Monday, July 9, 2018

One-Pot Vegan Pasta Alfredo with Mushrooms

  m.amine elouardi       Monday, July 9, 2018
One of the hardest parts of cooking a full meal at home is knowing you’ll have dirty pots, pans and bowls to clean afterwards. Make cleanup simple for yourself by cooking an easy-breezy one-pot meal for dinner. Think of all the time you’ll save only cleaning one pot! In this recipe, mushrooms and gluten-free pasta come together with a creamy vegan coconut sauce to make a bowlful of comforting bliss. Now, what will you do with all that extra time?

One-Pot Vegan Pasta Alfredo with Mushrooms

Serves 4-6


1 lb. gluten-free pasta
1 lb. mushrooms, sliced
3 cups vegetable broth
1 cup Vegan Coconut Cream Pasta Sauce
2-3 cloves garlic, minced
1 tsp. Italian seasoning blend
Red pepper flakes, optional
Salt & pepper, to taste
Fresh parsley, to garnish


In a 2-quart pot over medium heat, cook mushrooms and garlic for 10 minutes, until mushrooms have reduced by half.
Add all remaining ingredients to your pot. Increase heat slightly to medium-high and bring to a boil. Once boiling, reduce heat to medium and cook, stirring constantly to prevent sticking, for about 8-10 minutes or until pasta is tender.
Serve immediately, topped with parsley.
Margaret’s notes:

Making the coconut cream sauce the day before allows the texture to thicken and the flavors to set.
Use more or less sauce depending on your preference. If you add too much, mix in additional vegetable broth to balance it out. The sauce can also be added at the end.
To mix it up, try subbing in meatless crumbles and tomato sauce for mushrooms and coconut sauce. Then, sprinkle Sunflower-Hemp Parmesan over top.


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