Vegan Mushroom Pasta

INGREDIENTS

• 3 Tbsp (45g) Vegan Butter
• 1 Onion (Finely Chopped)
• 18oz (500g) Mushrooms (Sliced)*
• 1 Tbsp Crushed Garlic
• 1 tsp Dried Oregano
• 4 Tbsp All Purpose Flour
• 1 14oz (400ml) Can Coconut Milk
• 1/3 cup (80ml) Vegetable Stock
• 1/2 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Dijon Mustard

For the Pasta:

• 1/2 Pack (~9oz/250g) Penne Pasta*

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INSTRUCTIONS

1. Put the pasta on to cook according to the package instructions.
2. Then add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
3. Then add the sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
4. Add the all purpose flour and fry with the mushrooms for around 1 minute before adding the coconut milk and vegetable stock. Stir in until combined and then keep stirring until it reaches a simmer. It will usually be the perfect thickness by the time it reaches a simmer or soon after.
5. Add in the salt, black pepper and dijon mustard and stir in.
6. Add the cooked pasta in with the sauce and toss together until well coated.
7. Serve with some fresh chopped cilantro and a sprinkle of black pepper.

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NOTES

*We used brown button mushrooms – also called portobellini mushrooms, baby bella mushrooms or cremini mushrooms. You can also use regular white button mushrooms in this recipe but they are not quite as flavorful.

*You can use any pasta for this. Penne works great, but so does linguine or any type of pasta that you like.

*To adapt this recipe for gluten-free, use a gluten-free all purpose flour blend in the same quantity OR use half the amount of cornstarch (so it would be 2 Tbsp cornstarch), and then of course use a gluten-free pasta and you are good to go.

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