Vegan Morel Mushroom Pasta Recipe
Craving a hearty and flavorful pasta dish that’s also completely vegan? Look no further! This recipe combines the earthy richness of morel mushrooms with the creamy goodness of a vegan Alfredo sauce for a truly indulgent experience. The tender pasta, sautéed mushrooms, and creamy sauce create a symphony of flavors that will satisfy any pasta lover.
Vegan Morel Mushroom Pasta Recipe
Ingredients and Method
Vegan Morel Mushroom Pasta Recipe
- 400 grams linguine
- Salt
- 3 tbsp olive oil
- Pinch of chili flakes
- ½ onion small dice
- 2 garlic cloves minced
- 7 asparagus spears cut into 1” pieces
- 1 small bunch of broccolini
- 1 pound morels rinsed and dried thoroughly
- ½ lemon juiced
- ¼ cup vegan butter divided
- Pasta water
- Vegan parmesan
- Sea salt and cracked pepper
Vegan Morel Mushroom Pasta Recipe
Place morels in a sieve and rinse with water. Place them on a clean kitchen towel and dry thoroughly. Cut large morels in half and keep smaller ones intact. Trim off any woody ends.
Boil water, and add 1 tbsp salt. Cook pasta until al dente. Reserve 1 cup of pasta water.
In a large pan or Dutch oven, heat olive oil and chili flakes over medium-high heat. Add onion and cook until translucent. Add garlic and broccolini. Add a splash of pasta water to get things moving and to help steam the tougher stems. Cook for several minutes.
Add in asparagus. Season with salt and pepper. Add in mushrooms and toss to combine. Cook for 2-3 minutes until morels start to soften. Add in half of the butter. Toss in pasta and lightly toss into the veggies. Add in the remaining butter and a splash of pasta water to emulsify. Grate cheese and toss again. Check for seasoning and serve immediately.
