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Creamy, Umami, and packed with a depth of flavor, this Creamy Mushroom Pasta is one of the things I wish I have met sooner! And it has literally become my recent must-eat meal in a week.
I have to admit that it’s been a while since I had pasta, especially penne. It’s probably because of the whole “gluten-free” trend around the world. Over a few months, I had realized that it’s not necessary, at least for me.
And now I’m so happy to say that I brought pasta back into my life again, especially with this amazing Creamy Mushroom Pasta recipe!
This mushroom pasta is one of the things that I wish I could have earlier in my life, seriously. It’s creamy, umami, and earthy.
- Soy Sauce
- Unsweetened Soy Milk, I usually use homemade soy milk
- Black Pepper
Here I just list the basic (aka necessary) ingredients for this creamy mushroom pasta. But I like to add a few more to add more nutrients as well as flavor, such as:
- Coconut Amino
- Lemon Juice, or Lime Juice
How to Make Creamy Mushroom Pasta
It’s quite close to a one-pot dish but I personally insist on cooking pasta in another pot. (It’s one of the few things I insist on now.)
- First, cook the pasta according to the package. I usually add them to boiling water and cook for about 5-7 minutes. Underdone is better than overcooked.
- Second, in a heated non-stick frying pan, add oil, onion, and garlic. Stir fry for 3-4 minutes before adding sliced mushrooms. Cook and press the mushrooms until they release their moisture. Then add the soy sauce. Stir evenly.
- Finally, add the tahini, soy milk, and ground black pepper. Stir and cook until the liquid is reduced.
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Penne: I like to use penne for this pasta because it has more texture. You can also just use spaghetti if that’s what you have.
Soy Sauce: I know soy sauce is not a common western seasoning, but I really love the taste of it, especially combined with tahini. It also gives this dish an umami flavor that I just cannot get over with. However, if you’re not the biggest fan of soy sauce, you can just use salt and taste along the way.
Soy Milk: I usually use soy milk because it’s what I usually have. But you can use other plant milk like cashew milk or almond milk as well. Just make sure to use the unsweetened one; otherwise, your pasta will taste sweet. Yet if you feel like it, it’s fine too.
I don’t know about you, but I’m sure I will make it much often afterward.
This pasta has really become one of my staple meals and I hope you will like it too. If you’re hungry for more, check out:
Creamy Tahini Mushroom Pasta (Vegan)
- Cook the pasta according to the package. I usually add them to boiling water and cook for about 5-7 minutes. Underdone is better than overcooked.
- In a heated non-stick frying pan, add oil, onion, and garlic. Stir fry for 3-4 minutes.
- Add sliced mushrooms. Cook and press the mushrooms until they release their moisture. Then add the soy sauce. Stir evenly.
- Add the tahini, soy milk, and ground black pepper. Stir and cook until the liquid is reduced. Serve warm.
- *Soy Milk: or other unsweetened plant milk such as cashew milk or oat milk