This Vegan Broccoli Cheddar Orzo is the rich and creamy pasta dish you didn’t know you needed! Fresh veggies, tender orzo, and a cashew cream sauce combined into a cheesy, dairy-free dish that’s as addicting as it sounds. Have this vegan orzo dish on the table in no time!

Vegan Broccoli Cheddar Soup is one of our all-time favorite recipes and flavor combinations. There’s just something so nostalgic and cozy about it. After putting a twist on the classic soup with our 30-Minute Broccoli Cheddar Stuffed Potatoes and Cheesy Broccoli Rice Casserole, we knew we wanted to find another way to enjoy the flavor combination. 

This one-pot meal is as perfect as it gets! It’s everything we love about Vegan Broccoli Cheddar Soup but in a hot, al dente pasta dish. Give it a try for meal prep or chilly days when you need something warm and comforting for dinner. You really can’t go wrong serving this vegan orzo for any occasion. 

Ingredients You’ll Need 

• Dairy-free butter: We chose to sauté the aromatics in dairy-free butter instead of oil for a boost of savory flavor. If you are out of vegan butter, a neutral cooking oil like olive oil or avocado oil would work well in its place. 
• Aromatics: A simple blend of sautéed garlic and onion creates a flavorful foundation for the creamy vegan orzo and starts this dish off right!  
• Carrots: Freshly julienned carrots blend seamlessly into the vegan orzo, add a boost of nutrition and subtle sweetness, and are the perfect accompaniment for broccoli. 
• Orzo: This pasta is often confused with rice, but is in fact a rice-shaped pasta! It is often located in the grocery store next to the other pasta and can usually be found in a gluten-free variety, as needed. 
• Broccoli: Fresh or frozen broccoli florets will work in this vegan orzo recipe. If using frozen, make sure to cook through until warmed through and tender. 
• Broth: We like to use vegan chicken broth as it adds the most flavor, but vegetable broth, but is a great alternative. 
• Vegan cheddar cheese: Both vegan cheddar cheese shreds and cheese slices can work. If using cheese slices, chop the slices into smaller strips to help them melt faster. 
• Cashews: Homemade cashew cream helps make this vegan broccoli cheddar orzo extra creamy without any dairy. For best results, use raw cashews. Or, if nut-free, replace the cashews 1:1 with raw shelled sunflower seeds.  
• Lemon juice: A squeeze of fresh lemon juice balances the creaminess in the cashews and makes the vegan orzo cream sauce light and delicious! 
• Breadcrumbs: Optional, but toasted breadcrumbs are the perfect finishing touch on this cheesy pasta dish!  

Equipment Needed

• Mixing bowl
• Medium or large skillet
• High-speed blender
• Large Dutch oven or pot
• Spatula

How to Make Vegan Broccoli Cheddar Orzo

1. Soften the cashews. Place the raw cashews in a heat-proof bowl and pour boiling hot water overtop. Set aside to soak for at least 20 minutes, or overnight. 
2. Prepare the breadcrumbs. In a medium-sized pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, or until the breadcrumbs are golden brown. 
3. Season the breadcrumbs. Add the salt, Italian seasoning, and freshly cracked black pepper. Stir through and remove the breadcrumbs from the heat. Set aside until ready to serve. 
4. Make the cashew cream sauce. Drain the cashews and transfer them to a high-speed blender along with the water and lemon juice. Blend on high until smooth and set aside. 
5. Sauté the onions. In a large Dutch oven, melt 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and 1/2 teaspoon of salt. Sauté until the onions are softened and browned, about 6-7 minutes. 
6. Add the remaining ingredients. Add in the garlic, carrots, paprika, and thyme. Sauté for another 2 minutes. Then, add the short-cut pasta, broth, and remaining salt. 
7. Bring to a boil. Bring the orzo mixture to a boil, then lower the heat to low. Cover and simmer for 5 minutes, stirring occasionally. 
8. Add the broccoli. Add the broccoli florets and stir to combine. Cover again and simmer for another 5 minutes, or until the orzo has absorbed the liquid and is al dente. 
9. Stir in the cashew cream and vegan cheddar cheese. Combine until the cheese is melted and creamy. 
10. Serve. Season this vegan orzo with additional black pepper and salt to taste, then top with toasted breadcrumbs. Serve immediately while warm and cheese. Enjoy! 

Serving Suggestions 

This creamy vegan orzo is hearty and delicious enough to be enjoyed on its own, but can also be served with your favorite plant-based protein or simple side dishes.

Feel free to add in your favorite store-bought vegan chicken strips, Crispy Tofu, or a side of Breaded Cauliflower Steaks! It would also be delicious with one of these side dish ideas:

Side Dishes

• Garlic Bread 
• Roasted Vegetables 
• Brussels Sprouts Salad

Recipe FAQs

More Vegan Broccoli Recipes YOu May Enjoy:

Dinner

The BEST Vegan Broccoli Cheddar Soup (Panera Copycat)

Soups

Vegan Broccoli Potato Soup

Gluten Free

Cheesy Broccoli Rice Casserole (Vegan)

Gluten Free

30-Minute Broccoli Cheddar Stuffed Potatoes

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Broccoli Cheddar Orzo Recipe

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★★★★★

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Vegan Broccoli Cheddar Orzo is the rich and creamy pasta dish you didn’t know you needed! Fresh veggies, tender orzo, and a cashew cream sauce combined into a cheesy, dairy-free dish that’s as addicting as it sounds. Have this orzo dish on the table in no time!

