Creamy Vegan Chestnut and Mushroom Pasta

This luxurious vegan pasta dish delivers restaurant-quality creaminess without a drop of dairy. The combination of earthy mushrooms and sweet chestnuts creates an unexpectedly rich and satisfying sauce that will make you forget all about traditional cream-based pasta dishes. With its silky texture and complex flavors, this recipe proves that plant-based cooking can be both indulgent and wholesome.

Ingredients

For the Pasta:

• 200g pasta (tagliatelle or fusilli) / 2 cups uncooked or 7 ounces

For the Chestnut Mushroom Sauce:

• 1 small onion / about 150g
• 1 clove garlic
• 200g brown mushrooms / 2¼ cups sliced or 7 ounces
• 150g pre-cooked chestnuts (vacuum-packed) / 1 cup chopped or 5¼ ounces
• 150ml oat or soy cream / ⅔ cup
• 1 tsp mustard / 5g
• 1 tsp soy sauce / 5ml
• 1 tbsp oil for frying / 15ml
• Fresh thyme sprigs (optional)
• Salt and pepper to taste
• A squeeze of lemon juice or splash of white wine (optional)
• Roasted walnuts or nutritional yeast flakes for garnish (optional)

Instructions

Preparing the Pasta

1. Bring a large pot of salted water to boil and cook the pasta according to package instructions until al dente.
2. Reserve ½ cup of pasta cooking water before draining.
3. Drain the pasta and set aside.

Making the Chestnut Mushroom Sauce

4. Finely dice the small onion and mince the garlic clove.
5. Heat oil in a large skillet or pan over medium heat.
6. Add the diced onion and sauté for 3-4 minutes until translucent and softened.
7. Add the minced garlic and cook for another minute until fragrant.

Adding the Mushrooms

8. Slice the brown mushrooms into even pieces, about ¼ inch thick.
9. Add the sliced mushrooms to the pan and sauté for 5-6 minutes until they release their moisture and become golden brown.
10. Season the mushrooms with a pinch of salt and pepper while cooking.

Creating the Creamy Sauce

11. Roughly chop the pre-cooked chestnuts into bite-sized pieces.
12. Add the chopped chestnuts to the pan and cook for 2-3 minutes to warm through.
13. Pour in the oat or soy cream and stir to combine.
14. Add the mustard and soy sauce, stirring well to incorporate.
15. If using, add a squeeze of lemon juice or splash of white wine for brightness.

Combining and Finishing

16. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
17. Add the cooked pasta to the sauce and toss to coat evenly.
18. If the sauce seems too thick, add a splash of the reserved pasta water to achieve the desired consistency.
19. Taste and adjust seasoning with salt and pepper as needed.
20. Garnish with fresh thyme leaves, roasted walnuts, or nutritional yeast flakes if desired.

Time and Serving Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4 people
Nutrition per serving: Approximately 420 calories, 12g protein, 6g fiber, rich in B vitamins and potassium

Why This Recipe is Healthy and Delicious

This vegan chestnut and mushroom pasta offers incredible nutritional benefits while delivering maximum comfort food satisfaction. Chestnuts are naturally low in fat and provide complex carbohydrates, vitamin C, and essential minerals like manganese and copper. Unlike other nuts, chestnuts have a unique starchy quality that contributes to the sauce’s naturally creamy texture.

The mushrooms add umami depth while providing selenium, potassium, and B vitamins, particularly riboflavin and niacin. They’re also naturally low in calories but high in flavor, making this dish satisfying without being heavy. The plant-based cream keeps the dish dairy-free while maintaining the luxurious mouthfeel that makes this pasta so appealing.

This recipe demonstrates how creative plant-based cooking can transform simple ingredients into something extraordinary. The combination of textures and flavors creates a sophisticated dish that’s perfect for both weeknight dinners and special occasions, proving that vegan comfort food can be every bit as indulgent as traditional recipes.