Vegan mushroom pasta

Vegan mushroom pasta

vegan mushroom pasta bowl

Happy weekend everyone! I will be probably changing into flip flops and shorts as you read this as Duncan and I are off on a little, long overdue, sunny break for a week. We’ve decided to explore one of the lesser known Canary Islands, La Palma as neither of us have ever been.

We are looking forward to a week of no cooking (me), sun and quality time together as our recent ill streak hasn’t allowed for a lot of that.

As usual, I was not that keen on going away when we were booking this trip back in December last year, as I find it hard to take time off. But Duncan, my voice of reason, insisted and I am so glad he did. One thing that was worrying me at the time was that this trip will coincide with us having to move house. And now that we finally have our completion date and we’ve given notice to our landlady, it did turn out to be a little close for comfort, but we will manage.

I am trying to be level-headed about this as, at the end of the day, we’ve undertaken worse house moves and this one pales in comparison. We are only moving across town!

Today’s recipe is a simple yet delicious vegan mushroom pasta that we tend to eat at least once a week, so I thought I would share. It’s really quick to throw together and full of flavour. It’s a dish I turn to when my fridge is nearly empty and when I feel like some simple comfort food. It’s perfect for this time of the year before all the spring veggies make an entrance. It’s filling and quite healthy too – full of vitamins B and D (mushrooms), calcium, iron and vitamin K (spinach).

vegan mushroom pasta key ingredients

vegan mushroom pasta making

15 min
15 min
15 min
15 min
  • 45 ml / 3 tbsp extra virgin olive oil, divided
  • 1-2 garlic cloves, grated finely
  • 2 tbsp pine nuts, to garnish
  • 300 g / 10.5 oz chestnut mushrooms, cleaned and sliced
  • salt and black pepper, to taste
  • ½ tsp dry thyme
  • 100 g / 3 oz fresh spinach
  • 200 g / 7 oz spaghetti (GF if needed)
  • 1 heaped tbsp nutritional yeast
  • a splash of vegan white wine (optional)
  • a good pinch of chilli flakes (I used fine Korean chilli flakes)
  • 1 heaped tbsp capers, chopped
  1. Put 2 tbsp of olive oil and grated garlic (use two cloves if, like me, you love garlic) in a small bowl. Set aside to infuse.
  2. Heat up a large frying pan. Add pine nuts and toast them on a low heat until lightly browned and fragrant. Make sure you stir them frequently as they tend to burn easily. Once done, remove from the pan and set aside.
  3. Return the pan to the stove. Add 1 tbsp of olive oil and sliced mushrooms.
  4. Allow the mushrooms to cook and caramelise in places, stirring them from time to time. Season with salt and pepper and dried thyme towards the end of the cooking time. Allow any water that the mushrooms release to cook out.
  5. Take the mushrooms off the pan and add in fresh spinach and a good splash of water. Allow the spinach to wilt, then lift off the pan and chop roughly. Clean the pan for the next step.
  6. Cook the pasta just short of al dente (the pasta I used takes 10 min to cool al dente, I cooked it for 8½ min) following the instructions on the packet saving 2 tbsp of cooking water just before you drain your pasta.
  7. When pasta is about to be ready, heat up a heavy bottom frying pan on low heat. Once hot, add in the garlic-infused oil.
  8. Gently cook the garlic for about 2 minutes, stirring the whole time, but do not allow it to brown as it will make your pasta taste bitter. If the garlic is sizzling too aggressively, turn the heat off (or take the pan off the heat if not using gas) and allow it to cook in the residual heat.
  9. Add nutritional yeast, a good pinch of salt and splash of white wine (or pasta cooking water you saved) and allow them to cook in with the garlic oil for another minute or so.
  10. Toss the drained pasta in the garlicky oil well, season with salt and sprinkle with fine chilli if using.
  11. Stir in cooked mushrooms and chopped spinach to heat them both up again.
  12. Divide between two plates, sprinkle with chopped capers and toasted pine nuts.


