Vegan Mushroom Pasta
Mushrooms, for me, mean yellow leaves, sweater weather, coziness and long walks for chestnut hunting in the woods. When I cook, I love to respect the seasonality of the ingredients I use, so I really look forward to autumn in order to enjoy the best mushrooms: fresh, earthy, and absolutely irresistible. This vegan mushroom pasta is the perfect recipe to enjoy this fall delight!
Italian name: Pasta con i funghi vegana [ˈpasta kon i ˈfuŋɡi veˈɡaːna]
Did you know that many Italian recipes are vegan or vegetarian? Traditional Italian recipes have humble origins. In fact, meat was expensive, and only the aristocracy could afford it. That’s why many recipes we still prepare today were originally vegetarian (or vegan). This also explains why the Mediterranean diet includes lots of legumes!
This vegan mushroom pasta really brings out all the taste from the mushrooms: you will feel like a little mouse preparing a warm meal in its little wooden home in the forest.
Why It’s Worth a Spot on Your Table
This recipe is not only easy and delicious but also vegan! Think vegan dishes lack flavor? Let this recipe prove you wrong. With the meaty texture of minced mushrooms and the richness of tomato sauce, it’s a hearty alternative to classic Bolognese—without sacrificing any flavor.
The deep, savory aroma of mushrooms will fill your kitchen, creating the perfect atmosphere for a cozy Sunday family meal. This pasta is not only comforting but impressive enough to win over even the most skeptical meat-lovers. So, what are you waiting for? Grab your loved ones, and dig into this flavorful vegan mushroom pasta!
Ingredients
Ingredients for 4 servings
- 1.1 lbs fresh mushrooms (500 gr)
- 0.5 oz dried mushrooms (15 gr)
- 1 stick of celery
- 1 carrot
- 1 small onion
- ½ clove of garlic
- Extra virgin olive oil
- ⅔ cup of wine (150 ml)
- ¾ cup of tomato sauce (200 ml)
- 14 oz pasta (400 gr)
- Parsely
- Salt
- Pepper (optional)
Cooking time: 40 minutes
Fresh mushrooms
I used a mix of fresh mushrooms for this recipe. I liked the idea of having different flavours and textures, but you can use whichever mushrooms you prefer. If you can find fresh porcini mushrooms, even better!
To clean fresh mushrooms, use a dry cloth to remove dirt or soil. Avoid water, as mushrooms are spongy and absorb moisture, which dilutes their flavor. A cloth or brush is best for cleaning.
Dried mushrooms
Dried mushrooms will really add a deep, rich flavor to the sauce. To use them, soak them in warm water for 15-20 minutes before cooking. Afterward, drain and chop them. Don’t waste the soaking water! Carefully filter it with a gauze to remove any dirt and set it aside for later use.
Pasta
You can choose any kind of pasta you like to prepare this recipe. I really enjoy it with short pasta, because it holds the mushroom sauce well – paccheri, rigatoni or fusilli will be a good match. If you prefer long pasta, linguine or pappardelle are great options. Just be careful, as some pasta is prepared with eggs, so double-check for vegan guests.
Tips
- Gently remove all dirt from the mushrooms using a dry cloth or brush.
- Let your dried mushrooms soak long enough, and don’t throw away the soaking water.
- If you want to have some extra protein, you can use lentil or chickpeas pasta instead of the regular one.
- Watch your pasta’s cooking time carefully! Start tasting it a couple of minutes before the suggested time on the package for perfect al dente texture, as sometimes there can be a 1-2 minutes difference.
Step by Step Recipe
- Put the dried mushrooms into a cup with some warm water and let them soak. After 15-20 minutes, strain and chop them. Remember to filter the water with a gauze, to remove the dirt, and set it aside for later.
- While you wait for the dried mushrooms, give your attention to the fresh ones: clean the fresh mushrooms with a clean cloth and mince them.
- Chop the celery, the carrot, the onion and the garlic.Heat olive oil in a pot and add the vegetables, cooking until they become golden.
- Add the fresh mushrooms and the hydrated dried mushrooms to the pot, stir well, then pour in the wine. Turn the heat up to high and let the alcohol evaporate.
- Now add the tomato sauce, some salt, and one-third of the dried mushroom soaking water.
- Let your sauce cook on low/medium heat for about 40 minutes, until all the water evaporates and the sauce thickens.
- Boil water adding to it the remaining mushroom soaking water, add salt, and cook the pasta according to the package instructions. For al dente, start tasting it a couple of minutes before the end of the cooking time, to check if it is salted enough too.
- Drain the pasta and mix it into the sauce. Serve with a sprinkle of chopped parsley and pepper, and enjoy!
Are you looking for other vegan recipes? I got you!
Recipe Card
Vegan Mushroom Pasta
Ingredients
- 1.1 lbs fresh mushrooms (500 gr)
- 0.5 oz dried mushrooms (15 gr)
- 1 stick celery
- 1 carrot
- 1 small onion
- ½ clove of garlic
- Extra virgin olive oil
- ⅔ cup of wine (150 ml)
- ¾ cup of tomato sauce (200 ml)
- 14 oz pasta (400 gr)
- Parsely
- Salt
- Pepper (optional)
Instructions
- Put the dried mushrooms into a cup with some warm water and let them soak for 15-20 minutes, strain and chop them.
- Filter the water with a gauze, to remove the dirt, and set it aside for later.
- Clean the fresh mushrooms with a clean cloth and mince them.
- Chop the celery, the carrot, the onion and the garlic and put them all in a pot with enough olive oil to brown.
- Add to the pot the fresh mushrooms and the hydrated dried mushrooms and stir well, pour the wine in the pot and set the stove on high heat, until the alcohol evaporates.
- Add the tomato sauce, some salt, and one third of the dried mushrooms’ water.
- Let your sauce cook on low/medium heat for 40 minutes, until the sauce thickens.
- Heat enough water, adding the remaining mushrooms soaking water, when it boils add the salt and cook the pasta for as long as the package says.
- When your pasta is ready, drain it and add it to the sauce, mix well and serve. Add a sprinkle of chopped parsley and some pepper on top.
May I tempt you? Here you can find other Italian recipes!
FAQs
I couldn’t find dried mushrooms, is it a problem?
Not at all! Dried mushrooms add extra flavor, but the recipe will still taste delicious without them. If you want to add depth, mushroom powder works too.
Can I make it gluten free?
Sure! You can use your favorite kind of gluten free pasta! If you want to give it a kick of protein, you can also use chickpeas or lentil pasta.
Did I forget something? Don’t be shy and ask in the comments!
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