Creamy Vegan Mushroom Pasta

This creamy vegan mushroom pastas comes together in only 20 minutes and it's made with wholesome ingredients.

Course Main Course

Cuisine Vegan

Diet Vegan

Keyword mushrooms, pasta, tahini

Prep Time 10

Cook Time 10

Total Time 20

Servings 3 servings

2 ½ cups whole-grain pasta like fussili, penne or linguine
1 medium white onion
2 cloves of garlic
400 g mushrooms use white/brown button/cremini mushrooms and optionally oyster/chanterelle mushrooms
3 cups kale
10 cherry tomatoes
salt and pepper to taste

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.