Description
This Mushroom Pasta recipe is a warm, creamy, and inviting plant-based dish featuring earthy mushrooms, creamy plant-based cheese, and fresh herbs. Perfect for cozy dinners, it delivers rich umami flavors with simple, customizable ingredients suitable for any season.
Ingredients
Scale
Mushroom Pasta Ingredients
- 200g fresh mushrooms (a mix of cremini and shiitake), sliced evenly
- 200g pasta (fettuccine or penne recommended)
- 3 garlic cloves, minced
- 100g plant-based cheese (creamy)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon black pepper, freshly cracked
- 1/2 teaspoon natural gelling agent
Optional Variations
- Additional mushrooms (portobellos, oyster, or white button mushrooms)
- 1 cup fresh spinach or kale (optional)
- 1/4 teaspoon chili flakes or smoked paprika (optional)
- Replace apple cider vinegar with 1 tablespoon grape juice (optional)
- Gluten-free or whole wheat pasta varieties (optional)
Instructions
- Prepare the Mushrooms: Clean and slice your mushrooms evenly to ensure they cook consistently. Heat olive oil in a large skillet over medium heat and add the mushrooms with a pinch of salt. Sauté for 8 to 10 minutes until golden brown and tender.
- Sauté Garlic and Build Flavor: Add minced garlic to the mushrooms and stir for 1 to 2 minutes until fragrant, being careful not to burn the garlic. Stir in vegetarian Worcestershire sauce (natural) and apple cider vinegar, mixing thoroughly to combine flavors.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve one cup of pasta water before draining.
- Combine with Creamy Sauce: Reduce heat to low and stir plant-based cheese (creamy) into the mushroom mixture until melted and smooth. Sprinkle in the natural gelling agent to gently thicken the sauce. Add reserved pasta water one tablespoon at a time if the sauce needs to be loosened to a velvety consistency.
- Toss and Serve: Drain the pasta and transfer it to the skillet with the sauce. Toss together with fresh parsley and freshly cracked black pepper. Serve immediately for best texture and flavor.
Notes
- Cut mushrooms evenly for consistent cooking and appearance.
- Do not overcrowd the skillet; sauté mushrooms in batches if necessary to avoid steaming and ensure browning.
- Use reserved pasta water to help bind the sauce to the pasta.
- Melt plant-based cheese gently over low heat to avoid separation or clumping.
- Add fresh parsley at the end to retain bright flavor and color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: mushroom pasta, plant-based pasta, vegan mushroom recipe, creamy mushroom pasta, easy pasta recipe, vegetarian dinner
