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A plate of vegan mushroom pasta
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5 from 3 votes

Vegan Mushroom Pasta

Pasta is always a great weeknight option and 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, shalloty sauce and become incredibly delicious. Toss in some 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. You can easily make this recipe gluten-free by using gf pasta, and it's already soy-free and nut-free.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course/Pasta
Cuisine: Italian inspired
Diet: Vegan, Vegetarian
Keyword: Vegan Mushroom Pasta
Servings: 8
Calories: 324kcal

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 324kcal | Carbohydrates: 50g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 379mg | Fiber: 3g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg