Creamy Winter Mushroom Pasta (Vegan & GF)
Thick gluten-free pappardelle ribbons in a rich, creamy vegan mushroom sauce.
Ingredients
- Ingredients
- ¼ oz dried morel mushrooms
- 1 cup hot water
- olive oil as needed
- ½ lb cremini mushrooms trimmed and diced
- ½ lb shiitake mushrooms trimmed and quartered
- kosher salt to taste
- freshly cracked black pepper to taste
- 1 large shallot minced
- 4 garlic cloves minced
- 4 tbsp vegan butter plus 1 tbsp for optional mushrooms
- ¼ cup sherry wine
- 1 bay leaf
- 2 tsp chopped fresh oregano
- 1 tsp chopped fresh thyme
- 1½ cups oat cream
- ¼ cup nutritional yeast or vegan parmesan
- ¾ lb gluten-free pappardelle
- ½ lemon juiced
- Optional: ½ lb blue oyster mushrooms trimmed and sliced
Instructions
- Instructions
- Soak the dried morel mushrooms in 1 cup hot water for 30 minutes. Drain, reserve the broth, and chop the mushrooms.
- In a wide skillet, heat olive oil over medium-high. Add cremini and shiitake mushrooms. Sauté until golden. Season with salt and pepper.
- Lower heat. Add minced shallot and garlic. Sauté 1 minute. Add 4 tbsp vegan butter.
- Deglaze with sherry wine. Add bay leaf, oregano, thyme, oat cream, and the reserved mushroom broth.
- Simmer gently 8–10 minutes, then whisk in nutritional yeast or vegan parmesan.
- Meanwhile, cook the pappardelle until just shy of al dente.
- Fold the pasta into the sauce with lemon juice. Toss to coat.
- Optional: Sauté oyster mushrooms in oil and 1 tbsp butter, then finish with lemon juice. Serve on top.
Notes
Notes
Top with fresh herbs and more parmesan if desired. Best served immediately, warm and creamy.