Vegan Mushroom Pasta (Ready in 15 Minutes)
This vegan mushroom pasta is a game-changer for all pasta lovers! With just 9 ingredients and 15 minutes, you’ll have a creamy, umami-packed, and comforting meal.
Equipment
- Chef’s knife
- Cutting board
- Stockpot
- Large skillet
Ingredients
- 8 ounces pasta (bucatini, spaghetti, fettuccine, etc.)
- 1 tablespoon olive oil (extra virgin)
- 8 ounces mushrooms (cremini, shiitake, oyster, etc.)
- 4 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 4 tablespoons nutritional yeast (or 2 tablespoons white miso paste)
- 1 cup soy milk (or plant milk of choice)
- ½ small lemon (zested & juiced)
- Salt & pepper to taste
For serving
- Freshly chopped parsley
- Vegan Parmesan
Instructions
- Bring a large pot of generously salted water to a boil. Cook your choice of pasta according to the package instructions until al dente. Reserve about a cup of pasta water for later use. Once cooked, drain the pasta and set it aside.
- Heat the olive oil in a large skillet over medium-high. Add the mushrooms and sauté them for 5-7 minutes until they’re golden brown and have released their moisture.
- Stir in the minced garlic and cook for another 1-2 minutes until aromatic.
- Sprinkle the all-purpose flour over the mushrooms and stir to coat them, then add the nutritional yeast.
- Gradually pour in the soy milk (or your preferred plant milk), stirring constantly to avoid lumps. Add the lemon zest and juice to the skillet, mixing it into the sauce.
- Add the cooked pasta to the skillet with the mushroom sauce. Toss everything together to coat the pasta evenly, adding reserved pasta water as needed to loosen up the sauce.
- Taste and season the pasta with salt and pepper to your liking, then enjoy it immediately with fresh parsley, vegan Parmesan, and cracked black pepper on top. Happy eating!
Notes
Time the garlic: Add garlic only after the mushrooms have started to brown. Garlic burns quickly and adding it later preserves its flavor without the risk of charring.
Soy milk temperature: Before adding the soy milk, make sure it's at room temperature. Sudden temperature changes can affect the sauce's consistency.
Control the heat: Maintain a gentle simmer when cooking the sauce to prevent it from splitting or becoming grainy.
NEVER fully submerge mushrooms in water, as they are very porous and absorb water like a sponge. If you rinse or submerge them, dry them with a towel the best you can and add a few minutes to their cooking time.
When I say salted water, it should taste like seawater. This is your only chance to infuse the pasta with flavor, so don’t skip it.
The Maillard reaction (aka browning) is one of the keys to delicious mushrooms. Keep them over medium-high or even high heat to properly brown them without steaming.
The pasta water is rich in starches released during cooking, acting as an emulsifier that helps the sauce cling to the pasta and not become overly thick.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 323.7kcal | Carbohydrates: 53g | Protein: 15.2g | Fat: 6.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.9g | Sodium: 36.6mg | Potassium: 572.6mg | Fiber: 5g | Sugar: 4.5g | Vitamin A: 235.1IU | Vitamin C: 13.5mg | Calcium: 105.5mg | Iron: 2mg
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