Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more.
- Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- If using, pour in the white wine and cook for 2–3 minutes to reduce and evaporate the alcohol.
- In a separate bowl, whisk together the vegetable stock and flour until smooth to prevent lumps.
- Stir the stock-flour mixture into the mushroom mixture, followed by the tamari, cider vinegar, Dijon mustard, nutritional yeast, smoked paprika, bay leaves, and seasonings.
- Bring the mixture to a gentle simmer and cook for 5–7 minutes until thickened.
- Stir in the coconut milk and continue to simmer over low heat for 8–10 minutes until the sauce is thick and creamy.
- Remove the bay leaves and adjust seasoning with salt and pepper to taste.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- Drain the pasta and add it to the mushroom sauce. Toss to coat evenly.
- Serve immediately, garnished with fresh parsley or chives.
Notes
Safety Notes:
Ensure all ingredients, especially mushrooms, are clean and free of dirt; wash leeks thoroughly if used.
Use caution when handling hot oil and liquids to prevent burns.
Ensure all plant-based ingredients are safe for any dietary restrictions (e.g., nut-free, soy-free).
Substitutions: Gluten-free: Use gluten-free pasta and gluten-free flour.
Nut-free: Avoid cashew butter; use sunflower seed butter or omit.
Alcohol-free: Omit white wine or replace with extra vegetable broth.
Coconut-free: Use oat, almond, or soy cream instead of coconut milk.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stove over medium heat, adding a splash of broth or plant milk if the sauce has thickened too much.
Pro Tips: For a richer flavor, use a mix of mushrooms like shiitake, oyster, and portobello.
Deglazing the pan with wine or broth after cooking mushrooms helps build depth of flavor.
Let the sauce simmer slowly to achieve a creamy, velvety texture without separating.
Serve with a side of garlic bread or a fresh green salad for a complete meal.
Use caution when handling hot oil and liquids to prevent burns.
Ensure all plant-based ingredients are safe for any dietary restrictions (e.g., nut-free, soy-free).
Substitutions: Gluten-free: Use gluten-free pasta and gluten-free flour.
Nut-free: Avoid cashew butter; use sunflower seed butter or omit.
Alcohol-free: Omit white wine or replace with extra vegetable broth.
Coconut-free: Use oat, almond, or soy cream instead of coconut milk.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stove over medium heat, adding a splash of broth or plant milk if the sauce has thickened too much.
Pro Tips: For a richer flavor, use a mix of mushrooms like shiitake, oyster, and portobello.
Deglazing the pan with wine or broth after cooking mushrooms helps build depth of flavor.
Let the sauce simmer slowly to achieve a creamy, velvety texture without separating.
Serve with a side of garlic bread or a fresh green salad for a complete meal.