Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Creamy Tahini Mushroom Pasta (Vegan)
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.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Dinner, Lunch
Cuisine:
Italian, vegan
Keyword:
dairy-free, pasta, vegan
Servings:
1
person
Author:
Nora Hsu
Ingredients
75
g
penne pasta
3/4 cup
1/4
onion
1
garlic clove
80
g
mushrooms
~3/4 cup meaty ones
50
g
broccoli
1/3 cup chopped
60
ml
unsweetened soy milk
* 1/4 cup
1
Tbsp
soy sauce
freshly ground black pepper
1-2
Tbsp
tahini
1/2
Tbsp
coconut amino acid
optional
Instructions
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.
Notes
*Soy Milk: or other unsweetened plant milk such as cashew milk or oat milk