This is the creamy, umami-packed pasta of your dreams! If you’re gluten-free, you can use gluten-free noodles or if you’re not into eating refined carbs, try a whole wheat pasta or lentil-based pasta. The recipe calls for oat milk because it is one of the creamiest plant-based milks. If you can’t find it, substitute with “lite” canned coconut milk.
10ouncesmixed mushrooms,sliced (I used 80% cremini mushrooms and 20% oyster mushrooms)
1/2teaspoonkosher salt + more to taste
Freshly cracked lack pepper to taste
4-6ouncesof fettuccine,tagliatielle, or pasta of choice (use gluten-free pasta if desired)
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.
Meanwhile, heat a large skillet over medium heat. Add the oil and once hot, add the garlic and sauté for 2-3 minutes, stirring frequently to prevent burning, until lightly browned.
Increase the heat to medium-high. Add the mushrooms and stir to combine. Sauté for 4-5 minutes, or until the mushrooms are lightly browned and tender. Add 1/4 teaspoon of the kosher salt and cook the mushrooms for an additional 1 minute.
Pour in the oat milk, tahini, the remaining 1/4 teaspoon kosher salt, and black pepper to taste. Stir well to combine (I find a silicone spatula is helpful here). Bring the mixture to a simmer over medium-low heat. Cook for 3-5 minutes, or until the sauce has thickened and is very creamy, stirring frequently. Season the sauce to taste with additional salt or pepper as needed.
Add the hot cooked pasta to the skillet and toss to combine, ensuring all of the noodles are coated in the sauce.