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When you stop eating dairy, you realize (both you and your tummy) that you will never eat pasta a la creme again. That you won't taste this delicious creamy sauce again.


Not quite.

Because after a lot of trial and error I managed to make a sauce that completely satisfies my appetite for pasta à la crème . My efforts included various ingredients such as cashews, different non-dairy milk (almond, soy, oat, etc.), nutritional yeast, flour, etc.

Eventually, I came up with this recipe which I’m happy to present to you, hoping you will satisfy your appetite for delicious pasta with creamy garlicky sauce as well!

I look forward to your comments, as well as your suggestions!

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Linguini withAlfredo sauce mushrooms and parsley vegan recipe

Linguine with mushrooms and delicious creamy sauce

Delicious pasta with linguine, mushrooms, garlic and creamy sauce with almond milk.
5 from 14 votes
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Course: Main, Main Course, Main Courses
Cuisine: Greek, Indian, Mediterranean, Vegan, Vegan, Mediterranean
Keywords: alfredo, creamy, fasting, garlic, garlicky, linguine, linguini, mushrooms, pasta, plantbased, recipe, sauce, spaghetti, vegan, vegans, vegetarian
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 879kcal
Author: Aphrodity Matthaiou


  • 500  g /17.6 oz linguine (or pasta of your choice)
  • 500  g white mushrooms cleaned and sliced (17.6 oz)
  • 8 Tbsp extra virgin olive oil (4 for the mushrooms and 4 for the sauce)
  • 10 cloves garlic chopped or crushed (4 for the mushrooms and 6 for the sauce)
  • 1 cup white wine
  • 4 Tbsp all-purpose flour
  • 1 liter almond milk (or other plant-based milk)
  • 1 cup vegetable broth bouillon cubes or homemade (for homemade broth see notes)
  • 1 Tbsp mustard
  • 2 Tbsp nutritional yeast
  • a little bit fresh parsley finely chopped (for garnish)
  • salt
  • freshly ground pepper


  • Clean the mushrooms with a slightly damp towel to remove the dirt and cut into thin slices. If the mushrooms are big, cut them in half and then slice. Otherwise you can cut them into cubes.
  • Heat 4 Tbsp olive oil in a pan. When hot, sauté the 4 garlic cloves only a bit because they burn very quickly.
  • Then, add the mushrooms and sauté until they turn a little brown. Add the wine and when evaporated put the mushrooms in a bowl and set aside.
  • In a pot boil some water and add the linguine or pasta of your choice, according to package instructions. When ready, strain them, add some olive oil so they don't stick together and leave them aside covered.
  • Wipe the pan you sautéed the mushrooms, with a towel (to save time from washing it many times), and add another 4 Tbsp olive oil. Once warm, sauté the remaining garlic (6 cloves)).
  • Slightly reduce heat and add the flour, stirring well with a hand whisk.
  • Next, add the almond milk and broth a little at a time, stirring constantly with the hand whisk. Continue stirring until the sauce begins to thicken.
  • Once it has thickened just a bit, turn off the heat and add the mustard, nutritional yeast, salt and pepper into the sauce and stir well.
  • Finally, toss the sauce with the linguine until well combined.
  • Serve with freshly ground pepper and fresh parsley.


You can make a quick broth by boiling:
  • a potato
  • an onion
  • 2 carrots and
  • some celery, if you have any.
You can also add:
  • ½ tsp turmeric
  • 2 bay leaves and
  • ¼ tsp ground coriander
In fact, if you add more water and more vegetables, you can also make a great soup with rice or couscous!

Nutrition Facts

Sodium: 390mg | Calcium: 354mg | Vitamin C: 6mg | Sugar: 7g | Fiber: 7g | Potassium: 831mg | Calories: 879kcal | Saturated Fat: 4g | Fat: 34g | Protein: 25g | Carbohydrates: 110g | Iron: 3mg

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