This Vegan Roasted Mushroom and Cream Cheese Pasta is full of umami. The crispy mushrooms pair perfectly with the creamy pasta. Get the recipe below.
Simple suppers
The purpose of this blog has always been to share simple recipes that you can make at home. Well they don't get simpler than this. With just 6 ingredients (9 if you include oil, salt and pepper) it requires very little effort to make.
How to make Vegan Roasted Mushroom and Cream Cheese Pasta
There are two key components to this dish, roasted mushrooms and a creamy vegan cheese sauce.
Roasted mushrooms
Roasting the mushrooms is what makes this dish extra special. Instead of bland, watery mushrooms, we have crisp mushrooms whose umami has been intensified. It's one of my absolute favourite ways to cook them.
To do so, add them to a roasting tin with a good glug of oil and plenty of salt and pepper. The key is then turning them up high. This means that they roast rather than steam.
After about 15 minutes it is a good idea to drain off any liquid that has been let off to make sure they really do go crisp around the edges. They will get quite dark in colour but don't worry this is just caramelisation.
While all of this is happening, roast the garlic at the same time until soft and gooey.
Sauce made from vegan cream cheese
The sauce for this pasta is really just melted cream cheese. It's a super simple, easy way of making the dish creamy without the need for lots of ingredients.
My favourite vegan cream cheese brands for this are Violife and Oatly. They both create a spreadable cheese that can be used for this exact purpose. Some UK supermarkets are even creating their own these days so why not give them a try too.
As well as the cream cheese I also mash up the roasted garlic and stir this through the pasta for a sweet hit of garlic. Some fresh parsley finishes it off.
The recipe
Vegan Roasted Mushroom and Cream Cheese Pasta
Ingredients
- 2 tablespoon olive oil
- 400 g mixed mushrooms e.g. chestnut, oyster and shitake mushrooms
- 3 cloves garlic
- salt and pepper
- 150 g pasta
- 2 tablespoon plant milk e.g. oat milk or soy milk
- 200 g vegan cream cheese
- 2 tablespoon parsley
Instructions
- Pre-heat your oven to 200C / 400F / gas mark 6.
- Prepare your mushrooms by brushing off any dirt and removing any dry, woody stems.
- Roughly chop the mushrooms then toss them, and the garlic cloves, with the olive oil.
- Season liberally with salt and pepper then roast in the oven for 20 - 25 minutes, draining off any excess liquid roughly half way through the cooking time.
- While they roast, cook the pasta in a pan of boiling water for 10 - 15 minutes or until al dente.
- Once the mushrooms are crispy and the garlic is soft, remove from the oven.
- Drain the pasta and return to the pan.
- Add the plant milk, cream cheese and garlic (pureed) to the pasta and stir until combined.
- Heat until piping hot.
- Add the mushrooms and chopped parsley to the dish at the last moment to ensure the mushrooms stay crispy and the parsley fresh.
Nutrition
More mushroom recipes
More pasta recipes
Enjoy!
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