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 plain dairy-free creamer
- 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.
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