Be sure to check out more of my mushroom recipes, including mushroom bourguignon, mushroom ragout and mushroom osso bucco. 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.
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.
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. Check to get new recipe updates by email.
More vegan pasta recipes
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