I would never tell anyone to go vegan because I believe that this has to be an educated choice you make on your own. One thing I tell everyone I meet, however, is to embrace your sense of curiosity. It’s possible to incorporate some simple and delicious vegan recipes into your meal plans for the week without feeling like you’ve made a crazy lifestyle change.
My Creamy Vegan Mushroom Alfredo
When I decided that being vegan was something I wanted to try, I knew that I wasn’t quite ready to let go of some of my favourite things in life, one of which is creamy carb loaded pasta, the kind that leaves you feeling almost sick but oh so very satisfied.
I wanted to have a meal that I could make that didn’t involve salads or that wasn’t as healthy as everything else and that I could call my guilty pleasure. So, I had to find the perfect substitute for a white sauce with double cream, butter and milk. I scoured the internet until I found bits from a few places that I could put together to make my perfect vegan alfredo sauce.
The internet has different versions of this recipe, some with not so much cream, some with zucchini pasta instead of regular pasta, but my little spin on it is a recipe that is completely vegan but with regular tagliatelle. I promise you it tastes just as rich and creamy as the dairy-filled version and is that tiny bit healthier.
Don’t believe me? Give it a go.
Creamy Vegan Mushroom Pasta
You will need:
- 2 tbsp olive oil
- 1 tsp mixed herbs
- 8-12 ounces of mushrooms of your choice, sliced
- 3 cloves garlic, minced
- 1 onion, roughly chopped
- 2 tbsp olive oil
- 1 ½ tbsp flour
- 2 cups non-dairy milk (soy or cashew)
- 1 teaspoon lemon juice
- Salt and pepper
- Eggless pasta of your choice. I used tagliatelle.
Put it all together:
- Heat the first 2 tablespoons of olive oil in a pot on medium heat.
- Add the flour and mix for about 2 minutes until the flour has dissolved. Gradually add the milk, stirring constantly until it gets creamy. (Beginner’s tip: If you’re still getting little lumps, put the mixture in the blender and blend till smooth then put it back on the stove). Add the lemon juice and a bit of salt. You can let the sauce sit on low heat while you cut up the other ingredients but don’t forget to stir once in a while.
- Heat the other 2 tablespoons of olive oil in a separate pan. Add the onions, garlic, mixed herbs and mushrooms and sauté until soft.
- Boil your pasta in the meantime.
- Drain the water from your pasta and add it in with the white sauce. Add your mushroom mix to the sauce, stir well, add some salt and pepper if necessary. You may want to add some more milk at this point if the sauce thickens.
Sit back, indulge in the creamiest mushroom pasta ever, and let’s see what life has to offer us next.