Vegan Mushroom Pasta

I’m vegan and I can convert any recipe to vegan friendly. Feel free to follow me. I love trying new recipes and add regularly.

3 Tbsp Vegan Butter (45g)

1 Medium Onion White, Yellow or Brown, Finely Chopped

5 cups Cremini Mushrooms (480g) Sliced*

1 Tbsp Crushed Garlic

1 tsp Dried Oregano

4 Tbsp All Purpose Flour

14 ounce Can Coconut Milk (400ml) Full Fat, Unsweetened

⅓ cup Vegetable Stock (80ml)

½ tsp Salt

1 tsp Black Pepper

1 tsp Dijon Mustard

subheading: For the Pasta:

8 ounces Penne Pasta (226g) Dry Weight*

Directions at lovingitvegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer