Angel Hair with Creamy Vegan Mushroom Sauce ~
Delicate angel hair pasta is tossed in a rich and earthy mushroom sauce for an easy and decadent pasta night at home!
This was a tasty and filling bowl of comfort food on an unseasonably cool evening.
Ingredients for Angel Hair with Creamy Vegan Mushroom Sauce
You will need:
- 16 ounces angel hair pasta
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 8-ounce packages cremini mushrooms about 5 cups, stems removed, quartered
- 1/4 cup green onions thin sliced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 1/2 cup vegan heavy cream
- 1/4 cup vegan Parmesan cheese
- salt and pepper to taste
How to Make Angel Hair with Creamy Vegan Mushroom Sauce
STEP ONE: Prepare pasta according to package directions. Drain and set aside.
STEP TWO: In a large skillet, heat olive oil and butter on medium-high. Add the mushrooms and green onions. Saute 5-7 minutes, until softened and fragrant.
STEP THREE: Add the garlic and continue cooking for another 1-2 minutes.
STEP FOUR: Add white wine and cook an additional 1-2 minutes.
STEP FIVE: Sprinkle mushroom mixture with flour and toss to coat.
STEP SIX: Slowly pour in heavy cream, stirring the mixture gently. Reduce heat to Low and allow to simmer until thickened slightly.
STEP SEVEN: Remove from heat. Stir in the Parmesan cheese and sprinkle with parsley. Season to taste and serve hot.
More Pasta Recipes You’ll Love!
- Pasta Piccata
- Spanakopita Pasta
- Vegan Sausage and Mushroom Pasta Bake
- Garlic Spaghetti
- Easy Cheesy Tetrazzini
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Angel Hair with Creamy Vegan Mushroom Sauce
Ingredients
- 16 ounces angel hair pasta
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 8-ounce packages cremini mushrooms about 5 cups, stems removed, quartered
- 1/4 cup green onions thin sliced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 1/2 cup vegan heavy cream
- 1/4 cup vegan Parmesan cheese
- salt and pepper to taste
Instructions
- Prepare pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and butter on medium-high. Add the mushrooms and green onions. Saute 5-7 minutes, until softened and fragrant.
- Add the garlic and continue cooking for another 1-2 minutes.
- Add white wine and cook an additional 1-2 minutes.
- Sprinkle mushroom mixture with flour and toss to coat.
- Slowly pour in the heavy cream, stirring the mixture gently. Reduce heat to Low and allow to simmer until thickened slightly.
- Remove from heat. Stir in the Parmesan cheese and sprinkle with parsley. Season to taste and serve hot.
Beth Reopelle
Excellent. One comment, though, all wine isn’t vegan!
thiswifecooks
True! Are you familiar with barnivore.com? It’s a great resource for finding wines that are vegan.