Creamy Garlic Pasta
Ingredients
The pasta
-
8
ounces
Pasta, linguine or tagliatelle
-
¾
cup
Pasta water
The sauce
-
2
tablespoons
vegan butter
-
3
cloves
garlic, minced or finely chopped
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
2-3
tablespoons
vegan cream cheese
-
2
tablespoons
vegan parmesan, grated
-
½
tablespoon
olive oil
The vegetables
-
½
pound
shiitake mushrooms, cleaned, sliced and stems removed
-
1
cup
grape tomatoes
-
1
tablespoon
freshly chopped basil
Instructions
- Cook the pasta in a large salted pot of water according to package directions for al dente, reserving ¾ cup of pasta water before draining.
- Melt vegan butter in a skillet over medium-high heat, then add garlic, tomatoes, and shiitake mushrooms, cooking for 5-6 minutes until the mushrooms are sautéed and tomatoes start to burst.
- Gently press on each tomato to burst it, then reduce heat to medium-low and add salt and pepper.
- Stir in vegan cream cheese, vegan parmesan, and ¼ cup of reserved pasta water, mixing gently.
- Add the cooked pasta to the skillet, tossing to coat and adding remaining pasta water ¼ cup at a time until the sauce thickens and coats the pasta.
- Taste and adjust seasoning if necessary, then turn off heat and top with fresh basil and olive oil before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
661
Total fat
21g
Total carbohydrates
100g
Total protein
20g
Sodium
836mg
Cholesterol
0mg
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