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Ingredients

• 2 tablespoons vegan butter
• 1 onion, diced
• 1 teaspoon salt, divided
• 4 cloves garlic, minced
• 1 cup carrots, julienned
• ½ teaspoon paprika
• ½ teaspoon thyme
• 16 ounces orzo
• 4 cups broccoli florets
• 6 cups vegan chicken broth (or vegetable broth)
• 8 ounces vegan cheddar cheese shreds
• Black pepper, to taste

Cashew cream

• Boiling hot water
• ½ cup raw cashews
• 1 cup water
• 1 tablespoon fresh lemon juice

Breadcrumb topping (optional):

• 1 tablespoon vegan butter
• 2 cloves garlic, minced
• 1 cup (80 g) panko breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon Italian seasoning
• Black pepper

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Instructions

1. Soften the cashews. Place the raw cashews in a heat-proof bowl and pour boiling hot water overtop. Set aside to soak for at least 20 minutes, or overnight.
2. Prepare the breadcrumbs. In a medium-sized pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, or until the breadcrumbs are golden brown.
3. Season the breadcrumbs. Add the salt, Italian seasoning, and freshly cracked black pepper. Stir through and remove the breadcrumbs from the heat. Set aside until ready to serve.
4. Make the cashew cream sauce. Drain the cashews and transfer them to a high-speed blender along with the water and lemon juice. Blend on high until smooth and set aside.
5. Sauté the onions. In a large Dutch oven, melt 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and 1/2 teaspoon of salt. Sauté until the onions are softened and browned, about 6-7 minutes.
6. Add the remaining ingredients. Add in the garlic, carrots, paprika, and thyme. Sauté for another 2 minutes. Then, add the orzo (short-cut pasta), broth, and remaining salt.
7. Bring to a boil. Bring the orzo mixture to a boil, then lower the heat to low. Cover and simmer for 5 minutes, stirring occasionally.
8. Add the broccoli. Add the broccoli florets and stir to combine. Cover again and simmer for another 5 minutes, or until the orzo has absorbed the liquid and is al dente.
9. Stir in the cashew cream and vegan cheddar cheese. Combine until the cheese is melted and creamy.
10. Serve. Season this vegan orzo with additional black pepper and salt to taste, and serve warm topped with the toasted breadcrumbs. Enjoy!

Notes

• Although this is best when enjoyed fresh, it will keep for up to 4 days in an airtight container in the refrigerator.
• We wouldn’t recommend freezing this recipe as the cashew cream sauce is likely to separate upon thawing. 
• This broccoli cheddar orzo can also be served with fresh herbs like fresh parsley or chives, vegan parmesan cheese, nutritional yeast, additional cheese shreds, and/or croutons! 
• If you are gluten-free, use gluten-free breadcrumbs and use gluten-free pasta.
• If nut-free, replace the cashews 1:1 with raw sunflower seeds.  

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Pasta, Dinner
• Method: Stovetop and Blender

Keywords: pasta, cashews, entree, lunch, broccoli, vegan cheese

The post Vegan Broccoli Cheddar Orzo appeared first on Sweet Simple Vegan.

This easy Vegan Carbonara recipe tastes just like the classic Italian dish! Al dente spaghetti tossed in a cheesy, savory, peppery sauce, then sprinkled with vegan pancetta for the ultimate comfort meal. Ready in less than 1 hour!

It’s no secret that the real carbonara is very far from vegan. If you were to order a classic carbonara at an Italian restaurant, it would be loaded with animal products including egg yolks, pecorino Romano cheese, parmesan cheese, pancetta, or guanciale (cured pork). 

But despite this, veganizing the recipe is not only possible but very close to the real thing! If you’re feeling extra ambitious, you can take this creamy carbonara sauce to the next level by tossing it with our Authentic Homemade Vegan Pasta!  

Ingredients You’ll Need 

For the Vegan Pancetta:

• Super firm tofu: We prefer to use super firm tofu when making vegan pancetta or tofu bacon bits because it doesn’t require pressing. If you can’t find super firm tofu at your local grocery store, use extra firm tofu and press it using a tofu press for 30 minutes before cutting into small cubes and marinating.  
• Soy sauce: Adds a salty, umami flavor punch. If you’d like to make this recipe gluten-free, use tamari.  
• Apple cider vinegar: A splash of acidity helps to balance the sweet, salty, and smoky flavors. If you’re out of apple cider vinegar, regular white vinegar can work, too. 
• Maple syrup: Pork bacon is typically lightly sweetened during the curing process with sweeteners like brown sugar and maple syrup. To mimic this slightly sweet flavor, we have added maple syrup to the marinade.  
• Liquid smoke: Adds a natural smokiness without the need for a smoker! A little goes a long way, but makes a huge difference in flavor.  
• Spices: All you need is smoked paprika, cumin, and salt for the perfect salty, smokiness!  
• Oil: A small amount of neutral cooking oil is used to pan-fry the tofu. If you are oil-free, you can pan-fry the bacon bits without oil, but make sure to use a nonstick pan. It won’t be as crispy but it will still be very flavorful. 

