This Date Night Pasta comes together in less than 30 minutes and is loaded with flavour! It’s made with burst tomatoes, sautéed shiitake mushrooms and garlic in a creamy, inviting pasta!
1/2lbShiitake mushroomscleaned, sliced and stems removed
1cupsimilarly sized grape tomatoesI love to get a colour assortment
8ouncesPastalinguine or tagliatelle
2tablespoonsvegan butter
3clovesgarlicminced or finely chopped
1/2teaspoonsea salt and ¼ teaspoon ground black pepper
2-3tablespoonsvegan cream cheese
2tablespoonsvegan parmesangrated
3/4cupPasta water
1tablespoonfreshly chopped basil
½tablespoonolive oilthe best kind you can get
Instructions
Bring a large salted pot of water to a boil. Cook pasta according to package directions to al dente. Reserve 3/4 cup of the pasta water.
In a pan over medium high heat, heat the vegan butter. Add the garlic, tomatoes and shiitake mushrooms, stirring together. Cook for about 5-6 minutes, until the mushrooms are sautéed down and the tomatoes are looking slightly wilted and ready to burst. Using your spatula or wooden spoon, gently press on each tomato to slightly burst it. Lower the heat to medium low and in the sea salt and the ground black pepper. Stir to combine.
Stir in the cream cheese, vegan parmesan and ¼ cup of the pasta water. Stir gently but swiftly to combine.
Add in the pasta, then the rest of the reserved pasta water ¼ cup of the time, stirring to combine and create a creamy sauce. The pasta will soak up most of the water, while thickening the sauce.
Taste the sauce and add more sea salt or black pepper if desired.
Turn off the heat, top with basil and drizzle the olive oil over. Serve the pasta with extra vegan parmesan on top. Enjoy!
Notes
Notes
Like I said – use the best ingredients that you can find for these! Fresh and organic is always best and will shine through!
If you’re gluten free, just use gluten free pasta!
The longer you let the pasta sit, the more pasta water you may need to keep the sauce creamy.