More VegFest Love: A Recipe for Creamy Mushroom Pasta

Fall means warming dishes. Fall means sweaters and jeans and boots. Fall means apple picking and pumpkins and Lordy, soups, stews, and chilis. And this fall if you’ve been inspired by VegFest like many of the thousands who attended likely were and you’re feeling adventurous, maybe it means Jaime K’s Creamy Mushroom Pasta.

Vegan Rigatoni with Creamy Mushroom Sauce from Bethlehem VegFest's Cookbook




  • 1/2 box pasta, cooked, put aside
  • Olive oil, enough to lightly coat pan
  • 16 oz. Portabella mushrooms, sliced (2 standard 8 oz. packages)
  • 1 medium white onion
  • 1 large shallot
  • 1 clove garlic, grated
  • 1/3 cup white wine
  • 1/2 cup almond milk (or other creamy, nondairy milk)
  • About 8-10 bay leaves
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. flour

Cook the pasta and set aside. Cut the onion in half lengthwise, put flat side down, and run knife through onion to create half-moon slices. Do the same with the shallot.

In a large skillet or pan, heat enough olive oil to coat the bottom, and add onion and shallots. Reduce heat to medium-low. Onions and shallots should get soft and translucent, not brown.

Add grated garlic and mushrooms. Add white wine and turn heat back up to medium, stir and heat through.

Heat up the almond milk in a mug before adding to the pan (or else it will be really cold and cool down the pan), and stir in. Let everything bubble and simmer.

Add bay leaves, nutritional yeast and flour. Use a whisk to stir the dry ingredients into the pan, making sure there are no lumps stuck to the mushrooms. Turn heat back down to a low simmer. Stir every few minutes, and sauce will thicken.

Add pasta to the pan and stir together, or spoon mushroom mixture over plated pasta. Salt to taste!

Recipes reprinted courtesy of VegFest, the Downtown Bethlehem Association, and Jamie Karpovich a.k.a. Save the Kales.

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