For the Vegan Carbonara Sauce:

• Raw cashews: The base of traditional carbonara is made from a combination of eggs and cheese. To emulate this creamy texture, we’re using raw cashews. If you’ve made our Creamy Kabocha Squash and Roasted Red Pepper Pasta, Vegan Mac and Cheese, or this Vegan Fettuccine Alfredo, you’ll know that raw cashews are amazing at creating a creamy, rich texture that’s very similar to creamy eggs and dairy. 
• Nutritional yeast: Adds a cheesy flavor without any dairy at all! When purchasing nutritional yeast, make sure to purchase the correct product. Brewer’s yeast is often confused with nutritional yeast but is a completely separate ingredient.  
• Black pepper: Classic pasta carbonara is made with a generous amount of black pepper and this vegan version is no different. For the best vibrant flavor, we highly recommend freshly cracked black pepper when possible. 
• Vegan Parmesan Cheese: Pecorino Romano cheese or parmesan cheese are the traditional choices. We opted for our homemade Vegan Parmesan Cheese because it’s quick and easy to make, but any store-bought dairy-free parmesan cheese can be used. We’ve used Follow Your Heart and Violife and they are great store-bought vegan options. 
• Spaghetti: Any spaghetti of choice will work. If you are gluten-free, opt for a brown rice or corn-based gluten-free spaghetti pasta for similar results. 
• Black Salt: Also known as kala namak, black salt is an Indian spice that has a strong sulphur-like and eggy flavor. It’s commonly used in vegan recipes like Tofu Scramble to mimic the flavor of eggs. This recipe doesn’t necessarily need it, but if you want that eggy flavor of classic carbonara, you can finish off this recipe with a sprinkle of black salt if desired! 

Equipment Needed

• Mixing bowls
• Large pot
• Medium or large skillet
• High-speed blender
• Spatula or wooden spoon

How to Make Vegan Carbonara

1. Soften the cashews. Place the cashews in a small bowl and cover with boiling water. Allow the cashews to soak for at least 20 minutes, or up to overnight. 
2. Prep the vegan pancetta. Cut the super firm tofu into very small cubes, about 1/2 centimeter wide. In a separate medium bowl, mix together the soy sauce, apple cider vinegar, maple syrup, liquid smoke, paprika, cumin, and salt. Add the tofu pieces into the mixture and mix to coat. Set the tofu pancetta aside to marinate for at least 10 minutes. 
3. Make the vegan carbonara sauce. Drain the cashews and add them to a high-speed blender along with the water, nutritional yeast, and a pinch of black pepper. Blend until smooth and creamy and set aside. 
4. Pan-fry the vegan bacon bits. In a medium or large skillet over medium heat, heat the oil until warm. Once hot, add the tofu pieces to the pan, along with the remaining marinade liquid. Cook, stirring occasionally, for about 8-10 minutes or until the tofu is crispy. Remove from the heat and set aside.
5. Cook the pasta. In a large pot of salted boiling water, cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta water and set aside. 
6. Toss the pasta in the vegan “egg sauce”. Return the cooked pasta back to the pot and add the cream sauce, vegan parmesan, and a generous amount of black pepper. Then, add the pasta water, 1/2 cup at a time, and toss together until glossy and homogenous. We usually only need 1 cup of the pasta water, but you may need up to 2 cups depending on how saucy you like your vegan spaghetti carbonara. Season with black salt, to taste.
7. Serve. Top the vegan carbonara with the crispy vegan pancetta, and serve with additional black pepper and fresh parsley, if desired. Enjoy! 

Serving Suggestions 

Pasta carbonara is a rich and flavorful dish on its own but can be served alongside various side dishes that can help balance the meal. Try this pasta dish with a light side salad, roasted vegetables, crusty bread, or garlic bread. Check out our top pairing recommendations below: 

Side Dishes to Try

Appetizers and Sides

Simple Roasted Vegetables

Appetizers and Sides

Brussels​ Sprouts Caesar Salad

Appetizers and Sides

Easy Vegan Garlic Bread (4-Ingredients)

Appetizers and Sides

Grilled Romaine Lettuce (Easy + 3-Ingredients)

Other Vegan Bacon Recipes

• Homemade Tempeh Bacon 
• Vegan Eggplant Bacon
• Crispy Vegan Bacon 
• Crispy Shiitake Mushroom Bacon

Recipe FAQs

Storage Instructions

Leftover vegan spaghetti carbonara will keep for up to 4 days in an airtight container in the refrigerator. As it chills, the creamy carbonara sauce will continue to thicken and become absorbed by the pasta. When reheating, add a splash of water, unsweetened almond milk, or soy milk to loosen the sauce again as needed. Reheat in the microwave or a pan on the stovetop until warm and creamy again. 

More Vegan Pasta Recipes You May Enjoy:

Pasta

Spicy Chili Crisp Garlic Noodles

Dinner

Vegan Sausage Pasta with Broccoli Rabe

Pasta

Roasted Red Pepper Pasta Sauce 

30 Minute Meals

15-Minute One Pot Pasta

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Easy Vegan Carbonara Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: About 6 servings
• Diet: Vegan

Print Recipe

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Description

This easy Vegan Carbonara recipe tastes just like the classic Italian dish! Al dente spaghetti tossed in a cheesy, savory, peppery sauce, then sprinkled with vegan pancetta for the ultimate comfort meal. Ready in less than 1 hour!

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Ingredients

Tofu “Pancetta”:

• 8 ounces super firm tofu
• 2 tablespoons soy sauce (or tamari)
• 3 tablespoons apple cider vinegar
• 1 tablespoons maple syrup
• 1 teaspoon liquid smoke
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 tablespoons oil

Sauce

• ⅓ cup raw cashews
• ⅔ cup water
• 2 tablespoons nutritional yeast
• Black pepper

Carbonara:

• 1 lb. (16 ounces) dry spaghetti noodles
• 2 ounces vegan parmesan cheese
• Black salt or kala namak, to taste
• Additional salt and black pepper, to taste

