Creamy Tahini Mushroom Pasta

Creamy Tahini Mushroom Pasta

Last weekend, I picked up some fresh mushrooms from our mushroom tent at the local farmer’s market, which inspired me to create al dish that’s both comforting and nutritious. This recipe is perfect for a cozy dinner or a sophisticated lunch. The combination of shiitake and enoki mushrooms provides a wonderful mix of earthy and delicate flavors. The creamy sauce perfectly clings to the gluten-free pasta, making each bite a burst of umami goodness.

Mushrooms are a great source of antioxidants, vitamins, and minerals, including selenium, potassium, and vitamin D. They are known for their immune-boosting properties and can help reduce inflammation in the body. Combined with the creamy, nutty goodness of tahini, which is rich in healthy fats, protein, and essential nutrients like calcium and iron, this dish becomes a powerhouse of nutrition.

Whether you’re following a vegan or gluten-free diet, or simply looking for a delicious and healthy pasta option, this Creamy Tahini Mushroom Pasta is sure to become a favorite. It’s easy to prepare and packed with flavor, making it an ideal choice for both weeknight dinners and special occasions. Garnish with a sprinkle of sesame seeds and extra green onions for an added touch of freshness and crunch.

Creamy Tahini Mushroom Pasta

Print Recipe

Ingredients
  

  • 2 tbsp vegan butter
  • 4 cloves garlic chopped
  • 4 green onions + more for serving chopped
  • 1 cup shiitake mushrooms sliced
  • 1 cup enoki or beech mushrooms sliced
  • 1/4 cup GF soy sauce or tamari
  • 1/2 cup almond milk or any non-dairy milk
  • 1 tbsp miso paste
  • onion powder to taste
  • garlic powder to taste
  • 2 tbsp tahini
  • 1 box GF pasta
  • sesame seeds to serve

Instructions
 

  • Cook GF pasta as directed and set aside.
  • Satay vegan butter in a pan over medium heat. While the butter is melting, chop garlic cloves and green onions and add to pan.
  • While garlic and green onions are cooking, wash and slice the mushrooms. Add the mushrooms to the same pan followed by the GF soy sauce, almond milk, miso, garlic and onion powder, and tahini. Cook for about 2-minutes.
  • Pour in the GF pasta and stir to combine. To make pasta extra creamy, add additional milk and vegan butter and adjust the seasoning as you go.
  • To serve, top with additional green onions and sprinkle over sesame seeds.