carlo cao

Plant-Based Mushroom Pasta Recipe

Carlo Cao

"One of the first vegan recipes I’ve tried and it was fast and simple, and the most important- sooo tasty! Definitely will make it again"


-- vegan butter – onion – garlic clove – portobello mushrooms – vegetable stock – cornstarch – vegan cream – parsley – 400 g pasta

Make the sauce


– bring a large pot of salted water to a boil. – For the sauce, heat butter in a skillet over medium heat. Add in onion and garlic and cook until soft.

Make the sauce


– Stir in mushooms and cook until golden brown. – Add in vegetable stock and starch and cook for another 2 minutes.

Add cream


– Pour in cream, adjust sale and pepper and top with parsley. – Cook pasta until al dente, drain and add to the sauce. Mix and serve right away.



Serve the pasta right away. If you want you can top it with vegan parmesan and black pepper.


The sauce can be stored for up to 3 days in an air-tight container in the fridge.


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