Vegan creamy mushroom pasta with a luscious sauce and an Asian twist. It’s quick and easy to make and a perfect addition to your weekly meal rotation!
- 2 tbsp vegan butter
- 3 cloves garlic
- 200 g cremini mushroom
- 200 g shimeji mushroom (or other mushrooms of choice)
- 2 tbsp red pepper paste (I use harissa, you can also use gochujang)
- 1 tbsp soy sauce
- 100 ml vegan cooking cream (I recommend soy or oat-based)
- 100 ml water (preferably the water from the noodles)
- 3 servings of noodles (you can use udon noodles, Taiwanese knife cut noodles, instant ramen noodles or pasta of choice)
- Chopped scallions
- Sesame seeds
- Thinly slice the garlic. Wash and thinly slice the cremini mushrooms. Wash and chop off the ends of the shimeji mushroom.
- Cook the noodles according to the package instructions. Drain the noodles, keeping the cooking water.
- In a pan, add 1 tbsp of vegan butter, then the mushrooms. Sautée the mushroom until golden brown on both sides and crispy.
- Add in the remaining vegan butter and garlic. Mix together.
- Add in the red pepper paste and soy sauce and stir fry for 1 minute. Mix together to coat the mushroom in the sauce.
- Add in the vegan cooking cream and cooking water from the noodles. Mix everything together until the sauce turns an orange color and reaches the consistency that you like. Add more water if needed.
- Add the cooked noodles to the sauce and coat to combine. Turn off the heat.
- Transfer to a plate and top with chopped scallions and sesame seeds.
The recipe keeps well in the fridge for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Fusion, Asian
Keywords: mushrooms, noodles, creamy sauce, asian inspired, vegan