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Instructions

1. Soften the cashews. Place the cashews in a small bowl and cover with boiling water. Allow the cashews to soak for at least 20 minutes, or up to overnight.
2. Prep the vegan pancetta. Cut the super firm tofu into very small cubes, about 1/2 centimeter wide. In a separate medium bowl, mix together the soy sauce, apple cider vinegar, maple syrup, liquid smoke, paprika, cumin, and salt. Add the tofu pieces into the mixture and mix to coat. Set the tofu pancetta aside to marinate for at least 10 minutes.
3. Make the vegan carbonara sauce. Drain the cashews and add them to a high-speed blender along with the water, nutritional yeast, and a pinch of black pepper. Blend until smooth and creamy and set aside.
4. Pan-fry the vegan bacon bits. In a medium or large skillet over medium heat, heat the oil until warm. Once hot, add the tofu pieces to the pan, along with the remaining marinade liquid. Cook, stirring occasionally, for about 8-10 minutes or until the tofu is crispy. Remove from the heat and set aside.
5. Cook the pasta. In a large pot of salted boiling water, cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta water and set aside.
6. Toss the pasta in the vegan “egg sauce”. Return the cooked pasta back to the pot and add the cream sauce, vegan parmesan, and a generous amount of black pepper. Then, add the pasta water, 1/2 cup at a time, and toss together until glossy and homogenous. We usually only need 1 cup of the pasta water, but you may need up to 2 cups depending on how saucy you like your vegan spaghetti carbonara. Season with black salt, to taste. 
7. Serve. Top the vegan carbonara with the crispy vegan pancetta, and serve with additional black pepper and fresh parsley, if desired. Enjoy!

Notes

• Leftover vegan spaghetti carbonara will keep for up to 4 days in an airtight container in the refrigerator. As it chills, the creamy carbonara sauce will continue to thicken and become absorbed by the pasta. When reheating, add a splash of water, unsweetened almond milk, or soy milk to loosen the sauce again as needed. Reheat in the microwave or a pan on the stovetop until warm and creamy again. 
• Black salt, or kala namak is an Indian spice that has a strong sulphur-like and eggy flavor. It’s commonly used in vegan recipes like Tofu Scramble to mimic the flavor of eggs. This recipe doesn’t necessarily need it, but if you want that eggy flavor of classic carbonara, you can finish off this recipe with a sprinkle of black salt if desired! 

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Entree, Pasta
• Method: Stovetop
• Cuisine: Italian

The post Easy Vegan Carbonara appeared first on Sweet Simple Vegan.

This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

What is Mushroom Stroganoff?

Mushroom stroganoff is a popular vegetarian variation of the classic Russian dish, Stroganov. Instead of using the traditional beef, mushroom stroganoff uses mushrooms as the star of the show. 

We’re taking the dish to the next level and swapping the dairy butter and sour cream gravy sauce in the typical vegetarian versions with vegan butter and sour cream for the ultimate vegan stroganoff. Plus, the whole dish comes together in one pot in just 30 minutes. What could be better than a big bowl of rich and creamy pasta?!

Ingredients You’ll Need 

• Aromatics: Simple onion and garlic are an essential aromatic base to start this dish off right.
• Mushrooms: Meaty mushrooms make a great replacement for beef in stroganoff. We use cremini mushrooms, but if you’d like to use a combination of mushrooms, try cremini, shiitake, and/or chopped portobello mushrooms will add a great earthy flavor. Avoid white button mushrooms as they are too mild in flavor.  
• Flour: This will act as a thickener in our mushroom stroganoff. We like to use Bob’s Red Mill organic all-purpose flour. If you’d like to make this recipe gluten-free, replace the all-purpose flour with 1.5 tablespoons of cornstarch. 
• Wine: A dry white wine is ideal for this mushroom stroganoff. We like to use a Sauvignon Blanc, but other dry white wine options to consider are Chardonnay and Pinot Grigio. If you aren’t sure if the wine you want to use is vegan, you can use the website Barnivore to check. 
• Fresh herbs: We recommend using fresh thyme, fresh parsley, and bay leaves to add bright, herbaceous flavor to the otherwise creamy, hearty dish. 
• Tamari: Adds a necessary salty, umami flavor to the pasta dish. If you are not gluten-free, soy sauce is a great alternative. 
• Pasta: Traditional stroganoff is typically made with wide egg noodles. In order to make this meal vegan, we are using rotini wheat pasta, but any pasta of choice can work. If you are gluten-free, opt for your favorite gluten-free pasta. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas. 
• Nutritional Yeast: While classic stroganoff recipes do not typically include cheese, nutritional yeast adds a subtle savory, umami flavor that enhances the overall flavor and creaminess in the dish. 
• Broth: We used a Vegan Beef Broth for an authentic beef-like broth, but you can use any store-bought or homemade vegetable broth. 
• Sour Cream: A must-add ingredient in any creamy stroganoff is sour cream. We like to use either Tofutti or Follow Your Heart, but if you don’t want to use a store-bought vegan sour cream, try using a creamy alternative such as cashew butter, tahini, or even sunflower butter. A vegan cream cheese would probably be tasty as well!

Equipment Needed

• Large pot or pan 
• Spatula or wooden spoon

How to Make Vegan Mushroom Stroganoff

1. Sauté the onions and garlic. In a large pot or large saucepan over medium heat, warm 2 tablespoons of vegan beef broth or oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and browned, about 3 minutes. 
3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
4. Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined. 
5. Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. 
6. Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste. 
7. Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy! 

Instant Pot Method

Want to make this Creamy Vegan Mushroom Stroganoff in your Instant Pot? Check out our Instant Pot Mushroom Stroganoff Recipe!

Storage Instructions

Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended. 

