Creamy Mushroom Pasta (Gluten-Free and Dairy-Free)
Last weekend my friend Biz and I headed to the Green City Market in Chicago for a spring farmers market haul. It’s definitely the largest farmers market in the city and I am so happy it’s back! It was so fun going with Biz because we split a lot of items I normally wouldn’t buy myself. We hit up the River Valley Ranch Farm and split a bag of mixed mushroom (shiitake, oyster and cremini mushrooms). I knew immediately I wanted to make Creamy Mushroom Pasta and make it gluten-free and dairy-free!
How do you make Creamy Mushroom Pasta gluten-free and dairy-free?
Use gluten free pasta instead of wheat flour (I used Jovial egg tagliatelle brown rice pasta)
Replacing dairy milk or cream with cashew milk
To be honest, I make my own cashew milk (soaked raw cashews + water, blended in the Vitamix and strained through a mesh produce bag). I think the homemade cashew milk is definitely creamier than store bought cashew milk. However if you use store bought cashew milk, just let the milk reduce and simmer until it gets thick and creamy. Also, I would recommend buying cashew milk over almond milk. Why? 1) I think it’s creamier and 2) I think it has the most neutral taste of all the nut milks. If you’re not dairy free, then definitely add the parm! It’s so good but you don’t “need” it.
If you aren’t dairy-free or gluten-free, I would still 100% recommend making this Creamy Mushroom Pasta. I know a lot of food bloggers pitch that dairy free recipes are just as good as “the real thing.” In many cases, it’s simply not true. Vegan cheese does not taste like real cheese, I’m sorry (#notsorry). However, this Creamy Mushroom Pasta is actually rich and you can’t tell the difference between the cashew milk and cow’s milk in this dish. The combo of shallots, garlic, sauteed mushrooms and white wine brings so much flavor to the party you’re not going to miss the dairy!
Prep Time
10 min.
Cook Time
20 min.
Total Time
30 min.
Ingredients
2 tsp ghee
1 each shallot sliced
½ pound mixed mushrooms (cremini, shiitake, oyster, maitake) sliced
2 each garlic cloves chopped
2 each thyme sprigs
½ cup white wine
½ cup unsweetened cashew milk
½ cup vegetable stock (or chicken stock)
1 tsp mushroom powder optional
6 oz gluten free pasta I like Jovial brand
2 tbsp basil chiffonade (or sliced or torn)
2 tbsp grated parmesan cheese optional
avocado oil spray
salt
freshly ground black pepper
Cooking instructions
Heat a saute pan over medium-low heat and add ghee. Once the ghee is melted, add the sliced shallots and cook until soft and translucent, about 3-4 minutes.
Turn the pan up to medium-high heat and spray with avocado oil spray. Add the mixed mushrooms and sauté until brown, about 5-7 minutes. Season with salt and freshly ground black pepper.
Turn the heat down to medium and add the chopped garlic and thyme sprigs. If the pan is dry, spray with more avocado oil spray.
Add white wine and turn the heat to low and simmer. Once the wine has reduced add the cashew milk, vegetable stock and mushroom powder (if using). Season with salt and freshly ground black pepper. Allow the sauce to simmer and until thickened and creamy. About 2-3 minutes.
While the sauce is simmering, cook the pasta until 2 minutes shy of al dente (it will still have a bite). Don't worry the pasta will continue to cook in the sauce.
Add the pasta directly to sauce and ¼ cup of pasta water to help loosen the sauce. If the sauce is still a little tight you can add another ¼ cup of pasta water at a time.
Simmer the pasta and the sauce together for 2-3 minutes until the pasta is al dente and the sauce is reduced and creamy. Season with salt and freshly ground black pepper
If you’re not dairy free, add the parmesan cheese. Finish with basil and enjoy!
