Creamy Vegan Mushroom Pasta
This creamy vegan mushroom pastas comes together in only 20 minutes and it's made with wholesome ingredients.
mushrooms, pasta, tahini
like fussili, penne or linguine
medium white onion
cloves of garlic
use white/brown button/cremini mushrooms and optionally oyster/chanterelle mushrooms
salt and pepper
for the sauce
juice of ½ lemon
like soy, oat or almond
First, bring a pot of water to a boil and cook the pasta until al dente. The pasta will be cooked in the sauce later to soak up all the flavors so you don't want it to be too soft.
Finely dice the onion and mince the garlic.
Add the onion and garlic to a pan on medium-high heat and cook for a few minutes with a splash of water. Add more water if it starts burning.
In the meantime, wash and cut the mushrooms into bite-sized pieces.
Add the mushroom to the pan and cook for 5-10 minutes, until the mushrooms are nicely browned and softened, stirring occasionally.
In the meantime, whisk together the ingredients for the sauce and set aside.
Wash the kale and cut it into bite-sized pieces. If you're using frozen kale, let it defrost in the microwave.
Wash the cherry tomatoes and cut them in half.
When the pasta is cooked, drain it but keep a little bit of the cooking water (roughly ⅛ cup).
Add the cooked pasta, kale, cooking water and tahini sauce to the pan and mix well. Let it simmer for roughly 5 minutes to thicken up.
Stir in the cherry tomatoes and season the pasta with salt and pepper. Serve immediately and enjoy!
Instead of kale, you could also use spinach. Spinach needs less time to cook so you want to add it only a few minutes before the pasta is done.