More Vegan Mushroom Recipes You May Enjoy:

Gluten Free

Creamy Mushroom Risotto (Easy & Vegan)

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Dinner

Vegan Clam Chowder with Oyster Mushrooms

Burgers

Grilled Portobello Mushroom Burgers

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Mushroom Stroganoff​ Recipe

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★★★★★

5 from 22 reviews

• Author: Sweet Simple Vegan
• Total Time: 27 minutes
• Yield: 4 large servings

Print Recipe

Pin Recipe

Description

This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

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Ingredients

• 1/2 medium yellow onion, finely 
• 6 garlic cloves, finely minced
• 10 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
• 2 teaspoons fresh thyme (stems removed)
• 2 teaspoons tamari (or soy sauce)
• 2 bay leaves
• 2 tablespoons nutritional yeast
• 1/2 teaspoon Dijon mustard
• 4 cups vegan beef broth (we used this brand)
• 8 ounces rotini pasta
• 1/2 cup vegan sour cream
• Salt and pepper, to taste
• Fresh parsley, finely chopped (for garnish)

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Instructions

1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning. 
2. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through. 
4. Add in the vegan white wine and mix through. Cook for 1 minute.
5. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
6. Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or  until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not  stick to the bottom.
7. Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.

Notes

• We didn’t include these in our recipe, but carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
• Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore. 
• If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini or even sunflower butter. A vegan cream cheese would probably be tasty as well!
• We have not tested this with gluten-free noodles and cannot guarantee the results. 
• You can use corn starch in place of flour, just use only 1.5 tbsp.
• Check out this website for alcohol-free wine substitutions.

• Prep Time: 8 minutes
• Cook Time: 19 minutes
• Category: Entree, One Pot
• Method: Stovetop
• Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post One Pot Vegan Mushroom Stroganoff​ (30-Minutes) appeared first on Sweet Simple Vegan.

Learning how to make fresh Spinach Pasta from scratch is well worth the time and effort! All you need is 4 simple ingredients and a craving for a big bowl of comforting pasta. 

If you’ve made our Authentic Homemade Vegan Pasta or our Homemade Vegan Ravioli, you’re going to love this nutrient-rich fresh pasta! It’s everything you love about whole-wheat spaghetti but with an added dose of leafy greens, antioxidants, and essential vitamins and minerals. Give this fresh pasta recipe a try for your next family pasta night! 

Ingredients You’ll Need 

• Frozen spinach: ​For this homemade pasta, you’ll need frozen and then thawed spinach. To defrost quickly, place the frozen spinach in a fine mesh sieve and run it under cool water until sufficiently warmed.
• 00 Flour: Also known as “doppio zero” flour, 00 flour is a super-finely milled Italian flour made specifically for homemade pasta and pizza dough. If you’re unable to pick up a bag at your local grocery store, purchase it online on Amazon.
• Semolina Flour: In order to add texture to the pasta dough and balance the fineness in the 00 flour, we add equal parts of Bob’s Red Mill semolina flour. It’s made from durum wheat and is coarser and higher in protein compared to flours like all-purpose flour.  
• Just Egg: Most fresh pasta is made with eggs because they add richness, flavor, moisture, and protein to help bind the pasta dough together. In order to make this pasta egg-free and vegan-friendly, we used Just Egg to replace the eggs. I grew up eating authentic homemade pasta and you honestly won’t be able to taste the difference between pasta made with chicken eggs and Just Egg.

Equipment Needed

• Pasta Machine (optional but really helpful!) or rolling pin (if using the by-hand method)
• Large bowl
• Fork (for mixing the dough)
• Large pot (for cooking the fresh pasta)
• Plastic wrap or reusable wrap
• Sharp knife (only needed if cutting by hand)

How to Make Fresh Spinach Pasta

1. Bring the Just Egg to room temperature. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature. 
2. Prep the spinach. Using your hands or by pressing with a wooden spoon in a fine mesh colander, squeeze as much water as possible from the chopped spinach.
3. Combine the Just Egg and spinach. ​In a blender or large cup food processor, combine the spinach and Just Egg and puree until smooth. 
4. Whisk the dry flours together. In a large bowl, combine the 00 flour and semolina flour until well combined. 
5. Pour in the spinach egg mixture. Form a well in the center of the combined flours and pour in the liquid vegan egg. 
6. Mix to form a rough pasta dough. Using a fork, mix the Just Egg into the flour until you can’t mix anymore. The pasta dough mixture will be pretty chunky and dry. 
7. Hydrate the dough with water. Using clean hands, mix in the water, a tablespoon or two at a time, until a smooth dough forms. If the pasta dough is sticking to your hands, add additional flour until smooth and elastic. Or, if the dough is dry, add additional water, one tablespoon at a time, until soft and pliable. 
8. Knead the dough. Turn the fresh spinach pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger. 
9. Rest the dough for 15 minutes. Once the dough is soft and pliable, form the spinach pasta dough into a smooth ball. Wrap it tightly in plastic wrap or reusable wrap, then allow the dough to rest at room temperature for 15 minutes. 

How to Roll Out Spinach Pasta with a Pasta Machine

1. Flour a clean work surface beforehand. Once you roll out the spinach pasta using the pasta machine, you will need to rest the pasta on a clean surface as you go. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose. 
2. Feed the dough through the rollers. Set your pasta machine selector to “0” and feed a lump of dough through the rollers. Repeat this process twice, then fold the ends of the spinach pasta inward to meet allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the dough with additional flour. 
3. Adjust the thickness of the pasta sheets as needed. In most standard pasta machines, setting 0 or 1 is the thinnest setting and 9 or 10 is the thickest. You will need to adjust the thickness of your pasta depending on the recipe. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine, we like to use setting 5. Start with running the pasta through setting 1, then setting 2, and continuing until your desired consistency is reached. 
4. Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape. 
5. Set the pasta aside to dry out. As you cut the pasta, set it aside on the dedicated floured work surface. Allow it to dry out slightly (for about 30 minutes) before cooking. 

