If you’re looking for a super simple, delicious, and flavorful pasta recipe, this Vegan Mushroom Pasta is it!
I developed this Vegan Mushroom Pasta recipe when I was cooking for my whole family, and knew I wanted a super simple, delicious recipe that was sure to be a crowd-pleaser. It relies on mushrooms, garlic and lemon for most of the flavor, which means it’s super light. If you’re more of a red sauce pasta fan, this pasta might not be for you (but I do have a Vegan Rosé Pasta that you’ll love!). Personally, I prefer pasta that has delicate flavors that can be amped up depending on my mood. I added mushrooms to this pasta since mushrooms really soak up the flavor of whatever they’re cooked with and to provide a slightly meaty texture. The nutritional yeast in this pasta adds a delicious, cheese-like flavor while also adding some plant-based protein and B-vitamins.
This pasta is perfect for those weeknights when you don’t feel like cooking, but still want to whip up something quick, nourishing and hearty. Have this pasta with a side salad, or just on its own!
This Mushroom Pasta uses vegetable stock and pasta water to create a light ‘sauce’. Because different kinds of pasta release different amounts of starches, the thickness of your ‘sauce’ will vary. Feel free to use more vegetable stock to thin the mixture, and more pasta water to thicken the mixture. It’s important to note that the mixture will not become thick, but will just thicken slightly, enough to coat the pasta.
Main Ingredients in this Mushroom Pasta
Pasta: I’ve chosen to use whole wheat pasta in this recipe, but feel free to use whatever you like! Brown rice pasta, whole wheat pasta and white pasta are great options. If using a legume pasta, note that your liquid may not be quite as thick, as the pasta water that the legume pasta is cooked in may not be as high in starches as wheat or brown rice pasta. I have tried this using fresh pasta and actually don’t like it quite as much, since it’s more challenging to cook fresh pasta al dente.
Mushrooms: Mushrooms add a delicious meaty texture to this pasta while soaking up lots of flavor. I’ve used cremini mushrooms in this pasta, but feel free to use whatever you like! Mushrooms actually aren’t a vegetable, they’re a funghi! They’re also a great source of vitamin B6.
Nutritional Yeast: Nutritional yeast adds a parmesan-like flavor to this pasta, while also providing some protein and B vitamins. Just one tablespoon of nutritional yeast gives 2g of protein, and we’ve added four tablespoons! To be honest, I usually add even more to the top of my pasta when serving.
Garlic: What’s pasta without garlic? I also recommend using the freshest garlic possible, since that adds the most flavor. You can definitely increase the garlic in this recipe to suit your preferences!
Lemon Juice: Adding a bit of acidity to this pasta through lemon juice helps to brighten up the flavors. While I used the juice of one lemon in this recipe, feel free to use more or less based on your personal preferences!
How to Make It
- Cook pasta as per package instructions (I recommend cooking to al dente). Reserve one cup of pasta water before draining.
- Meanwhile, sauté the mushrooms in a large pan over medium heat in olive oil until any water that comes out of the mushrooms has evaporated (about 5-6 minutes).
- Add the vegetable stock (adding more as needed), minced garlic, salt, pepper and butter to the mushrooms, and sauté until combined, about two minutes.
- Add the nutritional yeast and pasta water. Stir to combine, and let simmer for 2-3 minutes, until you notice the mixture start to thicken slightly. Add more pasta water if you’d like the mixture a bit thicker.
- Add the cooked pasta and lemon juice and stir to combine. Serve with more nutritional yeast or lemon juice and enjoy!
- If you’d like to add a source of plant-based protein, try white navy beans or chickpeas.
- Use whatever type of linguine you like in this pasta- whole wheat and brown rice are my favorite.
- If using a legume pasta, note that your liquid may not be quite as thick, as the pasta water that the legume pasta is cooked in may not be as high in starches as wheat or brown rice pasta.
- If you’d like to add an extra serving of vegetables to this pasta, feel free to add a handful of spinach or kale.
- I love extra lemon in this pasta, but feel free to use as little or as much as you want!
- If you want the pasta saltier, add more salt. If you like it more decadent, add more vegan butter. If you like it more garlicky, add more garlic. If you like it a bit ‘cheesier’, add more nutritional yeast! If you prefer it a little more tangy, add more lemon. It’s totally customizable to your taste buds!
Vegan Mushroom Pasta
This Vegan Mushroom Pasta is the perfect quick and easy weeknight meal that comes together in just 30-minutes!
- 1 tbsp olive oil
- 454 g pasta of choice I used whole wheat
- 227 g cremini mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup nutritional yeast plus more for servings
- 1/2 cup vegetable stock plus more as needed
- 1 tbsp vegan butter
- 1 cup pasta water
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 lemon juiced. Plus more for servings
Cook pasta as per package instructions to al dente, saving 1 cup of pasta water before draining.
Meanwhile, sauté mushrooms in olive oil in a large pan over medium heat, until any water that comes from mushrooms evapourates (about 5-6 minutes).
Add vegetable stock, minced garlic, salt, pepper and vegan butter and sauté to combine for 2-3 minutes.
Add pasta water, starting with 1/2 cup, and nutritional yeast. Sauté to combine for 2-3 minutes, until you see the mixture start to thicken slightly. If mixture isn't thickening, add more pasta water 1/4 cup at a time. If mixture is slightly too thick, add more vegetable stock.
Add cooked pasta and lemon juice and sauté to combine, about 1-2 minutes. Serve with a squeeze of lemon juice and sprinkle of nutritional yeast and enjoy!
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