When you cut out dairy, you realize (and you and your belly) that you'll never eat pasta a la creme again. That you will never taste this delicious creamy sauce again. Correctly; Not exactly. Because after a few trials I managed to make a sauce that completely satisfies my craving for pasta a la crème. My attempts included various ingredients such as cashews, different plant milks (almond, soy, oat, etc.), nutritional yeast, flour, etc. I finally came up with this recipe and I am happy to present it to you, hoping that you too will satisfy your appetite for delicious spaghetti with creamy garlic sauce! I look forward to your comments and suggestions! This post contains affiliate links. If you make a purchase, we get a percentage, at no extra cost to you. As an Amazon Associate, allaboutvegans.com earns from qualifying purchases.
Linguine with mushrooms and delicious creamy sauce
Ingredients
- 500 g /17.6 oz linguine (or pasta of your choice)
- 500 g white mushrooms cleaned and sliced (17.6 oz)
- 8 Tbsp olive oil (4 for the mushrooms and 4 for the sauce)
- 8 cloves garlic chopped or melted (3 for the mushrooms and 5 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
Instructions
- 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 it gets hot, fry the 3 cloves of garlic for a very short time 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 in which we sauteed the mushrooms with a towel (so as not to wash many times) and pour in another 4 tbsp. olive oil. Once hot, fry the rest of the garlic (5 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.
- As soon as the sauce thickens a bit, turn off the heat, add the mushrooms, mustard, nutritional yeast, salt and pepper sauce and mix well.
- Finally, toss the sauce with the linguine until well combined.
- Serve with freshly ground pepper and fresh parsley.
Notes
- a potato
- an onion
- 2 carrots and
- some celery, if you have any.
- ½ tsp turmeric
- 2 bay leaves and
- ¼ tsp ground coriander
Nutrition
© allaboutvegans.com
In the pan, as it says in instructions 2 and 3:
2. Heat 4 tbsp. olive oil in a pan. When it gets hot, fry the 3 cloves of garlic for a very short time because they burn very quickly.
3. Then, add the mushrooms and saute them until they take on a little color. We extinguish with wine and when it evaporates we take them out in a bowl and leave them aside."
Then we add them to our food in step 8 along with the rest of the ingredients.
Where do you put the mushrooms?
We thank you for your kind words! 🙂
Very very tasty !!!!!!
Thanks for such delicious vegan recipes !!!!!