We love pasta around here. Are you a pasta fan? I usually like to have pasta night for one of our weekly dinners. I always have all kinds of pasta in the pantry for whenever a pasta craving occurs. My newest pasta recipe to add to my pasta night collection is this earthy Vegan Mushroom Penne Pasta. To keep this pasta gluten-free I used the brown rice pasta from Trader Joe's.

This pasta is full of mushroom goodness. Mushrooms are one of my favorites and really shine in this easy and simple pasta sauce. Mushrooms make up the bulk of the sauce while a little non-dairy milk creates a creamy element to the sauce. For a cheesy element, a little bit of nutritional yeast is added to the sauce. If nutritional yeast isn't something that you typically use in your recipes, I highly recommend giving it a try. It has this magical quality to add a cheesy flavor to a recipe without adding any cheese!

To enhance the natural earthiness of the mushroom, fresh thyme adds another layer of earthiness to the sauce. I find that when using gluten-free pasta, the sauce has a tendency will thicken up as the pasta sits if you aren't serving this right away.  If this happens and you want a more liquidly sauce, simply add in a splash of veggie stock. If you have no problems with gluten, feel free to use your favorite kind of penne pasta.

This Vegan Mushroom Penne Pasta is a must for any mushroom lover out there. It is earthy, comforting, and a very satisfying vegan dinner option for pasta night. It comes together fairly quickly; perfect for a weeknight meal! Let me know if you make the recipe by leaving a comment or tagging me on Instagram using #thymeandlove!

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Vegan Mushroom Penne Pasta

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Earthy mushrooms are the star of this Vegan Penne Pasta. For a gluten-free option, use your favorite gluten-free penne pasta.

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Ingredients

• 1 Pound Penne Pasta {Gluten Free if needed}
• 2 Tablespoons Olive Oil
• 1 Pound Cremini Mushrooms, cleaned and sliced
• 1 Small Yellow Onion, finely diced
• 1 Large Carrot, grated
• 3 Garlic Cloves, minced
• 2 Tablespoons Freshly Chopped Thyme
• ¼ Cup Tomato Paste
• ½ Cup Dry White Wine
• 1 Cup Unsweetened Soy Milk
• 1 ½ Cups Vegetable Stock
• 2 Tablespoons Nutritional Yeast
• Salt and Pepper to taste

Instructions

1. Bring a large pot of water to a boil and salt the water. Add the pasta and cook until al dente, according to package directions. Drain the pasta, reserving 1 cup of the pasta cooking water.
2. Meanwhile, start the mushroom sauce. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the fresh mushrooms and cook until browned, 10-12 minutes.
3. Meanwhile, in another saucepan, heat the soy milk to just until it is barely simmering. Remove from heat; cover.
4. When the creminis are cooked, add in the carrot, onion, garlic, and thyme to the mushrooms. Season with salt and pepper. Cover and cook, stirring, for 5 minutes. Stir in the tomato paste for 2 minutes, until the tomato paste is fragrant.
5. Deglaze the pan with the white wine, cook for 2-3 minutes, until most of the wine has been cooked out. Pour in the soy milk, vegetable stock and add the nutritional yeast. Cover and cook at a simmer until the pasta is cooked.
6. Add in the cooked pasta and add a splash of the pasta cooking water. Add salt and pepper to taste.

Did you make this recipe?

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Xo Jeni