Vegan Cheesy Sun-Dried Tomato Mushroom Pasta
This superb combination of vegan cheese, sun-dried tomatoes, mushrooms and pasta is so dreamy good! This easy vegan dish is the ultimate comfort food and we can’t get enough!
Servings: 6 Servings
Ingredients
- 1 lb. pasta of choice or gluten-free pasta (4 cups)
- 2 containers Miyoko's cheese spread with sun-dried tomatoes & garlic
- 1/3 cup unsweetened almond milk or vegetable broth could be used as well, add more if needed to thin out
- 2 tablespoons olive oil or vegan butter
- 12 oz baby bella mushrooms sliced, add more if desired
- Optional: 1 8.5 oz jar sun-dried tomatoes julienne cut, use less if you like (I used California Sun Dry Sun-Dried Julienne Cut Tomatoes) Add if you want a double dose of sun-dried tomatoes.
- 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil could also use parsley
- salt
- black pepper
Instructions
- Cook the pasta according to the package directions. Make sure to not overcook! It should be slightly al dente when done. Drain and rinse the pasta with cool water and return it to the pot.
- Heat the olive oil in a large skillet over medium-low heat.
- Add the mushrooms to the skillet and continue to cook until soft and reduced in size, about 7 minutes.
- Season with salt and pepper to taste.
- Add the Miyoko's cheese spread with sun-dried tomatoes & garlic (and ADD extra sun-dried tomatoes if you want a double dose) to the mushroom mixture in the skillet and mix it all together over medium heat to get the cheesy sauce hot & melty before adding the pasta.
- Once it’s hot, add the pasta and stir everything together until the pasta is coated with the cheesy sauce.
- Serve and enjoy!
Notes
- Add more milk or broth if you want your sauce thinner, start with 1/3 cup and add more as you go.
- Want less servings, just divide this sun-dried tomato mushroom pasta recipe in half for 3-4 servings! Easy-peasy!