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overhead view of a pot holding creamy vegan red pepper pasta sauce with coconut milk, mushrooms, and roasted cauliflower.

Creamy Vegan Pasta with Crispy White Beans and Mushrooms

Being plant-based doesn't mean you can't enjoy creamy pasta sauces anymore. Eating vegan actually makes it easier to expand your horizons and realize just how many other ways there are to get that creamy flavor and richness without any dairy! This roasted vegetable pasta sauce infuses roasted red peppers into coconut milk for a rich, hearty flavor. Just toss it with freshly cooked pasta, cauliflower, mushrooms, and crispy white beans for a textured, delicious dinner packed with veggies.
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Prep Time 40 minutes
Course Main Course
Cuisine American, Italian, Mediterranean
Servings 5 servings
Calories 744 kcal

Ingredients
  

For Sheet Pan ingredients:

  • ½ head cauliflower cut in florets
  • 1 can white beans rinsed and drained well
  • 1 whole red pepper (or two halves like I used, red and yellow)
  • 1 tbsp olive oil

For Saute:

  • 2 tbsp olive oil
  • 1 pound baby Bella mushrooms or white mushrooms
  • 2 tbsp tomato paste
  • 15 oz can coconut milk unsweetened; use Lite for less calories
  • 1 tbsp garlic powder
  • 1 tsp salt
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp nutritional yeast
  • Blended Roasted pepper from above
  • ½ cup water

For Pasta

  • 1 pound dry pasta your favorite shape; use GF if desired
  • 1 tbsp nutritional yeast for garnish
  • Ground black pepper to taste, for serving

Instructions
 

  • Preheat oven to 400.
  • Add cauliflower, beans and peppers to sheet pan and cook for 30 minutes. Flip once halfway. (You may remove peppers at the 20 minute mark).
  • Put on water to boil for pasta. Cook pasta according to package and reserve until last step.
  • In a large sauce pan, add oil over medium heat. Add red pepper flakes if using and mushrooms. Cook for 10 minutes stirring occasionally until mushrooms are well browned.
  • Add tomato paste and cook with the mushrooms for 5 minutes until the color red has deepened then add coconut milk, garlic powder, nutritional yeast and salt.
  • Blend the roasted pepper (remove seeds and stems) with water until smooth and add to the sauce. Simmer for 5 minutes.
  • Add cooked pasta to the sauce, along with the roasted cauliflower, crispy white beans. Extra nutritional yeast and black pepper.

Nutrition

Calories: 744kcalCarbohydrates: 97gProtein: 25gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 564mgPotassium: 1511mgFiber: 12gSugar: 10gVitamin A: 872IUVitamin C: 62mgCalcium: 113mgIron: 6mg
Keyword vegan mushroom pepper pasta
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