Vegan Mushroom Pasta

Recipe

Main Dish
Vegan Mushroom Pasta

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User Rating

4.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
40min
Prep
40min
Total

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Description

This Vegan Mushroom Pasta is coated with homemade pesto, mushroom, and spinach mixture, filling each bite with hearty and earthy flavors. It's the perfect pasta dish for a delicious weeknight meal!

If you're looking to spend less time in the kitchen, make this recipe with Gustare Vita basil pesto

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
½ c. fresh basil leaves, lightly packed, plus additional sliced basil for garnish
½ c. Gustare Vita extra virgin olive oil
¼ c. Hy-Vee chopped walnuts
1 tsp. kosher salt
1 tsp. fresh lemon juice
2 clove(s) garlic, minced
¼ c. vegan butter alternative, divided
1 tsp. chili oil
1 (8-oz.) pkg. sliced baby bella mushrooms
½ (5-oz.) pkg. sliced shiitake mushrooms
1 (10-oz) pkg. cherry tomatoes, halved
½ (16-oz.) pkg. Hy-Vee angel hair pasta
½ c. vegan sour cream alternative
1 c. Full Circle Market organic baby spinach, chopped
Hy-Vee crushed red pepper, for garnish
Lemon zest, for garnish

Things To Grab

  • Food processor or blender
  • Large nonstick skillet
  • Large saucepan
  • 6 serving plates

Directions

  1. Place 1/2 cup basil, olive oil, walnuts, salt, lemon juice, and garlic in a food processor or blender. Cover and process or blend until smooth. Reserve 2 tablespoon pesto for serving; set pesto aside.

  2. Heat vegan butter and chili oil in a large nonstick skillet over medium heat. Add baby bella and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add tomatoes; cook 5 to 7 minutes or until mushrooms are golden and cherry tomatoes begin to blister. Add remaining pesto to mushroom mixture and toss to coat. Remove from heat.

  3. Cook pasta in a large saucepan in boiling salted water according to package directions. Drain pasta, reserving 1/2 cup pasta water.

  4. Return pasta to saucepan. Add reserved pasta water and vegan sour cream; stir until combined. Gently stir in spinach and mushroom mixture. Transfer to 6 serving plates. Garnish with crushed red pepper, lemon zest, sliced basil, and reserved 2 tablespoon pesto, if desired.

Nutrition facts

Servings

590 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 34g
  • Cholesterol: 0mg
  • Sodium: 460mg
  • Total Carbohydrates: 65g
  • Protein: 13g

Daily Values

0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%