Cooking a pasta recipe is always a great weeknight plant-based dinner option. This delicious and seasonal vegan mushroom pasta recipe I am sharing with you today is ready in under 20 minutes. It is also packed with SO MUCH flavor. The caramelized mushrooms soak up the simple garlicky, shallot-y sauce and become incredibly delicious. Toss in lemon and parsley for freshness and you have a meal that's fingerlicking good! All you need to serve with it is a leafy salad like this vegan Caesar Salad. You can easily make this recipe gluten-free by using gf pasta, and it's already soy-free and nut-free.
Mushrooms are plentiful in Fall, and I can't think of a recipe I'd rather put them in than this quick and easy vegan Mushroom Pasta.
This is a simple pasta, requiring just a little more effort than if you were making Aglio e Olio. It needs seven ingredients, most from your pantry, and it is ready in under 20 minutes. All of which makes this a great option for a weeknight dinner.
Table of Contents
Why you'll love this Vegan Mushroom Pasta recipe
- It's weeknight-quick but also a delicious-enough-for-a-weekend meal. You can put the pasta water to boil and simultaneously chop and saute the garlic, mushrooms and shallots. Your veggies will be ready by the time the pasta is cooked and all you have to do after that is mix it all together.
- It's delicious. This is a simple pasta, but it's also incredibly tasty. If you love mushrooms (and I can't imagine why you wouldn't ;)) this is the recipe that will make you fall for the cute little suckers all over again.
- It's simple. All you need for this pasta are mushrooms, spaghetti, shallots, garlic, extra virgin olive oil, lemon and parsley. And salt and pepper, of course. The shallots are even optional, but I really recommend adding them in. Serve the pasta with my delicious, homemade vegan parmesan cheese, which is made with raw cashews, nutritional yeast and oregano.
- It's everyone-friendly. You can easily use gluten-free pasta to make this recipe if you are gluten-free. There are no nuts or soy in here. Despite this simple ingredients list the flavors in this pasta are breathtaking.
- Spaghetti. You can use any long pasta, including fettuccine, bucatini, capellini or angel hair. A ribbony pasta like fettuccine or tagliatelle or linguini would work too.
- Extra virgin olive oil. This helps flavor the pasta in addition to being a cooking medium, as in Aglio e Olio, so use it please without substitutions.
- Garlic. Garlic + mushrooms = mouthwatering. The mushrooms soak up all the garlicky goodness and become even tastier.
- Mushrooms. Mushrooms are the star in this pasta recipe, and they shine here. I used crimini mushrooms because the market had nothing else available when I went shopping, which is curious because this is the time for the markets to be flooded with mushrooms. I love wild mushrooms in this dish, and you can add any that you love or forage for, including shiitake, oyster, maitake, chanterelles and morels. (Each time I post a mushroom recipe I hear from someone who says they "hate" mushrooms. If you are one of those people, just determine to try some that are cooked right: you will learn to adore them. And do you know just how amazing they are for you?)
- Shallots. This is an optional addition but a highly recommended one. The shallots are barely cooked: you add them to the pot and saute them just enough to take the pungent edge off and make them soft, but they retain some bite and all of that distinctive flavor. It makes for a nice surprise in each bite.
- Parsley. You will need lots of flat-leaf parsley for this recipe, and it adds a nice pop of freshness to the dish, complementing the earthiness of the mushrooms perfectly.
- Lemon and zest. This adds one more pop of freshness.
- Salt and ground black pepper.
- For serving: vegan parmesan cheese. A little bit of EVOO drizzled over the pasta when eating tastes amazing too, but you can leave it out if watching your fat intake.
- Spinach or another quick-cooking vegetable.
- Chickpeas or white beans, cooked or canned, for an added boost of protein (there's already 12 grams of protein in the recipe). If adding beans you might want to add more garlic.
- Fresh basil or oregano, instead of parsley. Use¼ to ½ packed cup of basil and no more than 2-3 tablespoon oregano, for a differently delicious flavor.
How to make Vegan Mushroom Pasta
Storage and freezing directions
You can store leftovers in the refrigerator for up to three days. For longer storage, place in an airtight, freezer-safe container and freeze. Thaw and reheat before serving.
More vegan pasta recipes you will love
Vegan Mushroom Pasta
- Large pot for cooking pasta
- 16 oz spaghetti (or any long pasta)
- 2 tablespoon extra virgin olive oil
- 8 cloves garlic (thinly sliced)
- 16 oz mushrooms (I used crimini. Use any wild mushrooms, including shiitake, maitake, chanterelles or morels)
- 2 large shallots (thinly slied)
- Juice and zest of one lemon
- 1 small bunch flat-leaf parsley (chopped, about 1 packed cup)
- Salt and ground black pepper to taste
- Cook pasta in a large pot of boiling, salted water until al dente.
- While the pasta water is boiling, place the garlic and olive oil in a cold skillet large enough to hold the pasta. Heat over medium-low heat and let the garlic cook, stirring frequently, until it turns golden-brown.
- Add the sliced mushrooms to the skillet and season with salt and pepper. The mushrooms will express a lot of juice. Turn the heat to high or medium high and let the mushrooms cook, undisturbed, for 3-4 minutes, then stir them and continue cooking, stirring frequently, until they are golden-brown and all juices have evaporated.
- Stir in the sliced shallots and cook for barely a minute or two, just until they have softened.
- Add the cooked pasta to the skillet with a cup of the pasta water, lemon juice, zest and parsley. Add more salt and ground black pepper if needed. Toss together to mix.
- Turn off heat and serve the pasta hot, warm or at room temperature with vegan parm.
- To make this recipe quickly, be sure to start the pasta water before you begin chopping the mushrooms, etc. This makes multitasking effortless.
- Beginning the garlic in cold oil helps infuse the flavor of the garlic through the oil and then the pasta. Don't let the garlic burn or brown as it will turn bitter--keep a close eye on it.
- Don't overcook the shallots. You want that lovely, allium flavor to come through, and the slight texture of the shallots will add more deliciousness to each bite. They don't need more than a minute in the pot before you add in the pasta.
- The starchy pasta water helps create a sauce for the recipe and helps the other ingredients adhere to the pasta, so you get all the flavor in every bite. Keep in mind that the pasta water is salted and factor that in when you add salt to your recipe.
- You can use fresh basil or oregano instead of parsley for a different flavor to this pasta. Use ¼ to ½ cup packed basil and 2-3 tablespoon of oregano. If you have only dry herbs, use 1 tablespoon basil or 2 teaspoon oregano.
this recipe sounds delicious, I will try it, need to cut the amount, thank you!
Hi Marcy, use the slider in the recipe card: you will find it highlighted after "Servings" at the top: you can use it to adjust the servings up or down. Hope you try!