIENTS:
Salt
1 1/2 cup strascinati pasta
1 clove garlic, crushed
1 sprig rosemary
2 tablespoons butter
4 large shiitake mushrooms, chopped
1/2 pound cremini mushrooms, chopped
The juice of 1/3 lemon
Parmigiano-Reggiano cheese
2 tablespoons chopped parsley, for garnish
STEPS:
1.) Set a large pot of water to boil. Add salt. When water boils, add pasta and cook for about 5 minutes.
2.) In a large deep-set pan, sauté garlic and rosemary in 1 tablespoon butter. Add mushrooms and 1/2 cup of pasta water and sauté until mushrooms are cooked down, adding lemon juice and more pasta water midway through to deglaze.
3.) Add the remaining tablespoon of butter to the mushroom mixture, and scoop the cooked pasta into the pan, stirring to combine. Grate Parmigiano-Reggiano over pasta and garnish with parsley to serve.
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