Description
A hearty and flavorful vegan mushroom pasta featuring earthy mushrooms, vibrant cherry tomatoes, and garlic, perfect for any occasion.
Ingredients
Scale
- 9 ounces egg-free pasta (tagliatelle, spaghetti, or linguine)
- 1 tablespoon olive oil
- 16 ounces mushrooms (sliced or cut into chunks)
- 2 cloves garlic (minced or pressed)
- 16 cherry tomatoes (halved)
- 3 tablespoons vegan butter
- 1 handful parsley (chopped)
- ½ teaspoon salt (or more to taste)
- 2 twists black pepper
Instructions
- Clean and chop the mushrooms, then heat olive oil in a large skillet over high heat.
- Add mushrooms, salt, and black pepper; cook for about 5 minutes.
- Continue cooking until the water from the mushrooms evaporates, then lower heat and cook for a couple more minutes until browned.
- Add minced garlic, half the vegan butter, and halved cherry tomatoes; cook for another 5 minutes until soft and juicy.
- Meanwhile, cook the pasta in salted boiling water according to package instructions, minus one minute, reserving one cup of pasta water before draining.
- Toss pasta into the mushroom sauce with the remaining vegan butter and reserved pasta water; mix on medium-high heat for 1 minute, adding more water if necessary.
- Serve in bowls with finely chopped parsley on top.
Notes
Experiment with different mushroom varieties for varied textures and flavors. Adjust seasoning to taste and use pasta water to achieve sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, pasta, mushroom, easy recipe, Italian cuisine
