Veganuary recipe: creamy mushroom spaghetti

Veganuary recipe: creamy mushroom spaghetti

Feed your family with no fuss with this tasty, vegan recipe

When I get home from a long day’s work, I don’t usually want to spend hours on preparing and cleaning up from a large, complicated meal. I look for recipes that can be assembled quickly (under 30 minutes) and with minimal fuss, and this simple spaghetti recipe is a firm favourite. If you’re after warming comfort food, a steaming bowl of pasta can’t really be beaten!

Your chosen dairy-free cream alternative forms a rich sauce, and the mushrooms add a wonderful texture – I recommend shiitake, for their ‘meaty’ consistency, but chestnut mushrooms are great too.

This is a great option even if you’re not participating in Veganuary – just use regular cream if you prefer, and a splash of white wine in with the mushrooms if you’re cooking for the grownups! This recipe is great with a fresh dressed salad.

You will need: (serves 4)

  • 1 tbsp dairy free butter or spread
  • 1 tbsp olive oil (or truffle infused olive oil if you prefer!)
  • One large brown onion, finely sliced
  • Three or four garlic cloves, finely chopped
  • 500g fresh or rehydrated dried mushrooms, sliced
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 2 tsp Dijon mustard
  • Juice of half a lemon
  • A splash of white wine (if you like!)
  • 250ml dairy-free cream (soya or oat work well)
  • 400g spaghetti, tagliatelle or other dried pasta
  • Some fresh baby spinach, if you like
  • Salt and pepper to taste
  • Torn fresh parsley to garnish

Let’s get started!

  1. Melt the dairy free spread in a large frying pan over a medium heat, and add the sliced onion. Soften for around two minutes.

  2. Add the chopped garlic to the pan, season with salt and pepper and stir everything together.
  3. Add the thyme, rosemary and olive or truffle oil and continue to stir.
  4. Add your chosen mushrooms to the pan, and fry until they’re nice and soft. Add more seasoning at this point if you think  it’s needed.
  5. Meanwhile, begin to boil the spaghetti in a large pot of generously salted water.
  6. Add the lemon juice, non-dairy cream, Dijon mustard and  white wine (if using) to the frying pan. Stir to coat the mushrooms, and reduce heat to low.
  7. When the pasta is cooked through but still ‘al dente’ (retaining a bit of bite) – usually about ten minutes – drain it, retaining about a cup of starchy cooking water. Rinse the pasta in hot water, and return to the cooking pot.

  8. Add some of the pasta cooking water to the frying pan of sauce, and stir through, adding more as needed. This should loosen up the consistency of the sauce. Add the baby spinach to the sauce now, if you’re using it. It’ll wilt deliciously in no time.
  9. Now, pour the sauce onto the pasta in the pot. Stir through with a pasta claw, and serve!
  10. Add the torn parsley to garnish. Voila!

This is an easy, delicious meal with minimal clean-up. I go to it regularly as it’s easily made with ingredients I tend to always have around the house. What I love about pasta dishes is that they’re so easily customisable, so you can add or subtract ingredients as you please.

I hope you enjoy this recipe!