Creamy Milkadamia Mushroom Pasta

Unsweetened macadamia milk can make a light, silky pasta sauce when it is thickened with a small roux and paired with deeply browned mushrooms.

Recipe at a Glance

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 12 ounces fettuccine or linguine
• 2 tablespoons olive oil
• 12 ounces cremini mushrooms, sliced
• 1/2 teaspoon kosher salt, plus more for pasta water
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups unsweetened macadamia milk, such as Milkadamia if available
• 1/3 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

How to Make Creamy Milkadamia Mushroom Pasta

1. Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and salt and cook 7 to 9 minutes until well browned.
3. Reduce heat to medium. Add garlic and cook 30 seconds. Sprinkle flour over the mushrooms and stir for 1 minute.
4. Gradually stir in macadamia milk. Simmer 3 to 5 minutes until lightly thickened. Stir in nutritional yeast, Dijon, lemon juice and pepper.
5. Add pasta and toss. Use reserved pasta water as needed until the sauce coats the noodles. Finish with parsley.

Recipe Tips

• Use unsweetened, unflavored macadamia milk; vanilla-flavored milk will not work here.
• Brown mushrooms before adding garlic so they develop flavor instead of steaming.
• Nutritional yeast adds savory depth but can be reduced if you prefer a milder sauce.

Storage and Reheating

Refrigerate up to 3 days. Reheat gently with a splash of macadamia milk or water.

Frequently Asked Questions

Is this recipe vegan?

It is vegan if you use egg-free pasta and a plant-based macadamia milk.

Can I use another plant milk?

Yes. Unsweetened oat or cashew milk can work, though the flavor and thickness will vary.

Yummy Original recipe developed for Yummy.info.