This post is all about Roasted Garlic & Mushroom Farfalle Pasta
So let’s talk about this vegan roasted garlic & mushroom pasta! Please tell me that you have all had the chance to eat at The Cheesecake Factory at least once??? Not exactly one of the healthiest places but it has it’s merits. It’s also not very vegan friendly, but I haven’t always been vegan. When I was a kid it was one of my family’s favorite restaurants.
We don’t have one near us now so I haven’t been in years, but when we used to eat there my mom and I both loved this one dish they had. Their bowtie pasta with this yummy roasted garlic cream sauce that leaves you wanting to keep going back in for more even when you’re stuffed to your limit. It also doesn’t help that the portion sizes they serve at CF are enough for about four people (not that I’m complaining, hello leftovers!). Obviously it’s nowhere close to being a vegan dish, but that doesn’t mean it can converted at home. ;P
Roasted garlic is sort of the star component to this sauce and it’s so, so easy to do. If you aren’t already going to be using your oven for another purpose though, it does seem a bit wasteful to heat the whole thing just for a head or two of garlic and that’s why I love using a toaster oven that heats a much smaller space.
Every time I use roasted garlic I have one of those hand-to-forehead moments wondering why I don’t do it more. Then there is something about combining it with all of these flavors that makes the finished dish irresistible. Pasta would definitely be near the top of my weakness list and this is one of my all time faves!
FAQs for How to make Vegan Roasted Garlic & Mushroom Farfalle Pasta:
Can I use a different kind or shape of pasta noodles?
Can I skip or substitute the mushrooms and peas?
Yes. You can trade them out for any veggies. I love using broccoli or zucchini in this recipe.
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Roasted Garlic & Mushroom Farfalle Pasta (Vegan)
Pasta is such a quick and easy weeknight meal. This one especially will always be a crowd-pleaser.
- 1 tablespoon olive oil
- 1 head garlic
- 1 small onion diced
- 1/4 cup dry white wine
- 1/4 cup coconut milk
- 1 cup plain cashew yogurt you can sub any plant-based yogurt
- 4 cups Portobello mushrooms, sliced
- 1/4 cup nutritional yeast
- 1 cup shelled spring peas
- 12 ounces farfalle bow tie pasta, cooked according to package
- Sea salt and cracked black pepper to taste
Preheat the oven [a toaster oven is best if you've got it] to 400 degrees F (200 C). Take the head of garlic and use a serrated edge knife to slice off the top just enough that you're exposing the garlic cloves a bit. Place the garlic on a piece of foil and drizzle with olive oil (about a tablespoon), then wrap foil around the head and place it on a small baking tray. Roast it in the oven for 30 to 35 minutes until the garlic feels really soft. when you press on the outside. 2. Let it cool, then gently squeeze the bulb and the cloves of garlic should pop right out. Place the cloves in a small bowl and mash with a fork, then set aside.
In a large, high-sided skillet cook the onion for 4 to 5 minutes until translucent. Now add the roasted garlic and pour in the white wine to deglaze the pan. Stir to loosen anything stuck to the pan and allow the wine to mostly evaporate, then reduce heat to lowest setting.
Add in the mushrooms and coconut milk and continue stirring until the sauce begins to thicken slightly and mushrooms start to cook, then add in the cashew yogurt, nutritional yeast and stir until evenly mixed. Season sauce to taste with salt and pepper.
Add the peas and stir over medium high until heated through. Lastly, add the pasta and stir well to coat in sauce. Simmer over low heat for about 5 minutes until hot. Serve and enjoy.