Vegan Shiitake Mushroom Pasta
Servings:4 servings
This Shiitake Mushroom Pasta is a simple yet sophisticated dish you can have on the table in about 30 minutes! Tender pasta and meaty shiitake mushrooms are combined with a garlicky sunflower seed cream sauce that's bound to be a new favorite! This recipe is vegan, nut-free, and easily made gluten-free.
Ingredients
- 8 ounces dry pasta of choice
- 1¼ cups water
- ¼ cup raw sunflower seeds - see Notes
- 5 cloves garlic, peeled - mince 4 cloves and leave one whole
- 1 teaspoon fine sea salt
- 2 teaspoons arrowroot or corn starch
- 2 Tablespoons vegan butter
- 2 teaspoons olive oil
- 2 large shallots, chopped
- 10 ounces shiitake mushrooms, stems removed, sliced
- 1 teaspoon soy sauce - or tamari
- ½ cup dry white wine - a crisp and tart variety like Sauvignon Blanc
- black pepper, to taste
- squeeze of lemon juice
Instructions
- Cook the pasta in salted water according to package directions, then drain.
- In a high-speed blender combine the water, sunflower seeds, 1 whole clove of garlic, and salt. Blend on high until completely smooth. Add the starch, and blend for another 30 to 45 seconds. Set aside.
- Preheat a large saute pan over medium heat. Add the butter and olive oil, and swirl the pan to coat. Cook the shallots and shiitake mushrooms for about 5 minutes or until softened. Add the garlic and soy sauce, and cook for a few more minutes or until the mushrooms are tender and no longer sizzling. Add the wine and bring to a simmer. Cook for several minutes or until the wine has reduced by about half.
- Pour the blended sunflower cream sauce into the pan, and season with black pepper. Cook for 3 to 4 minutes or until thickened and creamy. Add a squeeze of lemon juice, stir well, and taste for seasoning. Add more lemon, salt, and pepper as desired. If the sauce becomes too thick, add a splash of water.
- Toss the cooked pasta in the shiitake cream sauce and serve hot.
Notes
Blender: If not using a high-speed blender, you may want to soak the seeds in hot water for 1-2 hours before blending. You can also use a nut milk bag to strain the sauce before adding to the pan.
Subs and Variations
- Gluten-free: Use your favorite gluten-free pasta and certified GF tamari instead of soy sauce.
- Sunflower seeds: If you're fine with nuts, feel free to use ⅓ cup cashews instead of the seeds, and omit the starch.
- With greens: Add your favorite greens while sauteing the mushrooms - try spinach, kale, or small broccoli florets.
- Make it an entree: For extra protein and to make the dish more filling, add cooked white beans or lentils, seitan, or baked tofu.
Nutrition
Calories: 380kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Fiber: 5g
