VEGAN CREAMY MUSHROOM PASTA RECIPE | DAIRY FREE ALFREDO CREAM SAUCE | FAST VEGAN DINNER IDEA

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LEARN HOW TO MAKE A DAIRY FREE VEGAN ALFREDO CREAM SAUCE AND MUSHROOM PASTA

LAY HO MA!! Pasta is definitely a comfort food of mine. It’s easy to make, there are infinite possibilities, and its absolutely delicious. Join me in this episode and learn how to make an easy vegan creamy mushroom pasta recipe. Let’s begin.

Ingredients:
1/2 lb cremini mushrooms
2 pieces of garlic
1 portion pasta
few drizzles of olive oil
generous pinches of pink salt
pepper
few sprigs fresh thyme
1/2 cup cashews (soak these overnight if you don’t have a high powered blender)
1/2 cup water
few sprigs fresh parsley

Directions:
1. Bring a pot of water to boil for the pasta
2. Finely slice the mushrooms and peel the garlic
3. Cook the pasta to package instructions
4. Heat up a sauté pan on medium high heat. Drizzle in some olive oil
5. Add in the mushrooms and garlic. Season with salt and pepper. Sauté for 2-3min, then turn the heat to low
6. Transfer the garlic to the blender. Add some fresh thyme to the pan and give it a stir
7. Add the cashews and water into the blender along with a generous pinch of salt and pepper. Drizzle in some olive oil and blend on high until liquified
8. Heat the sauté pan back up to medium and add 1/2 cup of pasta water
9. Transfer the pasta to the sauté pan and add in the cream sauce
10. Give the pasta a good stir and turn off the heat (don’t over cook or it will become dry)
11. Plate and garnish with fresh chopped parsley, fresh cracked pepper, and a final drizzle of olive oil

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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https://youtu.be/09q_CT-xVlM

Comments

Yeung Man Cooking says:

LAY HO MA!! Hope you’re having a great day! Did you get that in the intro “so mush-room for more” 😅 too much! By the way if you’re new here, welcome! Pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today http://www.yeungmancooking.com happy cooking 👨🏻‍🍳

Amanda B says:

I’m definitely going to try this! It looks so good!

Athiramdas says:

Gonna try this. Looks yummy and easy

rabbit_scribe says:

I used to have a similar nonvegan recipe. Will definitely try this. I used to add a couple of teaspoons of dry sherry, which IMO is great with mushrooms.

Shirley Edun says:

Never loved pasta until I tried this recipe. Omg to die for! hid the leftover from my family, heard them asking amongst themselves where the rest of the pasta was. LOL

mary handley says:

I made this the other day… with what I had on hand. I added about half of a small steamed Asian sweet potato to the sauce,
Because I needed to use it up, it was lovely. Easy dish for a lunch or dinner.

T. J. Walker says:

Looks so delish and easy to make. I know what I'm having for dinner tonight.

MARYANNE VITALE says:

I'm going to try this for my dinner tomorrow. I so enjoy your site!!

MD MD says:

I do not miss dairy one bit!! Thanks so much!!

Shashank Shekhar says:

made the recipe, it is so easy and so tasty 🙂 thanks @Yeung Man Cooking . Got the book as well, my wife is vegan so its pretty cool to have so many vegan recipes

Viji Kumar says:

Mmmmm mouth watering looks so delicious 😋 all your recipes are so amazing thank u

rita rodrigues says:

Oh I love this, def my go to from now. Ty Houston, Tx

Alvarado’s says:

Hi. I’m Mexican, I love your recipes 😋

Diane The sky's the limit says:

I’m making this thanks looks delicious 😋

SheDa Kid says:

This was delicious. I used almond milk instead of water, and added a tablespoon of nooch to my cashew emulsion. Very yummy!!

Tara Sybnios says:

Just an idea since I don't have cashews at the moment do you think you could substitute cashews with raw peanuts? I have tried of course already the recipe as it is and it is indeed delicious! 🙂 🙏

Julie's Jungle says:

I am pregnant and everything looks so delicious, I don't know what to cook first. Will definitely try this one! Thanks for the great videos

Amy אָהַב says:

WIL! Wearing that black shirt, I was SO ready for you to slurp that pasta like everyone in Japan! I would guarantee your cream splashes on that black shirt would have been masterful artistry…perfectly in line with everything else you do! ❤️

Amy Salieri says:

It looks so delicious! Can't wait to try this at home <3

ZENAIDE MARIA DEL'PIERO says:

😍😍😋

Meow M says:

Could you use cashew milk instead of waiting for the cashews to soak overnight?

amisha brahmbhatt says:

Could you please give name of vegan noodle or eggless noodle which are available in Australia. Thanks

Nesha Dhanjal says:

That looks so delicious, only just started following you. Wow your food is amazing 👏

Corina Lee says:

You rock 👍

nicadrmar says:

Let me start by saying this has quickly become one of my fav vegan cooking channels. I’m new to veganism and still not completely converted over, but your food has shown me how quick, easy and flavorful it can be. I don’t even miss the meat. I made this dish a few minutes because I had everything on hand and wow! I only tweaked a couple of things to my taste like a little bit more garlic, added nutritional yeast, onion powder and a umami mushroom seasoning to the sauce, but otherwise followed the recipe to the letter. Very very good and took 15 min tops. Thank you Chef!! I will be purchasing your book.

Debora Alexis says:

Omg goodness what a amazing dish!! And yes easy as pie!!😍😍
Thanks!

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