Comments on: Creamy Vegan Mushroom Pasta

By: Lance-Robert

Lance-Robert — Wed, 28 Jul 2021 02:35:13 +0000

Thank you, Mel. I really enjoyed this and it was a breeze to make. I didn't have any spinach so I used kale (the green curly kind) and it turned out perfectly. Hard to believe a sauce could be that rich and tasty sans dairy. Amazing! I will make this again on a regular basis with kale and double the mushrooms. I will also find other applications for that amazing sauce. Thanks again!

By: Kenzie

Kenzie — Wed, 14 Apr 2021 02:41:50 +0000

I make this recipe almost every week now. Me and my better half(both vegans) devour it. The flavor is absolutely perfect. I never need to change a single thing, besides doubling the recipe for guests. Thank you so much for sharing. This will always be a go to recipe for us!

By: A Virtual Vegan

A Virtual Vegan — Tue, 11 Aug 2020 19:41:35 +0000

In reply to Melanie Faragosa. Thank you. I'm really pleased you enjoyed it!

By: Melanie Faragosa

Melanie Faragosa — Mon, 10 Aug 2020 22:07:42 +0000

Soooooooooo good, it almost tastes like stroganoff...delicious!!!!

By: A Virtual Vegan

A Virtual Vegan — Wed, 06 May 2020 16:58:21 +0000

In reply to Susan Putnam. I'm glad you enjoyed it Susan!

By: Susan Putnam

Susan Putnam — Tue, 05 May 2020 23:32:14 +0000

Great recipe. I had to use some frozen spinach - squeezed extra water out, and used edemame pasta as that is what I had in the cupboard. It has 25 grams of protein per serving..I will definitely make it again.

By: Jennifer

Jennifer — Mon, 06 Apr 2020 02:44:41 +0000

It's hard to find creamy vegan recipes that my husband (who is allergic to nuts) can eat, so I really appreciated this recipe. Made it tonight and we both really liked it. I just made a few tweaks--because of the quarantine I didn't have silky tofu so I subbed firm tofu (but only about 10 oz) plus about 1/4 cup extra soymilk. I also added 2 Tbs of vegan butter (earth balance) to the sauce for creamy richness, and I also added a little fresh squeezed lemon juice at the end to brighten up the flavor--it was yummy. I didn't see the note about adding sauteed mushrooms to the sauce until after I was done cooking, though, and I think that would be a good idea. In fact, my only complaint about the recipe is it needs more mushrooms! I would use at least 16 oz, plus adding some to the sauce. Thanks for the recipe! It will go in my regular rotation. It's great that we vegans can get so much protein from a cream-sauced pasta dish! Plus it's heart healthy!

By: Melissa K.

Melissa K. — Thu, 13 Feb 2020 02:56:46 +0000

Oh, my, this is what I have been searching for! A low-fat pasta sauce that is absolutely incredibly delicious! THANK YOU!

By: A Virtual Vegan

A Virtual Vegan — Mon, 25 Mar 2019 17:44:02 +0000

In reply to Rosa K. If the tofu needs to be pressed it will say clearly in the recipe. If I don't mention it that's because it doesn't need to be pressed. In this recipe the moisture in the tofu is needed to keep the sauce the right consistency.

By: Rosa K

Rosa K — Mon, 25 Mar 2019 17:16:09 +0000

I’ve noticed in your recipes when you use tofu they don’t specify if you are pressing it when using the firm style?.