Creamy French shallot pasta bake



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


• 4 tbsp vegan butter
• 3-4 shallots sliced thinly
• 2 tsp honey or agave or just soft brown sugar
• 1 cup dry red wine, such as Cab Sauvignon
• 2 cloves garlic or 1 tbsp garlic flakes
• 2 cups wild mushrooms of choice
• 2 tbsp fresh thyme leaves (or 2 teaspoons dried thyme)
• Pink salt and black pepper
• 2 cups low-sodium vegetable broth
• 1 tbsp vegan Worcestershire sauce (or use soy sauce)
• 2 leaves bay leaves (optional)
• 500g of your favorite shortcut pasta
• 1/4 cup cornstarch mixed with water
• 1⁄4 tsp cayenne pepper using more or less to your taste
• 1 1⁄4 canned coconut milk or 1 cup vegan cream cheese
• 1⁄3 cup crumbled vegan feta cheese
• 2 cups parmesan cheese
• 1 cup crispy onion crumbs


  1. Preheat the oven to 180 degrees Celsius.
  2. Melt the butter, and add the shallots, and honey together in a large pot over medium-high heat.
  3. Cook, stirring occasionally until softened, about 5
    minutes. Add 1/2 cup of the wine, until the wine cooks into the onions.
  4. Continue to cook another 8-10 minutes until you’ve used the 1/2 cup of wine and the onions are deeply caramelized.
  5.  Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes.
  6. Add the remaining 1/2 cup wine, the vegetable broth, Worcestershire sauce, bay leaves, and cornstarch slurry and lastly Add in the cooked and drained pasta.
  7. Stir frequently until the pasta is al dente and the broth has been absorbed about 8-10 minutes. Stir in the cayenne, coconut milk, and parmesan.
  8. Transfer the pasta to a baking dish. Top with the cheese and onion crutides.
  9. Transfer the baking dish to the oven and bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving.
  10. Serve with dollops of cream cheese and fresh thyme.