Vegan Roasted Mushroom and Cream Cheese Pasta
This Vegan Roasted Mushroom and Cream Cheese Pasta is full of umami. The crispy mushrooms pair perfectly with the creamy pasta.
Servings: 2 people
Calories: 609.66kcal
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
Calories: 609.66kcal | Carbohydrates: 60.45g | Protein: 16.72g | Fat: 37.84g | Saturated Fat: 9.38g | Polyunsaturated Fat: 1.94g | Monounsaturated Fat: 10.38g | Sodium: 322.04mg | Potassium: 780.99mg | Fiber: 11.76g | Sugar: 8.96g | Vitamin A: 396.31IU | Vitamin C: 7.81mg | Calcium: 97.68mg | Iron: 2.82mg