How to Roll Out Spinach Pasta by Hand

1. Roll the pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece. 
2. Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other. 
3. Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it. 
4. Cut the pasta. Lightly sprinkle the pasta dough with flour, then cut the dough into your ideal shape. 
5. Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.

Cooking Instructions

1. Boil a large pot of water. Bring a large pot of water to a boil. Once boiling, generously salt the water, then add in the fresh pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
2. Drain the pasta. Cook the pasta until al dente, then drain, reserving up to 1 cup of pasta water to combine with a pasta sauce of choice, as needed. 
3. Serve as desired. Serve this delicious homemade pasta as is, or paired with your favorite pasta sauce, roasted veggies, plant protein, or as desired. 

What to Serve with Fresh Spinach Pasta

Fresh pasta makes a delicious first or main course. When serving, we like to keep the flavor additions simple so the mild, earthy flavor in the spinach can shine through. Below, choose from a few of our favorite pasta sides and pasta dishes to complete the meal. Plus, aside from our one-pot meals, any of our pasta recipes that call for store-bought pasta can be substituted with fresh spinach pasta, as desired.  

Sides

• ​Vegan Garlic Bread
• 4-Ingredient No Knead Bread
• Brussels Sprouts Caesar Salad
• Grilled Romaine

Pasta Dishes to try with Fresh Pasta

• Vegan Sausage Pasta with Broccoli Rabe
• Easy Garlic and Herb Pasta
• Pasta Primavera
• Easy Roasted Vegetable Pasta

Storage Instructions

Once cooked, homemade pasta can be refrigerated in an airtight container for up to 3 days. To prevent sticking, keep the pasta coated in pasta sauce or a light drizzle of olive oil. 

More Homemade Pasta Recipes You May Enjoy: 

Pasta

Authentic Homemade Vegan Pasta (3-Ingredients!)

Dinner

Homemade Vegan Ravioli

Dinner

Easy Butternut Squash Ravioli

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Fresh Spinach Pasta (Egg-Free) Recipe

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• Author: Sweet Simple Vegan
• Total Time: 48 minutes
• Diet: Vegan

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Description

Learning how to make fresh Spinach Pasta from scratch is well worth the time and effort! All you need is 4 simple ingredients and a craving for a big bowl of comforting pasta. 

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Ingredients

Spinach Pasta

• 5-ounce package frozen spinach, thawed and chopped
• 1/4 cup + 2 tablespoons room temperature Just Egg
• 125 grams 00 flour
• 125 grams semolina flour
• About 50ml warm water, or as needed

Vegan Butter Sauce (optional)

• 1/2 cup vegan butter, divided
• 1/2 medium onion, minced (or shallots)
• 8 ounces sliced shiitake mushrooms
• 6 large garlic cloves, chopped
• 1/4 teaspoon red pepper flakes, or as desired
• ¼ cup vegan parmesan cheese
• 1–2 tablespoons fresh lemon juice
• 1/4 cup fresh chopped basil
• 2 tablespoons fresh chopped parsley
• Salt and black pepper, as desired

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Instructions

Spinach Pasta

1. Bring the Just Egg to room temperature. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature. 
2. Prep the spinach. Using your hands or by pressing with a wooden spoon in a fine mesh colander, squeeze as much water as possible from the chopped spinach.
3. Combine the Just Egg and spinach. ​In a blender or large cup food processor, combine the spinach and Just Egg and puree until smooth. 
4. Whisk the dry flours together. In a large bowl, combine the 00 flour and semolina flour until well combined. 
5. Pour in the spinach egg mixture. Form a well in the center of the combined flour and pour in the liquid vegan egg. 
6. Mix to form a rough pasta dough. Using a fork, mix the Just Egg into the flour until you can’t mix anymore. The pasta dough mixture will be pretty chunky and dry. 
7. Hydrate the dough with water. Using clean hands, mix in the water, a tablespoon or two at a time, until a smooth dough forms. If the pasta dough is sticking to your hands, add additional flour until smooth and elastic. Or, if the dough is dry, add additional water, one tablespoon at a time, until soft and pliable. 
8. Knead the dough. Turn the fresh spinach pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger. 
9. Rest the dough for 15 minutes. Once the dough is soft and pliable, form the spinach pasta dough into a smooth ball. Wrap it tightly in plastic wrap or reusable wrap, then allow the dough to rest at room temperature for 15 minutes.

How to Roll Out Spinach Pasta with a Pasta Machine

1. Flour a clean work surface beforehand. Once you roll out the spinach pasta using the pasta machine, you will need to rest the pasta on a clean surface as you go. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose. 
2. Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
3. Feed the dough through the rollers. Lightly dust your piece of dough with flour. Set your pasta machine selector to “0” and feed a lump of dough through the rollers. Repeat this process twice, then fold the ends of the spinach pasta inward to meet allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the dough with additional flour. 
4. Adjust the thickness of the pasta sheets as needed. In most standard pasta machines, setting 0 or 1 is the thickest setting and 9 or 10 is the thinnest. You will need to adjust the thickness of your pasta depending on the recipe. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine, we like to use setting 5. Start with running the pasta through setting 1, then setting 2, and continuing until your desired consistency is reached. 
5. Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape. 
6. Set the pasta aside to dry out. As you cut the pasta, set it aside on the dedicated floured work surface. Allow it to dry out slightly (for about 30 minutes) before cooking. 

