Name: Creamy Mushroom Pasta (Vegan) - The Happy Pear
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: European
Ingredients: 450 to 460g White Mushroom; 100g / 3/4 cup Red Onion; 20g / 2 Tbsp Garlic; 2 Tbsp Fresh Thyme; 6g / 1 Tbsp Parsley; 3 Tbsp Olive Oil; 1/4 Tsp Chili Flakes; 1+1/2 Tbsp Tomato Paste; 12g / 1 Tbsp All Purpose Flour (Regular or Gluten-free); 175ml / 3/4 cup Vegetable Broth; 3 Tbsp Cream (Plant-based); to taste Salt; 1/2 Tsp Ground Black Pepper; to taste Black Pepper (optional); 225g Linguine Pasta; 1/4 cup Parmesan (plant-based); to taste Ground Black Pepper; Drizzle Olive Oil

Ready in

45 mins

Cuisine

European

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by The Happy Pear on YouTube

Recipe Summary

This recipe features a rich and creamy vegan mushroom sauce, made with sautéed red onions, garlic, tomato paste, and fresh herbs. The sauce is thickened with flour and simmered in vegetable broth and plant-based cream, then served over linguine pasta or garlic fried rice.

Adjust servings

Tap an ingredient to mark it ready0 of 18 ready

All Ingredients - For the Mushroom Sauce

White Mushroom 450 to 460g
Red Onion 100g / 3/4 cup
Garlic 20g / 2 Tbsp
Fresh Thyme 2 Tbsp
Parsley 6g / 1 Tbsp
Olive Oil 3 Tbsp
Chili Flakes 1/4 Tsp
Tomato Paste 1+1/2 Tbsp
All Purpose Flour (Regular or Gluten-free) 12g / 1 Tbsp
Vegetable Broth 175ml / 3/4 cup
Cream (Plant-based) 3 Tbsp
Salt to taste
Ground Black Pepper 1/2 Tsp
Black Pepper (optional) to taste

All Ingredients - For Serving (Pasta Option)

Linguine Pasta 225g
Parmesan (plant-based) 1/4 cup
Ground Black Pepper to taste
Olive Oil Drizzle

Tools You'll Need

Pan
Bowl

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

⚠ Contains Allergens

gluten

Step-by-Step Instructions

Step 1: Prepare Ingredients

Slice the white mushrooms, mince the garlic, dice the red onion, chop the parsley, and snip the fresh thyme.

Step 2: Sauté Onions

Heat 3 tablespoons of olive oil in a pan over medium heat. Add 100g (3/4 cup) of diced red onion and fry until soft, about .

Step 3: Add Garlic and Chili

Add 20g (2 tablespoons) of minced garlic and 1/4 teaspoon of chili flakes to the pan. Fry on medium-low heat for or until fragrant.

Step 4: Cook Tomato Paste

Stir in 1+1/2 tablespoons of tomato paste. Fry on medium heat for about , mixing it into the onion and garlic mixture.

Step 5: Cook Mushrooms and Herbs

Add 450 to 460g of sliced white mushrooms, salt to taste, 2 tablespoons of fresh thyme, and 1/2 teaspoon of ground black pepper. Fry while switching between medium and medium-high heat until the water from the mushrooms has evaporated, which takes about or so.

Step 6: Thicken with Flour

Sprinkle 12g (1 tablespoon) of all-purpose flour (regular or gluten-free) over the mushrooms. Fry on medium heat for about to cook out the raw flavor of the flour.

Step 7: Add Broth and Simmer

Pour in 175ml (3/4 cup) of vegetable broth. Mix thoroughly until all the flour is incorporated into the broth and bring the mixture to a boil.

Step 8: Cook Sauce

Reduce the heat to low, cover the pan, and cook for about .

Step 9: Bring to Boil Again

Uncover the pan and bring the sauce to a boil again, stirring occasionally, to allow it to thicken further.

Step 10: Add Cream and Finish Sauce

Stir in 3 tablespoons of plant-based cream. Cook on medium-low heat for another or so, until the sauce is creamy and heated through.

Step 11: Season and Garnish

Turn off the heat. Add black pepper to taste (optional) and 6g (1 tablespoon) of chopped parsley. Mix well.

Step 12: Prepare Pasta (Optional)

Cook 225g of linguine pasta according to package instructions. Drain well.

Step 13: Dress Pasta (Optional)

In a bowl, combine the cooked linguine pasta with 1/4 cup of plant-based parmesan, ground black pepper to taste, and a drizzle of olive oil. Toss to coat.

Step 14: Serve

Serve the creamy mushroom sauce hot over the prepared linguine pasta or garlic fried rice.

Recipe Variations

• Serve with garlic fried rice instead of pasta.

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