Vegan Mushroom and Walnut Pasta
A hearty, satisfying plant-based pasta dish combining earthy mushrooms with crunchy walnuts for a rich, creamy texture and flavor. Ready in under 30 minutes.
Ingredients
- 16 oz fettuccine or linguine use gluten-free if needed
- 1 lb mixed mushrooms cremini, shiitake, or portobello, sliced
- 1 cup chopped walnuts
- 4 cloves garlic minced
- 1 medium onion finely diced
- 2 cups unsweetened plant-based milk oat or almond work best
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add garlic and mushrooms to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 5-7 minutes.
- Toast walnuts in a separate dry pan until fragrant, about 3 minutes. Set aside.
- Pour plant-based milk into the mushroom mixture. Add nutritional yeast, thyme, salt, and pepper. Simmer for 5 minutes until the sauce starts to thicken.
- Add the cooked pasta to the sauce, tossing to combine. If needed, add reserved pasta water to reach desired consistency.
- Fold in the toasted walnuts, saving some for garnish.