How to Roll Out Spinach Pasta by Hand

1. Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
2. Roll the pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece. 
3. Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other. 
4. Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it. 
5. Cut the pasta. Lightly sprinkle the pasta dough with flour, then cut the dough into your ideal shape. 
6. Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.

Cooking Instructions

1. Boil a large pot of water. Bring a large pot of water to a boil. Once boiling, generously salt the water, then add in the fresh pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
2. Drain the pasta. Cook the pasta until al dente, then drain, reserving up to 1 cup of pasta water to combine with a pasta sauce of choice, as needed. 
3. Serve as desired. Serve this delicious homemade pasta as is, or paired with your favorite pasta sauce, roasted veggies, plant protein, or as desired.

Vegan Butter Sauce

1. Melt the butter. Melt 3 tablespoons of the vegan butter in a large, high-sided skillet over medium heat.
2. Cook the onions or shallots. Add the onion and cook, stirring frequently, until softened and fragrant, about 3 minutes.
3. Add in the mushrooms, garlic, and red pepper. Stir in the mushrooms, garlic, and red pepper flakes. Cook, stirring occasionally until the mushrooms are browned and tender, about 5 minutes.
4. Add the remaining butter. Lower the heat to medium-low. Add the remaining butter and stir until melted.
5. Add parmesan and pasta water. Whisk in the vegan parmesan, and ½ cup of reserved pasta water until the sauce is emulsified.
6. Add cooked pasta. Add the pasta and toss to coat with the sauce. If the sauce is too tight, add in more of the starchy pasta water. Keep in mind, that the sauce will thicken with time.
7. Remove from heat. Stir in the herbs and lemon juice. Season with salt and pepper to taste, and enjoy!

Notes

• If you would like to prep this dough in advance, after kneading then dough, wrap it in plastic wrap and place it into the refrigerator. Remove it from the refrigerator and allow it to come to room temperature before using.
• Once cooked, homemade pasta can be refrigerated in an airtight container for up to 3 days. To prevent sticking, keep the pasta coated in pasta sauce or a light drizzle of olive oil. 
• In order to achieve super-thin, authentic pasta, a pasta machine is a worthwhile investment. We own the MARCATO Atlas 150 Pasta Machine. If you have a KitchenAid Stand Mixer, consider investing in the pasta attachment. 

• Prep Time: 45 minutes
• Cook Time: 3 minutes
• Category: Entree, Pasta
• Method: Stovetop
• Cuisine: Italian

The post Fresh Spinach Pasta (Egg-Free) appeared first on Sweet Simple Vegan.

If you’re a fan of spicy food, you’ll love these Spicy Chili Crisp Garlic Noodles! They’re a delicious fusion between Chinese and Italian that’s complex in flavor and complete with a fiery kick. Boldly spiced chili crisp and sweet and savory hoisin sauce combined with garlic butter and al dente pasta – a flavor fusion you didn’t know you needed! 

This recipe is inspired by our Miso Garlic Butter Pasta. When we first fell in love with the combination of miso and garlic, we knew we wanted to put an Italian spin on it and turn it into a Miso Garlic Butter pasta sauce. The result was a pasta that perfectly married our favorite Chinese and Italian flavors. 

Now we’ve decided to take it to the next level by putting a spicy twist on the original dish. The result? Tender pasta noodles and umami-rich mushrooms tossed in an extra-spicy fusion sauce you won’t be able to stop eating! 

Ingredients You’ll Need 

• Noodles: Since this is a fusion-style recipe, we opted for classic pasta, but udon noodles or any kind of wheat noodles will work in its place. If you are gluten-free, opt for gluten-free pasta or use naturally gluten-free noodles like rice noodles or gluten-free ramen noodles. 
• Aromatics: A simple combination of shallot and lots of garlic creates a flavorful base for the chili crisp sauce and helps infuse the garlic throughout the dish. For the best flavor, make sure to use freshly chopped garlic cloves! Garlic powder and dried garlic granules aren’t the same. 
• Mushrooms: Add umami, texture, and earthy flavor to the dish. If you don’t enjoy the flavor of mushrooms, feel free to omit them, or replace them with another vegetable such as snow peas, chopped bell pepper, or leafy greens like spinach or kale. 

For the Chili Crisp Sauce

• Butter: To make this chili garlic noodles recipe vegan-friendly, opt for vegan butter, or if needed, a cooking oil with a high smoke point. We like the vegan butter by Country Crock. 
• Parmesan: Savory parmesan cheese isn’t an ingredient you’d typically find in an Asian-inspired noodle dish but it adds the perfect savory, nutty, salty addition to this Chinese-fusion dish! We love using our homemade Vegan Parmesan cheese, but a store-bought version will work well, too. 
• Spicy chili crisp: This spicy and flavorful Chinese condiment is extremely popular for a reason! It’s versatile, complex in flavor, and adds the perfect fiery kick and crunch to any dish it’s added to. If you’ve never used chili crisp in your home kitchen, it can often be purchased at most large chain grocery stores or in local Asian markets. The brand Laoganma’s is the most widely available, but there are often several brands available. Or, if needed, make your own homemade chili garlic sauce, try this Spicy Chili Oil with Crispy Bits. 
• Soy sauce: Regular soy sauce adds a savory, salty, umami-rich flavor to the sauce. If you are gluten-free, opt for tamari. 
• Hoisin sauce: Adding a bit of hoisin sauce helps balance the savory and spicy flavors with a bit of sweetness. Not all hoisin sauce is vegan so be careful to purchase a vegan brand. If you are gluten-free, try this hoisin sauce. 
• Lime: Freshly squeezed lime juice adds a final boost of acidity that balances all of the flavors and enhances the savory ingredients. Feel free to serve with additional lime wedges to taste!

