Many are convinced that pasta invariably contains eggs and, although it is true that a few traditional Italian pasta dishes are made with egg pasta, the standard pasta that the Italians eat every single day is, in fact, egg-free. To enjoy this great vegan recipe by The Vegan Corner, pick up some dry pasta in your local supermarket: the vast majority will be eggless.

Creamy Mushroom Pasta
(© The Vegan Corner)
Creamy Mushroom Pasta
Print Recipe
Nutrition Facts
Pasta with a creamy mushroom sauce
Amount Per Serving
Calories 506 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 106mg5%
Potassium 918mg26%
Carbohydrates 92g31%
Fiber 8g33%
Sugar 12g13%
Protein 20g40%
Vitamin A 1237IU25%
Vitamin C 27mg33%
Calcium 146mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Pasta with a creamy mushroom sauce

A tasty vegan pasta dish
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: British
Servings: 2
Calories: 506kcal
Author: The Vegan Corner

Equipment

  • Frying pan
  • Saucepan

Ingredients

  • 200 g pasta uncooked
  • 240 g tomatoes diced
  • 140 g onions diced
  • 140 g mushrooms diced
  • 120 ml soy milk
  • 2 tbps vegan cream
  • 10 fresh sage leaves chopped
  • Salt and black pepper

Method

  • Place a non-stick frying pan onto a medium heat, and tip in the onions, the mushrooms, the tomatoes, the sage, the milk and the black pepper, stir, and cook the ingredients for about three minutes.
  • To complete the sauce, add in the vegan cream, stir it in, and add salt to taste. If you see that the sauce is getting dry, add in some extra milk or water as needed.
  • Cook the pasta as instructed on the packet, and as soon as it is ready, drain it, add it into the pan with the sauce, and stir the ingredients together to obtain the final dish.

Nutrition

Calories: 506kcal | Carbohydrates: 92g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Sodium: 106mg | Potassium: 918mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1237IU | Vitamin C: 27mg | Calcium: 146mg | Iron: 3mg

Recipe taken from The Best of The Corner – Proven to Be Good (e-book) by The Vegan Corner.

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