2 g
20 g
3 g
14 g
56 g
*per serving
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9 reviews, 19 comments
Made this yesterday and it was SO amazing! So many flavors. All the ingredients were so thoughtfully put together in this recipe. I love the infused olive oil. What a phenomenal idea! I used regular pasta noodles since I don't usually purchase gluten free. I also made a double batch for my whole family. I can't wait to make this again. I've also never heard of Nutritional Yeast and read up on it. I"m so amazed at how many vitamins and good stuff it contains. I also love the flavor. Very versatile. Thank you so much for this wonderful recipe!
    Thanks Evelyn, I am so happy to hear that you enjoyed this pasta and discovered a new ingredient that is such a game changer! Gluten-free pasta is just an option for people who are gluten intolerant, but I also always use regular pasta. Thanks for taking the time to write this lovely review, I really appreciate it! x Ania
Danielle Aronson:
I thoroughly enjoy this dish every time I make it and after trying several gluten free pastas, can say for sure, it's best with brown rice pasta. Thank you for the delicious recipe!
    Thank you so much for your kind words, Danielle. I'm delighted to hear that this recipe has served you so well and thanks so much for taking the time to let me know. x Ania
This is my new favourite meal !! Highly recommend using wine (instead of pasta water) and would add some tofu feta on top for creaminess. Seriously cannot get enough of this. Thank you for this incredible recipe!
    Great to hear, Emma! Thank you for letting me know that it was such a hit with you. Totally with you on using wine, but I would not recommend using it instead of pasta water as the latter makes the sauce cling to pasta better due to its starch content. x Ania
Danielle A:
Delish with egg noodles, in particular! Second time making this almost entirely according to the recipe, which is virtually unheard of in my kitchen... I tend to wander in and out of 3-4 recipes for any given dish. Trying not to use oil so I skipped step one and used my trusty non-stick pan for a water saute, otherwise, can't think of anything to improve on or experiment with that would make this any better!
    Great to hear that you enjoyed it, Danielle! Thanks so much for letting me know. Ania
WOW I loved this ssoooo much. Pasta isn’t my go to to eat, let alone cook, but this one is about to be in the books forever! The flavor is amazing! Next time, I might try soaking the garlic in a black truffle olive oil that I love.
Also, I don’t leave comments often either, so it’s a sign of how much I truly loved this recipe. Thank you so much for this!
    Thank you so much, Zipporah! I am delighted to hear that you enjoyed it enough to feel compelled to comment. Stay safe! x Ania
This dish has become a staple at my house. So full of flavour, even when streamlined. I have shared le link on Facebook. Thank you, Anya!
    That's so lovely to hear, Régine! Thank you letting me know! x Ania
Nicole Johnson:
Cooked this tonight! It’s was delicious! I added a tin of crushed tomatoes and some chilli!
Thank you for your recipe
    That's great to hear, Nicole. Thanks for stopping by! Ania
Thank you Ania for inspiring me to cook even healthier food. I started reading your blog when my husband became very sick with pneumonia sepsis and then diagnosed with leukemia. He went through chemo and then came down with Guillain barre syndrome. Paralysed and at mercy of hospital food I was determined to use your recipes. He loved them. Thank you. Don't take taste buds for granted and now I turn to cooking when stressed which is quite often. Your blog has helped me feel like I could help him on this journey with healthy but tasty food. I look forward to more clever recipes. Cheers to that.
    Aw, thanks so much, Ellen. I am so sorry to read about what your husband and yourself have been going through. I cannot even begin to imagine how challenging all these health issues must have been for both of you. I am so pleased to hear that my recipes have helped you to regain the sense of agency and that they have been enjoyed by your husband and yourself. I am truly honoured and humbled. Wishing you both resilience on the road to recovery. x Ania
Christine Crawford:
Hi Ania - made this for dinner last night . It was heaven in a bowl. So quick and simple but so full of delicioiusness with the bonus it was packed full of good stuff. Love your recipes and this is a new go to quick mid-week meal for me now.
    Yay, I am so delighted to hear that Christine! And thanks so much for taking the time to let me know - it means a lot! x Ania
OMG. This vegan mushroom pasta looks so yummy. My mouth is watering just looking at the photos. Must try!
    Aw, thanks Heather! I'm so glad to hear that! Ania
R. B.:
That was fantastic! So easy, and so good. I loved the t6reatment of garlic! Definitely a keeper. Thank you!
    Aw, thank you! I am so pleased to hear that! Ania
Happy holidays!
    Aw, thank Sally! They were and now we are back and I want to turn back time. La Palma stole my heart...(I guess I have a thing for islands ;) ) Ania
Looks delicious!
I’m going to try it this evening!
    Thanks Carol and I hope you've enjoyed it! Ania
Lazy Sunday, no pun intended, and we are just sitting down for breakfast and thinking about food, no change there, and opened the lastest from Ania. Wow the mushroom pasta looks amazing! So we now have dinner tonight sorted will let you know how it goes, may add a touch of mustard to the mushrooms?! Beautiful picture as ever. Andy and Becky
    Aw, thank you so much, guys! I am truly honoured to have become a part of your lazy Sunday ritual! :) I hope you enjoyed the pasta! Ania
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