Equipment Needed

• Large pot
• Large skillet with high sides or a wok
• Spatula

How to Make Spicy Chili Garlic Noodles

1. Cook the pasta. Bring a large pot of water to a boil. Once boiling, generously salt the water, then cook the pasta on the lower end of the cooking spectrum. For example, if the estimated cooking time on the package instructions is 8-10 minutes, cook the noodles for 8 minutes. Before draining, reserve 1 cup of pasta water and set aside. 
2. Sauté the shallot. ​While the pasta cooks, melt 3 tablespoons of butter in a large skillet or wok over medium heat. Add in the shallot and cook, stirring frequently, until softened and fragrant, about 2 minutes. 
3. Add the mushrooms and garlic. ​Stir in the mushrooms and garlic and cook, stirring occasionally, for about 3 minutes. Then, lower the heat and add the remaining butter, heating until melted. 
4. Whisk in the chili crisp. ​Add the chili crisp, soy sauce, hoisin, and vegan parmesan and whisk until the sauce is emulsified. 
5. Add the pasta. Add the cooked pasta noodles and toss to coat. If the sauce needs more liquid, slowly add the starchy pasta water until your desired consistency. 
6. Season and serve. Remove the spicy chili garlic noodles from the heat and stir in the lime juice. Top with scallions, freshly chopped cilantro, and toasted sesame seeds, then season with salt and black pepper to taste and enjoy! 

Serving Suggestions 

As is, these noodles are a flavorful and satisfying main that can be enjoyed for a quick lunch or dinner on busy weeknights. If you’re looking for a few simple side dishes that would pair well, here are a few of our favorite ideas: 

• 25-Minute Smashed Cucumber Salad with Edamame
• Vegan Potstickers (Chinese Dumplings)
• Baby Bok Choy with Soy Sauce and Garlic
• Vegan Seaweed Salad

It can also be served with your choice of protein including tofu, tempeh, vegan chicken strips, or vegan beef. 

Storage Instructions

These Chinese chili garlic noodles will keep well as leftovers and would be a great recipe for meal prep. To store, allow the noodles to cool to room temperature then transfer to an airtight container. If storing for meal prep, store in individual serving sizes to easily grab and go. Seal tightly and refrigerate for up to 4 days. 

​We have not tested freezing these chili garlic noodles and would not recommend it. Pasta and similar kinds of noodles do not tend to freeze and thaw well without a change in texture. 

Reheat leftover spicy noodles in individual servings in the microwave or in a skillet until warmed through. If needed, add additional liquid to thin the consistency of the spicy sauce again. 

More Noodle Recipes You May Enjoy:

30 Minute Meals

Thai Red Curry Noodle Soup

Gluten Free

Vegetable Yakisoba (Japanese Noodle stir-fry)

Dinner

Easy Vegetable Stir Fry with Peanut Sauce

Gluten Free

Vegan Filipino Pancit Bihon

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Spicy Chili Crisp Garlic Noodles Recipe

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★★★★★

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: About 6 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

If you’re a fan of spicy food, you’ll love these Spicy Chili Crisp Garlic Noodles! They’re a delicious fusion between Chinese and Italian that’s complex in flavor and complete with a fiery kick. Boldly spiced chili crisp and sweet and savory hoisin sauce combined with garlic butter and al dente pasta – a flavor fusion you didn’t know you needed! 

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Ingredients

• 1 lb. pasta of choice
• 1/2 cup vegan butter, divided
• 1 medium shallot, thinly sliced
• 10 ounces sliced shiitake or oyster mushrooms
• 8 large garlic cloves, minced
• ¼ cup vegan parmesan cheese
• 2 tablespoons spicy chili crisp (plus more for serving)
• 2 tablespoons soy sauce or tamari
• 2 tablespoons vegan hoisin sauce
• Salt and black pepper, to taste
• Fresh lime juice, to taste
• 2 scallions, thinly sliced
• Toasted sesame seeds, for garnish
• Chopped cilantro, for garnish

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Instructions

1. Cook the pasta. Bring a large pot of water to a boil. Once boiling, generously salt the water, then cook the pasta on the lower end of the cooking spectrum. For example, if the estimated cooking time on the package instructions is 8-10 minutes, cook the noodles for 8 minutes. Before draining, reserve 1 cup of pasta water and set aside. 
2. Sauté the shallot. ​While the pasta cooks, melt 3 tablespoons of butter in a large skillet or wok over medium heat. Add in the shallot and cook, stirring frequently, until softened and fragrant, about 2 minutes. 
3. Add the mushrooms and garlic. ​Stir in the mushrooms and garlic and cook, stirring occasionally, for about 3 minutes. Then, lower the heat and add the remaining butter, heating until melted. 
4. Whisk in the chili crisp. ​Add the chili crisp, soy sauce, hoisin, and vegan parmesan and whisk until the sauce is emulsified. 
5. Add the pasta. Add the cooked pasta noodles and toss to coat. If the sauce needs more liquid, slowly add the starchy pasta water until your desired consistency. 
6. Season and serve. Remove the spicy chili garlic noodles from the heat and stir in the lime juice. Top with scallions, freshly chopped cilantro, and toasted sesame seeds, then season with salt and black pepper to taste and enjoy!

Notes

• This recipe is adapted from our miso garlic butter pasta.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Entree
• Method: Stovetop

Keywords: pasta, dinner, spicy, garlic

The post Spicy Chili Crisp Garlic Noodles appeared first on Sweet Simple Vegan.