Vegan No Cream Tahini Pasta with Mushrooms


Creamy Vegan Penne

Vegan
Dairy-Free
Eggs-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs61.7g20.6%
of which Sugars5.4g6%
Fats26g40.1%
of which Saturates3.5g17.6%
Proteins18.7g40.6%
Fibers11.4g45.8%

Nutrients Proportions

  • carbs 52%
  • sugars 5%
  • fats 22%
  • saturates 3%
  • proteins 16%
  • fibers 10%
* All data is per serving
Vegan No Cream Tahini Pasta with Mushrooms Preview

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This easy "no cream" vegan pasta is made with mushrooms sauteed in chili, cinnamon, and clove and a delicious sauce with tahini to coat the wholewheat penne. All topped with walnuts for a crunchy finish 😋.

Pasta with creamy mushroom sauce is a great Italian classic but is prepared with cream which is not suitable for vegans or lactose intolerant. In this recipe, instead, we have replaced cream with tahini, a smooth and tasty sesame paste which is perfect to make a vegan sauce. Using wholemeal pasta instead of the plain one boosts your fiber intake and adds a rich texture to the dish.

Prepare this healthy recipe and pack it for your next lunch at work as its provides a nutritious and balanced meal thanks to the combination of mushrooms, sesame and walnuts 👌.

In fact, mushrooms are a great source of plant-based protein and are packed with vitamin D, fibers and minerals. Tahini paste is rich in calcium, vitamin B complex, healthy unsaturated fats, and protein. You can get all the nutritional power of the sesame seeds if you use organic and un-hulled tahini. Finally, walnuts provide essential omega-3 fatty acids and iron.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
Extra Virgin Olive Oil3 tbsp
Onion50 g
Garlic Cloves2
Chillies1 tsp
Oregano1 tbsp
Cinnamon1 pinch
Clove1 pinch
Mushrooms300 g
Salt to taste
White Wine20 mL
Tahini4 tbsp
Walnuts40 g
Wholewheat Penne350 g

step 1

In a large saucepan, heat the extra virgin olive oil and add finely chopped onions and garlic cloves sliced in half. Next, add the chillies, oregano, cinnamon and clove.

Sizzle for 5 minutes or until the onion turns transparent and lightly golden. Then, remove the garlic cloves.

Wash and slice the mushrooms and add them to the onion and spices. Season with salt. Pour white wine and allow it to evaporate for 2 minutes at high heat without the lid.

Then, cover and cook the mushrooms on medium heat for 8 minutes stirring occasionally.

Step 1 Image 1

step 2

Remove the lid to allow water released by the mushrooms to cook off. When the sauce is reduced, spoon in the tahini paste and add chopped walnuts.

Stir well to incorporate the sesame paste until you get a creamy sauce and then remove from the heat.

Step 2 Image 1

step 3

Bring the water to a boil in a separate pan and add coarse salt according to taste.

Cook the pasta according to packet instructions and make sure it is cooked al dente, which means firm to the bite.

Next, drain the pasta and combine it with the mushroom and tahini cream.

Remember to save some of the cooking water as you drain the pasta. In fact, this salty and starchy water helps to thicken the sauce and adds flavor.

Stir well and enjoy this creamy vegan mushroom pasta with a sprinkle of chilli flakes and walnuts pieces!

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Step 3 Image 1

Foodacious Tips

We recommend chestnut mushrooms for this recipe as they have better flavor and texture than white mushrooms, but you can use even better varieties like portobello or porcini mushrooms.