creamy mushroom pasta vegan

 Here is a unique take on a creamy mushroom pasta recipe:

Ingredients:

1 pound of pasta (penne, fettuccine, or linguine)

1 lb. of mixed mushrooms (shiitake, cremini, and button)

4 cloves of garlic, minced

1 small yellow onion, diced

1 cup of white wine

1 cup of vegetable broth

1 cup of heavy cream

1/2 cup of grated parmesan cheese

1/4 cup of chopped fresh thyme

2 tablespoons of olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook the pasta according to package instructions. Drain and set aside.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and onion and cook until fragrant, about 2-3 minutes.

Add the mixed mushrooms to the pan and cook until tender and browned, about 5-7 minutes.

Pour in the white wine and allow it to cook down until almost all of the liquid has evaporated, about 2-3 minutes.

Pour in the vegetable broth and let it simmer for a minute or two.

Stir in the heavy cream, parmesan cheese, and thyme and let the sauce simmer for another 2-3 minutes until it starts to thicken.

Season with salt and pepper to taste.

Add the cooked pasta to the pan and toss it with the sauce until it is fully coated.

Serve hot, garnished with fresh parsley. Enjoy!

This creamy mushroom pasta recipe has a unique twist with the addition of white wine and thyme, giving the sauce a rich and earthy flavor. The mixed mushrooms add texture and depth to the dish, making it a satisfying and delicious meal.