Vegan Pasta Alfredo With Mushrooms

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Vegan Pasta Alfredo With Mushrooms

For a quick & cozy comfort food that the entire family will enjoy, this dish is excellent with a Caesar Salad!


Mushroom Mixture

1 Tbs olive oil
1 Tbs Earth Balance (butter substitute)
3 cups mixed fresh mushrooms, such as Cremini, Shiitake, & White mushrooms, sliced
2 cloves garlic, minced
1/2 tsp sea salt
2 Tbs flat leaf parsley, chopped
dash black pepper
juice from 1/2  lemon


1/2 cup vegan sour cream
2 tsp flour
1 cup vegetable broth or No-Chicken broth
1/2 cup frozen peas
2 Tbs flat leaf parsley, chopped
dash black pepper
dash sea salt

Other Ingredients

1 pkg tri-color corkscrew pasta
juice of 1/2 lemon


In large pot, bring water to boil, add pinch of sea salt and cook pasta until al dente′, drain and set aside.
Meanwhile, in medium skillet, heat olive oil and Earth Balance until melted.
Add mushrooms and garlic and gently sauté until lightly coated and add sea salt and pepper.
Cook until mushrooms are slightly browned, remove from heat and add parsley and lemon juice.
Transfer to a warm plate.
In a small dish combine vegan sour cream and flour, set aside.
In the same pan that the mushrooms were cooked in, add vegetable stock until slightly boiling.
Whisk in sour cream mixture until smooth.
Add peas and stir in mushroom mixture.
Gently toss until mixed and add to pasta, stir in parsley, sea salt, pepper, and lemon juice.
Serve hot!

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