Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it’s easy to veganize many “traditional foods,” and end up with a delicious meal–oftentimes, tastier than the original. You can also use whatever pasta you’d like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won’t be disappointed with this veganized classic.
INGREDIENTS:
16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional
DIRECTIONS:
Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large ones and left the smaller ones.)
Only saute for 3-5 minutes–just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a 1/4 C of water. Cover and steam until cooked down.
Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you’ll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly. 
Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!
- 16-oz pasta
- 16-oz fresh mushroom caps
- 2 bunches of rainbow chard, chopped
- 1 Tbs olive oil
- 3 Tbs vegan margarine
- 3 garlic cloves, minced
- 4 Tbs flour
- 1-1/4 C vegetable broth
- 1 C soy creamer
- 1 tsp Dijon mustard
- 1 tsp Worcestshire sauce
- ¾ tsp salt
- ½ tsp black pepper
- ½ C fresh parsley, chopped
- 2 green onion, sliced
- Vegan Parmesan, optional
- Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large one and left the smaller ones.)
- Only saute for 3-5 minutes--just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a ¼ C of water. Cover and steam until cooked down.
- Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you'll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly.
- Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
- Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!
