Ingredients
Equipment
Method
- Cover the dried mushrooms with the measured hot water for about 10 minutes, or until softened. Strain through a fine filter to remove grit, reserving 1/4 cup of the soaking liquid for the sauce. Drain and chop the mushrooms; discard the remaining liquid.
- Cook the pasta according to its package until tender. Add the peas during the final 2 minutes if that meets their required cooking directions; otherwise cook them separately as directed. Drain the pasta and peas.
- Warm the olive oil in a large skillet over medium heat. Sauté the onion for about 4–5 minutes until softened. Add the garlic and optional chili flakes and stir for about 1 minute until fragrant.
- Add the chopped rehydrated mushrooms, sun-dried tomatoes, tamari and the reserved 1/4 cup strained mushroom liquid. Cook for about 2–3 minutes, stirring.
- Stir in the flour and cook for about 1 minute. Gradually whisk in the oat milk, then add tahini, nutritional yeast, paprika, salt, pepper and Dijon. Simmer gently for about 3–5 minutes, stirring until smooth and lightly thickened; avoid a fierce boil.
- Fold the drained pasta and peas into the sauce. Toss gently until coated and warmed through, loosening a very thick sauce with a small splash of water if needed.
- Divide into four portions and add optional parsley and vegan Parmesan. Serve while the sauce is soft and glossy.
Nutrition
Notes
Mushroom liquid: The three-quarter cup is used for soaking. Only one-quarter cup strained liquid goes into the sauce; do not add the full soaking amount again. A paper coffee filter or clean fine cloth helps remove grit.
Sauce: Whisk the plant milk in gradually and simmer gently so flour thickens evenly and tahini stays smooth.
Swaps: Creamy unsweetened almond milk is a milder alternative to oat milk. Dijon adds a small tang; its flavor need not dominate.
Gluten-free ingredients: Verify the pasta, flour, oat milk and tamari labels. A gum-free oat/rice flour blend avoids xanthan or guar gum and may thicken differently from a starch-heavy blend, so follow the coating cue.
Yield: Four portions use the upper end of the three-to-four serving range; appetite and accompaniments can guide serving.
Timing: Mushroom soaking and pasta cooking can overlap with vegetable preparation.
Serving: A crisp leafy salad makes a fresh contrast; optional Parmesan is an addition.
Storage: Refrigerate promptly in shallow portions for up to three days. Reheat to 165°F (74°C), stirring in a little water or plant milk to loosen the sauce. The pasta absorbs sauce as it stands.
Nutrition: The estimate uses four servings, dry gluten-free pasta and a drained oil-packed sun-dried tomato model. Generic oat-milk and gluten-free flour database profiles are approximate; packaged products vary. Optional chili, parsley, Parmesan and unmeasured pepper are excluded. The soaking liquid is not counted as an additional mushroom ingredient.
