Description
This Vegan Mushroom Pasta delivers deep, savory flavors without the complexity of a multi-step gourmet meal. It creates a restaurant-quality experience in under thirty minutes with minimal cleanup, maximizing flavor with minimal effort.
Ingredients
Scale
16 oz Cremini or Shiitake Mushrooms
12 oz Whole Wheat or Chickpea Pasta
3 tbsp Extra Virgin Olive Oil
4 cloves Fresh Garlic
1/4 cup Nutritional Yeast
2 tbsp Fresh Thyme or Parsley
1/2 cup Pasta Water
Sea Salt & Black Pepper to taste
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just 'al dente', reserving at least one cup of the starchy pasta water before draining
- Sear the Mushrooms: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and let them sit undisturbed for 3-4 minutes
- Aromatics: Reduce heat to medium, add remaining tablespoon of olive oil, minced garlic, and fresh thyme. Sauté for 60 seconds until fragrant
- Build the Sauce: Pour in half of the reserved pasta water and nutritional yeast. Stir to create a silky emulsio
- Combine: Transfer cooked pasta to skillet and toss with mushrooms. Add more pasta water if the sauce looks dry
- Finish and Serve: Season with sea salt and black pepper. Garnish with fresh parsley and a drizzle of olive oil
Notes
Mushrooms are sponges; clean them without water for proper browning.
Pull pasta out one minute early to finish cooking in the skillet.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 0 mg