This Vegan Creamy Mushroom and Caramelized Onion Pasta is the perfect Healthy Holiday Dinner Recipe for entertaining your plant-based, vegetarian, vegan, and carnivore friends and family.
The holidays to me are all about comfort and there is nothing more comforting than a big bowl of pasta sopped up with crusty bread. I’m not vegan, but I will happily take a plant-based pasta over turkey or roast beef any day, especially if it’s as tasty as this Vegan Creamy Mushroom and Caramelized Onion Pasta.
If you’re entertaining this holiday season, being accommodating is really key. So yes, serving a vegan option is really important for our plant-based friends, but my motivation for coming up with this recipe was admittedly quite selfish. “Cream” sauce, sweet caramelized onions, meaty mushrooms, a great source of protein, and lots of noodles is my definition of a perfect meal any time of year. The fact that it’s vegan, dairy-free and easier to make than turkey or a roast is all gravy. ONE main dish that everyone will love? Sign. Me. Up.
How to Make this Vegan Creamy Mushroom and Caramelized Onion Pasta
A good pan full of caramelized onions is my definition of an amazing meal, so it’s usually a great place to start. And believe it or not, letting the onion cook (practically without any help) is probably the “hardest” part of this recipe. Once sweet and caramelized, I add in some beautiful mushrooms, and of course a pack of Yves Veggie Cuisine’s Original Veggie Ground Round for that real meaty experience. This meat swap tastes and feels just like meat so it’s 100% carnivore approved, but is even easier prepare, making it a really convenient source of protein for this hectic holiday season.
For my vegans and dairy-free guests, I then create a super fast cream-free cream sauce using almond milk and a little splash of almond creamer. It’s seriously decadent tasting, but surprisingly light, and perfect for entertaining at the holidays or for a casual cold-weather meal. I made this Vegan Creamy Mushroom and Caramelized Onion Pasta for my hubby and didn’t tell him it was meat-free or dairy-free and he literally ate the entire pan. Like a whole pound of pasta went into his mouth without a single question of its rich “authenticity”. That, my friends, is my definition of an all-around amazing plant-based meal.
Now lovelies, let me know, what are you making for the holidays that is plant based?
Have you tried this Vegan Creamy Mushroom and Caramelized Onion Pasta?
Leave me a comment below with your thoughts!
Vegan Creamy Mushroom and Caramelized Onion Pasta
- To a large skillet, heat 2 tablespoons of oil over medium low heat and add the onions. Cook until a deep amber colour, about 45-60 minutes. Remove from the pan and set aside.
- Add another 2 tablespoons of oil to the pan and add the mushrooms. Cook until lightly browned, about 7 minutes. Add in the Yves Original Veggie Ground Round, garlic and thyme and saute until the garlic is fragrant and the veggie ground round is crumbled.
- In a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow to cook until the sauce thickens, about 4 minutes.
- Pour in the almond creamer and season the sauce with salt and pepper to taste.
- Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
- In another small pan, heat the two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.
- Add the pasta and caramelized onions to the mushroom sauce mixture and toss everything to coat.
- To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.