Some nights call for a dinner that feels luxurious, but comes together quickly and without all the fuss. This creamy mushroom spaghetti is exactly that!
This vegan and gluten free pasta is rich, creamy, and oh so delicious. It has the tasty umami flavor of mushrooms, the woodsy notes of rosemary, and the creamy cheesiness of a classic alfredo, but without all the dairy or gluten! The best part? It’s extremely easy and quick to make!
With a 1 out of 5 on the difficulty scale, and only about 30 minutes from beginning to end, this recipe is perfect for busy weeknights. It’s also great for a cozy night in with a glass of pinot noir (non-alcoholic works too) or really anytime you want a yummy meal without spending a heavy amount of time in the kitchen. All you need is your stovetop and a few pots and pans.
Let’s get to cooking!
What Equipment Do I Need?
- Large Pasta Pot
- Large Saucepan
- Medium-Sized Saucepan
- Spatula or Wooden Spoon
- Cutting Board & Knife
Ingredients
- Chef’s Sampler Mushrooms – I used the large organic pack from Costco.
- Shallot
- Gluten Free Spaghetti – I used the Banza brand to get in some more protein.
- Minced Garlic
- Gluten Free Flour – Any flour should work, but I used the King Arthur brand.
- Canned Unsweetened Coconut Milk
- Vegetable Broth
- Shredded Vegan Italian Cheese – I used Daiya.
- Lemon Juice
- Salt
- Fresh Rosemary
- Extra Virgin Olive Oil
Substitutions
- Extra Virgin Olive Oil – You can also use vegan butter or your preferred cooking oil of choice.
- Shredded Vegan Italian Cheese – Another option is using vegan parmesan like the one from Violife.
Recipe Tips
- For added protein, use a chickpea or other lentil spaghetti. You can also air fry or pan fry some extra firm tofu with gluten free soy sauce and add it to this dish.
- For extra veggies, add some oven-roasted broccoli into the mix.
- This spaghetti would pair well with a slice of gluten free baguette and a side salad.
Recipe
Creamy Mushroom Spaghetti
Ingredients
- 12 oz. chef’s sampler mushrooms
- 1 large shallot diced
- 8 oz. gluten free spaghetti
- 2 tsp. minced garlic
- 2 tbsp gluten free flour
- 1 13.6 fl oz. can of unsweetened coconut milk
- 1/2 cup vegetable broth
- 1/2 cup shredded vegan italian cheese
- 1 tbsp lemon juice
- 1/4 tsp salt
- 4 sprigs fresh rosemary
- extra virgin olive oil for sautéing
Instructions
- Cook the spaghetti according to package directions.
- Rip apart the mushrooms into bite-sized pieces.
- Sauté the mushrooms in extra virgin olive oil, with the rosemary leaves from the sprigs, and over medium heat until softened. Set aside.
- Sauté the shallot and garlic with extra virgin olive oil over medium heat in a large saucepan.
- Add the gluten free flour, lemon juice, salt, coconut milk, and vegetable broth. Stir in all ingredients.
- Bring the sauce to a bubble to thicken. Stir.
- Mix in the cheese.
- Add in the cooked spaghetti and mushrooms. Mix to combine.
- Serve warm!
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